WHAT GOES IN
For pre-boiling
1. Small (angel) prawns, headless, peeled and de-veined – 200 g/7 oz.
2. Turmeric powder – 1/2 tspn
3. Chilli powder – 1 tspn
4. Coriander powder – 1 tpsn
5. Green chillies, chopped – 2 nos
6. Ginger, cut in julienne strips – 1 tspn
7. Onion, sliced – 2 tbspn
8. Curry leaves – 10 nos
9. Kokum, washed, cut in small pieces – 2 pieces
10. Salt – 1 tspn
11. Water – 1/2 cup
For stir-frying
12. Coconut oil – 2 tbspn
13. Mustard seeds – 1/2 tspn
14. Dried red chilli, cut in quarters – 1 no
15. Onions, chopped – 1/2 cup
16. Ginger, cut in julienne strips – 1 tspn
17. Green chilli, cut in quarters – 1 no
18. Garlic cloves, sliced – 4 nos
19. Coriander powder – 1 tspn
20. Chilli powder – 1 tspn
21. Salt – 1 tspn
22. Curry leaves – 10 nos
23. Grated coconut – 1/2 cup
HOW TO PREPARE
In medium-size pan combine items 1 to 11 and boil at medium flame for two minutes. Remove pan and set aside.
In a wok or medium-size pan heat oil (item 12) and toss in item 13. When the mustard seeds start crackling, add items 14 and 15 and stir-fry until ingredients start browning. Add items 16 to 23 and continue stir-frying for one minute. Pour boiled prawn mixture into wok and saute for another two minutes before serving.
Accompaniment : Rice and Roti
Cooking time : 30 mts