Shiunsa chi chilly
Spicy and tangy prawns dry dish, perfect as an appetizer or main course.
Ingredients
- 500 gms Prawns (Cleaned and washed in turmeric water.)
- 2 units Onions (Finely chopped)
- 2 units Tomatoes (Finely chopped)
- 1 sprig Curry leaves
- 1 tsp Mustard seeds
- 3.5 units Garlic cloves
- 2 units Green chillies (Finely chopped)
- 2 tbsp Red chilly paste (Soak dried red chilly for 10 mins and then grind it with 3-4 garlic cloves.)
- 2 tbsp Tomato ketchup
- 2 tbsp Green chilly sauce
- 1 tbsp Dark soya sauce
- 1 unit Capsicum (Cut into small pieces)
- 1 to taste Salt
- 2 tbsp Oil
- 1 handful Coriander leaves (Freshly cut for garnish)
- 1 unit Lemon (For garnish)
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Instructions
- 1In a vessel, heat oil and add curry leaves, mustard seeds, chopped garlic, and chopped green chillies. Sauté until fragrant.
- 2Add the chopped onions to the vessel and cook until they turn golden yellow. Incorporate the tomatoes and cook until soft and pulpy. Stir in the tomato ketchup, green chilly sauce, dark soya sauce, and red chilly paste.
- 3Add the prawns and capsicum to the vessel. Cook for 5 to 10 minutes until prawns are cooked through. Season with salt to taste. If the sauce is too thin, add a little corn starch to thicken.
- 4Garnish the dish with freshly cut coriander leaves and a squeeze of lemon. Serve hot.
