Ingredients
|
Quantity
|
Prawns with shelled or fish
|
2 kg
|
Roast on
griddle and grind fine:
|
|
Almonds – boiled and peeled
|
32
|
Poppy seeds
|
3 tbsp
|
Coriander seeds
|
3 tbsp
|
Raw rice
|
1 tbsp
|
Cumin seeds
|
1 tbsp
|
Shelled gram nuts
|
2 ounces
|
Peanuts
|
2 ounces
|
Fenugreek seeds
|
1 tsp
|
Mustard seeds
|
1 tsp
|
Peppercorns
|
8
|
Cloves
|
8
|
Cardamom
|
4 to 6
|
Cinnamon stick
|
6
|
Salt
|
1 tsp
|
Corn oil
|
4 cups
|
In
blender, grind the masala with:
|
|
Tomatoes
|
8
|
Tamarind
|
250gms
|
Dessicated coconut
|
3 cups
|
Garlic cloves
|
15
|
Red chillies – remove seeds and soak in
water
|
30 large
|
Green chillies
|
10
|
Coriander leaves
|
¼ bunch
|
Mint leaves
|
10
|
Curry leaves
|
10
|
Turmeric
|
1 tsp
|
Chilli powder
|
1 tsp
|
Curry powder
|
1 tsp
|
Curry leaves
|
1 bunch
|
Chicken or mutton stock
|
3 cups (8 oz measure cup)
|
METHOD:
Shell and devein the prawns. wash and marinate in 2 tsp salt.
Drain off excess water. Remove the seeds from the tamarind and boil in 1 cup of
water. Keep aside the pulp. In a chopper, grind the roasted masala till it is
fine.
In a blender, grind the masala with the tomatoes and tamarind
pulp.
Finally blend both the masalas together.
In a pan, take 3-4 cups oil. Let it boil. Tie a bunch of curry
leaves with thread and on a slow fire, fry. Gradually add all the masala and
fry on medium and then low fire, for at least ½ to ¾ of an hour, till it is
well cooked and no taste of raw masala remains. Taste and adjust seasoning. Add
chicken or mutton stock or water, to dilute the masala. Allow to simmer. Add in
prawns and cook for not more than 10 minutes. Allow the curry to simmer on a
low fire till the oil exudes.
If meat or chicken is used instead of prawns, add ground ginger.
Serve with white boiled rice
