Ingredients
Scale
For Masala Paste
- 2 ripe tomatoes
- 7 cloves garlic
- 1 inch piece ginger
- 2 teaspoon black pepper
- 1 teaspoon fennel seeds (sombu)
Other ingredients
- 2 onions, sliced
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 2 teaspoon peanut oil or vegetable oil
- 2 sprigs curry leaves
- 4 teaspoon ghee
- 250 grams cleaned, de-veined prawn
Instructions
- Take all the masala ingredients in a mixie and grind it to a smooth paste. Set aside.
- Take a pressure cooker and add in the sliced onions, ground masala, red chilli powder, turmeric powder, salt, oil and 3 tablespoon of water. Cover the pan and cook for 7 minutes on medium flame. Remove from heat and wait for the pressure to release. Set aside.
- Take a pan and add in the cooked masala and the cleaned prawns. Add in the curry leaves and two teaspoon of ghee. Saute the mixture on medium flame for 5 minutes.
- Add in two more teaspoon of ghee and roast till the prawn is completely cooked and the masala is dry.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Appetizer
- Cuisine: South Indian