What goes in:
Large Prawns shelled – 600 gms
Thick Coconut milk – 300 ml
Shallot crushed – 150 gms
Tamarind Juice – 15 ml
Red chilly paste – 10 gms
Tomato concasse – 100 gms
Cumin powder – Half tspn
Coriander paste – 10 gms
Salt – 1 tspn
Butter – 50 gms
How to prepare:
1. Mix together paste ingredients, cumin powder, salt, and marinate prawns for 30 mts.
2. Heat butter and brown shallot to golden brown colour.
3. Add prawns and saute for 5 minutes.
4. Now add tamarind juice, tomato concasse and simmer for 3 minutes.
5. Add coconut milk and simmer for another 5-10 minutes. Adjust seasonings.
Accompaniment: Tossed vegetable salad and bread.
Cooking time: 20 minutes.