17 September 2014,12:00 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Clean and peel the prawns but leave the tails on, de-vein.
  • Set aside. Heat the oil in the saucepan, add the mustard seeds and wait for them to crackle.
  • Add fenugreek, dry chilies, curry leaves, coconut, sliced garlic and ginger and onion.
  • Saute for 3 minutes or until onion has slightly colored.
  • Add tomato, garlic and ginger pastes and the ground spices. Mix everything well together and cook for 2 minutes.
  • Add tamarind paste, prawns and salt. Add water. Cover and cook for 5 minutes. Stir occasionally to prevent burning.
  • Garnish serving plate with tomato slices around the edge and sprinkle a few curry leaves on the top.


  • 750 grams raw prawns, peeled but tails left on, de-vein
  • 2 tablespoon sesame oil
  • 2 teaspoon mustard seeds
  • 5 dry red chilies, whole
  • 2 teaspoon fenugreek
  • 100 grams onions, thinly sliced
  • 2 teaspoon ginger, thinly sliced
  • 2 teaspoon garlic, thinly sliced
  • 3 teaspoon ground turmeric
  • 2 tablespoon ground paprika, not hot one
  • 2 teaspoon ground coriander
  • 2 teaspoon tamarind paste
  • 2 tablespoon curry leaves
  • 100 grams fresh coconut pieces
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 2 tomatoes, small, sliced
  • Salt to taste

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