Tamarind prawns is a very innovative and mouthwatering recipes. This yummy dish is well liked by people of all age groups.
The ingredients required to prepare this recipe.
Grounded turmeric of one teaspoon quantity
Kashmiri Chill powder of one teaspoon quantity
Grounded roasted coriander of two teaspoon quantity
Salt of one teaspoon quantity
Raw king prawn tail meat, which should de-veined and then butterflied
Sunflower oil of two tablespoon quantity
Freshly sliced coriander leaves of two tablespoon quantity.
Sunflower oil of two tabblespoon quantity
Brown mustard seeds of one teaspoon quantity
Fenugreek seeds of one teaspoon quantity
Curry leaves (12 nos.)
Finely chopped six red shallots.
Two crushed tiny green chilies.
Ginger garlic paste of one tablespoon quantity
2 ripe seeded, chopped tomatoes
Kashmiri chilli powder of one teaspoon qty.
Ground turmeric of ½ teaspoon qty.
Roasted ground coriander of 1 teaspoon qty
Salt of 1 teaspoon qty
Tamarind liquid of 200ml qty.
Combine the chillipowder, turmeric, salt, ground coriander with sufficient water to create a paste.
Mix the prawns into glue and flip to coast. Keep it aside for duration of ten minutes.
In a boiling pan, heat the oil and then over a high heat roast the prawns for some three to five minutes, till the prawn gets cooked and begins to get color.
Then take away the pan and place it aside.
Keep the spiced oil.
To prepare the tamarind sauce, warm the oil, in a frying pan over a medium heat and then include mustard seeds, as soon as they begin to pop, include the fenugreek seeds and for a few minutes roast it, be cautious that you do not burn it. (Tastes bitter, if it gets burned).
Include the curry leaves, green chilli, and shallot and over a medium heat cook for ten minutes till it gets soft and does not get colored.
The ginger paste should then be mixed and cooked for a minute, then include reserved spice oil and tomato.
Cook the mixture for duration of five minutes till it gets soft.
Include the ground spices and chilli powder, tamarind liquid, salt and bring the mixture to a bubbling point.
The sauce should then be cooked for some five minutes till it gets thick, then include prawns and mix to cover with sauce.
Cook for a duration of two minutes and mix the dish with sliced coriander. The tamarind prawn is ready to be served.