shiunsa chi chilly
Spicy and tangy prawns dry
Cooking Time
20min
Prep Time
15 min
Serves
4
Categories
Appetizers
Dinner
Lunch
Main Dish
Side Dish
Cuisines
Indian - Nawayath cuisine
Indian - Malabar cuisine
Indian - Kerala
Indian - Karnataka
Indian
Ingredients
Main Section
prawns
500
gms
Cleaned and washed in turmeric water.
onions
2
unit/count
Finely chopped
tomatoes
2
unit/count
Finely chopped
curry leaves
1
sprig
mustard seeds
1
tsp
garlic cloves
3-4
unit/count
green chillies
2
unit/count
Finely chopped
Red chilly paste
2
tbsp
Soak dried red chilly for 10 mins and then grind it with 3 -4 garlic cloves
Tomato ketchup
2
tbsp
Green chilly sauce
2
tbsp
Dark soya sauce
1
tbsp
capsicum
1
unit/count
Cut into small piece
Step 1
In a vessel, put oil, curry leaves, mustard, garlic chopped and green chilly chopped.
Step 2
Add chopped onion, let it turn golden yellow, add tomato, when it turn soft and pulpy add tomato ketchup, green chilly sauce and dark soya sauce. Add dried red chilly paste.
Step 3
Add prawns and capsicum. Let it cook for 5 to 10 mins. Add salt. It should not be very thin in consistency. If the gravy is too much you can add little corn starch to it.
Step 4
Garnish it with freshly cut coriander leaves and some lemon.
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