15-18 big prawns – cleaned and trimmed off feelers
(marinate with a bit of turmeric, red chilli powder, corn flour and salt for 30 minutes)
2 sprigs of curry leaves
1 big red onion – sliced thinly
1 tbsp halba (a mixture of fenugreek seeds, fennel seed, cummin seed and mustard seed)
1 /2 tbsp tamarind paste (mixed with 250 ml water)
Salt & sugar to taste
3 tbsp oil
3 cloves garlic
11/2 inch ginger
3 fresh red chilli
10-15 dried chilli – soak still soft
3 tbsp fish curry powder
50 ml water
1) Heat oil in a wok and saute onions and curry leaves till aromatic, add blended ingredients and continue to stir-fry till oil separates.
2) Add tamarind water and bring to a boil. Once boil, add prawns and season with salt and sugar to taste. Adjust taste to your preference.
3) Simmer over low heat for 2-3 minutes or until prawns are just cooked. Serve hot with rice.