NV Prawn Curry

Curry Goa Prawn Balchao  Kerala Prawn Curry

Chennai Yera INGREDIENTS - 200 gms Prawns - 2 nos Egg - 2 nos Lemon - 100 gms Onion - 50 gms Tomato - 5 nos Green Chili Coriander Leaves - bunch - To taste Salt - 2 tsps Pepper - 100 ml Oil

INGREDIENTS Shrimp Fenni Garlic Peppercorns Dry red chilies Salt

- 1 kg - 1 bottle - 1 pod - 12 nos - 6 nos - to taste

METHOD: Clean the shrimp thoroughly, wash and tie in a muslin cloth. Allow hanging for about 12 hours till all the water has drained out. Squeeze out any water that may be left. Grind the shrimps. Salt, garlic and peppercorns with palm fenni only. Mix dry chilies(whole). If any fenni is left, it may be added to the shrimp paste. Fill in the bottle and cap tightly. A famous goan prawn preparation using fenni - cashew liquor from goa. v

INGREDIENTS Prawns Coconut Onion Tomato puree Ginger Garli Lemon Salt Oil (Coconut) Green Chili

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250 gms 1 no 100 gms 2 tsps 10 gms 10 gms 2 nos to taste 5 tsps 5 nos

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METHOD: Chop onion, tomatoes slit green chilies Marinate the prawns in lemon juice with pepper and salt Dip in egg and deep fry Heat oil in a pan sauté onion, green chili Add Tomato and mix well. Toss the fried prawns in the mixture Finish with coriander leaves Serve with rice or as snacks v

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METHOD: Make garlic and ginger paste Chop onion and green chili, extract coconut milk Marinate the prawns in salt and lemon  juice Heat oil and sauté onion and green chili till golden brown in colour Add garlic ginger paste and fry, add the prawns and toss Mix the tomato puree and simmer Add the coconut milk and mix Simmer till the prawns get cooked Garnish with fried curry leaves Serve with boiled rice or appam. v

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Athiradi

Cooking Dr.Chef Damu

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