Ingredients /nutrition
- 1 tsp tamarind pulp
- 1/2 tsp black peppercorns
- 1/4 tsp fenugreek seeds
- 1/4 tsp roasted cumin
- 40 g grated coconut
- 3 finely chopped shallots
- 3 dried chilies, soaked in hot water for 20 minutes and drained
- 2 garlic cloves
- 1 finely chopped tomato
- 10 curry leaves
- 50 ml vegetable oil
- 2 sliced green chili
- 1 thinly sliced onion
- 1 tomato, cut into wedges
- 650 g prawns
- 25 g tamarind pulp soaked with water and extract juice
- 1 sliced green mango
- 100 ml water
- salt to taste
Methods / instructions
- Add the first 10 ingredients from the ingredient list in a blender or food processor to form a smooth paste.
- Heat oil in a wok and stir in blended paste until aromatic.
- Stir in chili, onion and tomato.
- Cook until soft and add remaining ingredients and simmer gently for 10 minutes.
- Serve hot.
Servings: 2
Authentic Asia Cuisines:
Indian Gourmet | Bengali Food
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