10 December 2012,03:52 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Wash cashewnuts and cook with a little soda bicarbonate and water until soft. It can be cooked in pressure cooker also.
  • Grind the coriander, dry chillies, fenugreek, turmeric and mix with the small prawns, ginger, curry leaves, salt and tamarind and cook with sufficient water.
  • When the prawn is nearly done add the tomatoes, garlic and green chllies.
  • When the curry is medium thick add cashew nuts and coarsely ground coconut paste mixed in ½ cup of water.
  • Remove the curry when the gravy is fairly thick. Temper with coconut oil, mustard, onion and serve hot.


  • 500 grams Small prawns 
  • 1 teaspoon Ginger sliced thin 
  • Curry leaves
  • Salt to taste 
  • 10 grams Coriander 
  • 10 Dry chillies 
  • ¼ teaspoon Fenugreek 
  • 1 small piece Turmeric 
  • 2 small pieces Fish tamarind (kudampuli) 
  • 4 Tomato (medium), quartered 
  • 1 small piece Garlic flake 
  • 6 Green chillies, split 
  • 200 grams Grated coconut 
  • 100 ml Water 
  • 100 grams Cashewnuts 
  • 15 ml Coconut oil 
  • ¼ teaspoon Mustard 
  • 15 grams Onion (small) sliced thin

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