Thursday, May 23, 2013

Prawn curry with raw Mango

Sungtache Hooman with aamli/Prawn Curry is delicious curry made with coconut and prawns with tangy raw mango flavour. It can be served with Rice. In konkan area it is served with brown rice/ukade tandul.
 
    
Ingredients
  • 1 cup Prawns/Shrimps, shelled and deveined
  • 1 ½ cup grated coconut
  • 1 tbsp. Red Chilly Powder 
  • 1 tsp turmeric Powder 
  •  1 tsp coriander powder
  •  1 ½ medium size Onion chopped
  • 1 small raw mango chopped into big chunks
  •  salt to taste
  •  2 pinches of asafetida
  • 1 tsp oil 
  • water

Method
  • Wash prawns and marinate with salt, a pinch of turmeric powder and a pinch of chilly powder for about 10 minutes.
  • Grind grated coconut, turmeric powder, 1/2 onion, coriander powder, chilly powder to fine paste and set aside. 
  • Add oil to a saucepan; add remaining chopped onions, prawns, stir fry for 2 minutes.
  • Add asafoetida, raw mango pieces and cook for 5 minutes.
  • Add masala paste to prawns.
  • Add salt to taste and cook for 3 minutes by adding water as needed.
  • The consistency should be like curry.
  •  Serve with Rice.

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