Seafood Recipes - South Indian Hot Fried Prawns

Ingredients

• 15 ml/1 tbsp coriander ( cilantro) seed

• 5ml/1 tsp fenugreek seeds

• 5ml/1 tsp cumin seeds

• 5 ml/1 tsp mustard seeds

• 90 ml/4 tbsp oil

• 4 large cloves garlic, crushed

• 2.5cm/1 in ginger root, finely chopped

• 2 bay leaves

• 2 onions, finely chopped

• 50 g/2 oz/1/2 cup desiccated (shredded) coconut

• 5ml/ 1 tsp garam masala

• 2.5 ml/1/2 tsp ground red chili

• 2.5 ml/1 tsp ground turmeric

• salt

• 500 g/18 oz peeled prawns (shrimp)

• 400g/14 oz canned tomatoes

• 50 g/2 oz tamarind pulp

• 15 ml/1 tbsp sugar

Garnish:

• 1.5 ml/1/4 tsp garam masala

• 15ml/1 tbsp chopped fresh coriander (cilantro)

• 1 small green chili, chopped

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Method:

1. Dry roast the coriander, cumin, fenugreek and mustard seeds over a medium heat until lightly browned. Cool and grind to a fine powder.

2. heat the oil in a heavy based pan and fry the garlic, ginger, bay leaves and onions until golden brown. Add the coconut and fry until lightly browned.

3. Stir in the ground spices, salt and prawns then the tomatoes and fry until the liquid has been absorbed and the oil appears on the surface.

4. Stir in the tamarind pulp and sugar and cook over a medium-low heat for a few minutes until the prawns are tender. Sprinkle with the garnish ingredients and serve hot with rice, dal, raita and a potato and bean dish.