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Prawns with Curry Leave
Jhinga kari patta
Step I :
Prawns, headless B grade,
Cleaned, washed, shelled 450 gm / 1 lb
Salt to taste
Red chilli powder 1 tsp
Ginger (adrak) paste ½ tsp
Garlic (lasan) paste 1 tsp
Lemon (nimbu) juice 1 tbsp
Step II :
Mustard (sarson) Oil 5 tbsp
Mustard seeds (rai) 2 tbsp
Garlic cloves, finely chopped 6
Curry leave (kari patta) 18
Onion, medium- sized, finely chopped 1
Ginger, 1" piece, finely chopped 1
Green chillies, finely chopped 2
Tomato, medium-sized, finely chopped 1
Coconut milk powder, dissolved
In ½ cup water 4 tbsp
Fresh coconut milk ½ cup
Black peppercorns (sabut kaali mirch)
Crushed 1 tsp
Salt to taste
Method :
Mix the step I ingredients in a blow. Keep aside for minimum of 15 minutes to a maximum of 1 hour.
Heat the mustard oil (step II) in a pan on high heat till it starts smoking. Reduce heat until smoking stops and oil reaches medium temperature. Add mustard seeds; stir. Add garlic and continue to stir until light golden brown.
Add curry leaves and stir until the leaves become crisp.
Add onion and stir and roast until light golden brown. Add ginger, green chillies, and tomato. Stir and roast until fat starts to appear on the sides of the pan.
Add the marinated prawns, stir and roast for 2-3 minutes or until the prawns are fully cooked.
Add coconut milk, crushed black pepper, and salt; mix well. Cook for a minute. Check the seasoning and remove from heat.
Transfer to a serving bowl and serve hot.
*Preparation time: 45 min. Serves: 4
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