Topic started by Ratna (@ rtp-isp-nat1.cisco.com) on Sat Oct 13 15:08:40 .
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Prawn Curry/masala seivadhu eppadi..?

Responses:

• From: soorriya (@ dialup-64.157.55.166.dial1.washington1.level3.net) on: Tue Oct 23 15:03:47
  
  Hai Ratna,
  
  Here is ur Prawn Curry
  
  Ingredients
  
  1 cup prawn
  1 tomato chopped finely
  2 onion chopped finely
  2 tbsp oil
  Chopped corriander leaves
  
  Make a paste of:
  - 2 kashmiri chillies
  - 2 green chillies
  - 1 tsp cummin seeds
  - 1 tsp corriander seeds
  - 1" ginger
  - 2 garlic flakes
  - 1/2 tsp turmeric powder
  - 1/2 tsp bottle masala (garam masala)
  - salt as per taste
  
  Method:
  
  Wash and Clean the prawns
  Heat the oil in a pan
  Fry the onions till golden brown
  Fry the tomatoes for 2 minutes
  Add the paste and simmer it for 2 minutes
  Add prawns and water as required
  Let is cook for 5-10 minutes
  Garnish with corriander leaves
  Serve hot
  
  
• From: Raj (@ 82-36-37-18.cable.ubr03.smal.blueyonder.co.uk) on: Wed Jan 14 14:39:16
  
  I have just read your recipe for praw curry.........I have some questions for you?
  What type of oil and what type of prawns do you use?
  Many thanks,
  Raj
  UK
  
  
• From: Pearl Subramanian (@ 195.94.1.203) on: Sat Jan 17 11:34:26 EST 2004
  
  Prawn Curry
  
  Vegetables that could be used for this curry is : Brinjal /Drumsticks; Mango; Methi Leaves.
  
  Prawns 1 kg Med.size – shell/devein/clean/wash/ drain & keep aside.
  
  Other Ingredients needed for the curry:
  2 big Onions – finely sliced; A sprig of Curry leaves; 4-5 green chillies – slit lengthwise; 3 big Tomatoes – chopped & kept; Veg. Oil – 6-8 Tbspns: Tamarind – as big as a golf ball – soak in hot water & extract the pulp & keep aside.
  
  Grind to a smooth paste: Ginger – 1 ½” pc. Garlic – 8 –10 big pods; 1 heaped Tbspn Chillie Powder; 1 heaped tbspn. Kashmiri Chillie powder; 2 heaped tbspns Corriander powder; 1 level tspn Jeera powder; 1 level teaspoon Turmeric powder; wash mixie jar in a little water & keep water for cooking.
  
  Grind Separately: 5-6 Heaped Tbspns of Coconut – soak the coconut scraping in ½ cup of hot water for 20 mins. then grind to a smooth paste & keep aside.
  
  Grind Separately: Clean/Wash the Prawn heads, grind to a smooth paste & keep aside. Wash the mixie jar & keep the water for cooking.
  
  For Garnishing: Chopped Corriander Leaves – 2-3 Tbspns.
  
  Method:
  
  Put a vessel on fire add 6 tbspns of Oil, when hot add the finely sliced Onions & fry till brown, add the curry leaves & green chillies, lower heat & add the Ginger/garlic masala paste & fry for 2 – 3 mins till oil comes to the surface & the raw smell has gone – add a little of the masala water if necessary so that the masala does not burn – now add the chopped tomatoes & continue to fry on low heat till tomato pcs. Are soft – add the tamarind water, salt to taste, the ground Prawn heads paste, all the masala water which you have mix well & let it bubble nicely till the raw tamarind water smell goes & a good aroma (flavour) escapes – Now add the coconut paste mix well - Check gravy for thickness. Once the gravy thickness is achieved – add Prawns –cover & cook for 3-5 mins. Remove, garnish with chopped coriander leaves & serve.
  
  **If using Brinjals or Mango for the curry – you could cut the Brinjals lengthwise & add to the curry after the tomatoes have become soft.
  
  **If yr. using Drumsticks or Potato – you should steam the vegetables separately with a little salt & add to the Curry -
  
  
  
  
  

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