This is a South Canara delicacy. It is a spicy dish with lots of flavour of ghee, prawns and the rich Kundapur masala. It is a real treat for your taste buds and goes well with rice, roti, dosa, appam etc or as a starter.
Ingredients
1. Ghee – 3-4 Tbsp
2. Curry leaves
3. Jaggery – 1 tsp
4. Vinegar – 1 Tbsp
5. Salt
6. Prawns cleaned – 500 gm
For the marination
1. Curd – 2 Tbsp
2. Chilli powder – 1 Tbsp
3. Salt – 1 tsp
4. Vinegar or lime juice – 1 tsp
For the Masala Paste (Kundapur masala)
1. Kashmiri chilli – 10
2. Pepper corns – 1 tsp
3. Cumin seeds – ½ tsp
4. Mustard seeds – ¼ tsp
5. Fenugreek – ¼ tsp
6. Coriander seeds – 1 Tbsp
7. Tamarind pulp – 1 Tbsp
8. Garlic – 12-14 cloves
Preparation
1. Marinate prawns with curd, chilli powder, salt and lemon juice/vinegar. Keep aside for at least 30 minutes.
2. Heat a pan and dry roast the red chillies and keep aside. Then dry roast on low flame the rest of the spices under Masala Paste except tamarind and garlic till they are fragment. Cool and powder and add garlic and tamarind pulp with little water and grind to a fine paste.
3. Heat ghee in another pan. When the ghee melts add marinated prawns and roast on high flame stirring continuously for 5-6 minutes until they are half cooked.
4. Add the ground masala and stir cook the prawns on high flame till the masala is thick and coated on the prawns nicely.
5. Add curry leaves, jaggery, vinegar and salt. Mix well and sprinkle ½ tsp of coriander powder (optional) and mix well and remove from flame.
Tips
1. If you over cook prawn it will become hard.
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