Prawn Pepper Curry:
Aromatic Indian spices have innumerable health benefits, which adds taste and smell to the non-vegetarian dishes. Indigenous food of Chettinad is prepared with aromatic spices in a specific proportion as masala. Nowadays, we travel overseas for the sake of job and studies, conventionally we are adapted to that taste. Even though, we hang on our mouthwatering aboriginal recipes. It has an unshakable unique place.
Prawn Pepper Curry is simply awesome with the roasted fresh ground masala. Combination-Roti, Naan, Plain cooked rice, and rasam.
Masala Ingredients to grind:
Pepper – 1/2 tsp
Fennel seeds-1/2 tsp
Cinnamon- 1/2 inch
Coriander seeds-1 tbsp
Coconut grated -2 tsp (for aroma)
Roast all and grind to a smooth paste.
Ingredients to prepare Curry:
Prawn- 500 gram
Tomato 1 big
Turmeric powder-1/2 tsp
Pepper powder-1/2 tsp
Ginger garlic paste-1 tsp
Curry leaves-1 twig
Coriander leaves chopped to garnish
Oil for seasoning
1.Deshell and devein prawn, wash thoroughly mix with the turmeric powder and salt, keep aside to prepare.
2. Roast above-mentioned masala in a teaspoon of oil and grind to a smooth paste.
3. Heat 1 tablespoon of oil season it with few fennel seeds, add ginger garlic paste saute for a while, add chopped onion saute till it gets translucent now add chopped tomato and little salt cook it becomes mushy.
4. Mix fresh ground aromatic masala with the other ingredients, add one cup of water allow it to boil well for 5 minutes.
Scrumptious Prawn pepper curry is ready to serve, garnish with chopped coriander leaves.