INGREDIENTS:
Shrimps / prawns / chemmeen - 20 medium sized prawns,cleaned
Tomato - 1 big sliced
Green chilies - 1 or 2
Kashmir chili powder - 3 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/2 tsp
Tamarind ( lemon size) - soaked in water
Cumin seed - half tsp
Salt
Oil
Shallots chopped - 4 to 5 tempering
Curry leaves
PREPARATION
Heat oil in a wok and when hot, splutter cumin seed and then saute the sliced tomatoes and green chilies until mushy.
When hot, reduce the flame to medium low and add chili powder, turmeric powder, coriander powder along with salt. Saute these spices well in the oil for few minutes and when the texture looks fine, add the cleaned prawns to it.
Now saute for few minutes.
Mix well, let it cook for 5 to 10 minutes.
Meanwhile, crush the soaked tamarind with hand and add the tamarind juice to it . Do not add more water.
Cook until the oil separates. For the best curry, the gravy should not go above the level of the fish .
Heat oil in a pan and fry chopped shallots and curry leaves . Pour it over the curry for tempering. Spicy and hot prawns curry ready to serve with rice.....
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