- Prep Time10 min
- Cook Time20 min
- Total Time30 min
- Serving Size3
- 250gms Prawns
- 2 Tablespoons oil
- 2 Cardamoms
- 1 Teaspoon fennel seeds
- 3 Sprigs curry leaves
- 2 Medium sized onions
- 2 Medium tomatoes
- 2 Teaspoons ginger garlic paste
- Salt to taste
- 2 Sprigs coriander leaves
- 1 Teaspoon Thillai’s Malabar Black pepper powder
- 1 Teaspoon Thillai’s Guntur Chilli powder
- ½ Teaspoon Thillai’s Erode turmeric Powder
- 1 Teaspoon Thillai’s Nattu Malli Coriander powder
Heat 2 tablespoons oil in a pan and add in the 1 teaspoon fennel seeds, 2 cardamoms and curry leaves. Add in the finely 2 chopped onions and fry for 5-6 minutes until the onions are brown.
Add in the 2 chopped tomatoes, 2 Teaspoons ginger garlic paste, 1 teaspoon of Thillai’s Malabar Black Pepper Powder, 1 teaspoon of Thillai’s Guntur Chilli Powder, ½ Teaspoon of Thillai’s Erode Turmeric Powder, 1 teaspoon Thillai’s Nattu Malli Coriander Powder and the salt. Saute for 5-6 minutes on medium flame until the tomatoes are cooked and the oil starts separating from the mixture. The mixture should be dry by now.
Add in the cleaned 250g prawns to the mixture. Prawns cook fast. Saute for 4-5 minutes until the prawns are fully cooked. Garnish the prawn Curry with coriander leaves.
Tastes with Best: Chappathi and parrota