Prawn Kozhimbu

I had some prawns lying in the freezer for a few days. And last Saturday i decided to cook them for dinner, since Saturday's are veg days for my family, and I being a hard core non-veg lover can't follow the tradition.

This Prawn recipe is from the southern part of my country, and so the influence of curry leaves & mustard was a must. What i also loved is that the broth turned out to be light and flavourful. And the masala that i had prepared can be stored in the freezer for a week. I suppose it will go well with mutton or chicken as well. The required ingrediants were also easily available, and the use of jaggery was also something different, that i haven't used much.

The ingrdiants

Marinate about 10 prawns, with lime juice and salt and keep aside for 15-20 mins. I had kept the heads intact, as it looks good on the plate. Then was under running water.

Heat 2 tbsp of vegetable oil in a pan & add 1 tsp of fenugreek seeds, 1 tsp of coriander seeds, 1 tsp of cayenne pepper, 2 red chillies. Once the kitchen is covered with the aroma, add one & half sliced red onions. Fry for about 8 mins, on sim, till it becomes transperant . Keep aside to cool.

Put all these fried onions in a mixer, along with 2tbsp of tamaring pulp, and some water and grind to a fine paste.

Heat 3 tbsp oil in a pan. Add 1tsp mustard seeds, 2 sprigs of curry leaves,, 1 tsp turmeric powder, 2tbsp minced garlic and fry till fragrant. Add the onion paste to it (i added only two & half tablespoon of it) and cook till oil leaves the sides. Add add 3/4th cup of water. Bring to a boil and add the prawns. Cook for 4-5 mins till done. I added bit more of water, then prescribed because i wanted a light gravy.

Don't forget to remove the scums with slotted spoon which rises while cooking the gravy.
I had it with steamed rice and trust me it felt divine!!!!
enjoy!!!