Ingredients
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6 tbsp Sesame oil(How much ever you prefer)
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1/4 th tspn mustard seeds
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1/4 th tspn whole cumin seeds
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1/4 th tspn fennel seeds
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1 & 1/2 cups Onion (Shallots)
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1 tspn ginger garlic paste
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as req. Green chilli
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2 medium Tomatoes
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generous amount Curry leaves
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as req. Salt
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2 tspn Kashmiri red chilli powder
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1/2 tspn spicy red chilli powder(as required)
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1/2 tspn turmeric powder
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1 tspn coriander powder
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less than 1/4th tspn jeera powder
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few coriander leaves
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250 gms Prawns / Shrimp
Directions
Prawns falls under the category of shellfish and not everyone is blessed to have that delicious seafood
I happen to be one of those people who are allergic to shellfish. Shrimp, crab, clams, and similar seafood are off my menu due to a severe shellfish allergy that can trigger anaphylaxis. Since learning about this condition, I have chosen to avoid shellfish altogether.
However, I enjoy cooking seafood, and this particular shellfish piques my interest. My husband enjoys seafood, so I make this prawn curry for him. And he enjoys eating it soulfully.
A tip on making it miraculously delicious:
This recipe that I am going to jot down is a very basic style with no fuss and a style commonly observed throughout my hometown, Tirunelveli. It tastes more delicious when cooked in earthenware and open fire, especially with hand-ground spices using Ammi kallu (an age-old traditional flat, rectangular-shaped stone with cylindrical stone pestle)
Recipe instructions:
- In a wide chat, add a little extra oil than usual. Add mustard seeds to spatter.
- Add finely chopped onion, preferably shallots and freshly ground ginger-garlic paste.
- Now add finely chopped green chili. Cook until golden brown.
- Add crushed fennel seeds and jeera (cumin seeds).
- At this stage, add a generous amount of curry leaf, give a quick stir, and add in the finely chopped tomatoes. Sprinkle salt as required. cover and cook.
- When the oil separates at the sides, add in the spices like turmeric powder, Kashmiri red chilli powder, spicy red chilli powder, turmeric powder, coriander powder, and jeera powder.
- Note that slightly dry roast the spices in a pan except Kashmiri red chilli powder and turmeric powder if they all are store-bought spices. This will enhance the quality of flavors in the dish.
- Add the fully cleaned and de-veined prawns into the dish. Make sure you wash them at least 5 – 6 times to get rid of the unpleasant smell of their shell.
- Initially keep the flame moderately high for the first 3 minutes, and after giving a good stir, gradually simmer the flame. Cook for a minimum of 15 to 20 mins with occasional stirring.
- In a clay pot it takes around 15 – 20 mins for me. You may adjust the time according to the vessel you choose to cook in.
- Garnish with finely chopped coriander leaves. Serve piping hot.
- Relish with rice or chapati or just eat it like that.
Few tips to note:
- Always remember to use freshly ground ginger-garlic paste on the spot. That is the key ingredient of all.
- Use a wide chatty or earthenware-clay pot if possible. When the prawns are spread equally, touching the vessel surface, they taste much better.
- Add a little extra oil and cover to sauté maximum ingredients within the oil as it releases a lot of flavors.
- Green chili is a must. if you are not comfortable with spices. Then use the light green chilies, as they are the least spicy of all. But the flavour is very important.
- Never forget to garnish with finely chopped coriander leaves. Mix it well; otherwise the leaves may start turning dark.
- Do not overcook, as the prawns will start turning harder. Consume hot and fresh with rice/neer dosa/chapati
Try my other South Indian recipes that surely you will love:
