Tuesday, April 09, 2013

Prawns Achaari

500 grams of prawns, cleaned and deveined
10 shallots finely chopped
6-8 curry leaves
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon red chili powder
1 tablespoon coriander powder
1 teaspoon cumin sedds
1/2 teaspoon black sesame seeds
1 teaspoon fennel seeds, crushed slightly
1 large tomato finely chopped
6 tablespoons chopped coriander leaves
3 tablespoons oil
salt and pepper to season

  • Heat oil in a non-stick pan and add the chopped shallots.Stir fry until golden brown on a medium flame.
  • Add the curry leaves, ginger paste and garlic paste. Saute for a minute.
  • Add the chili powder, coriander powder, cumin seeds, sesame seeds and fennel seeds. Mix well and season with salt and pepper. Fry for 2 minutes.
  • Stir in the chopped tomatoes, mix well and cook until the tomatoes are mashed.
  • Reduce the heat to a low flame and simmer this gravy for 15- 20 minutes, stirring occasionally.
  • Now add the prawns and cook on a high flame sauteing continuously for 4-5 minutes or until the prawns are cooked.
  • Remove from heat and add the chopped coriander leaves. Mix well and serve hot.


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