Recipe by Dimple Saldanha
INGREDIENTS
15-20 prawns (rinsed and drained)
1/2 medium size breadfruit
To grind for the masala
5-6 long dry red chillies
1 medium onion (roughly chopped)
1 1/2 tbsp coriander seeds
3/4 tsp fenugreek seeds
3 large cloves of garlic
1/4 tsp turmeric powder
1 marble size ball of tamarind (soaked in warm water)
4-5 tbsp dessicated coconut
For tempering:
I tbsp oil
1/2 tbsp mustard seeds
6-7 curry leaves
Steps:
INGREDIENTS
15-20 prawns (rinsed and drained)
1/2 medium size breadfruit
To grind for the masala
5-6 long dry red chillies
1 medium onion (roughly chopped)
1 1/2 tbsp coriander seeds
3/4 tsp fenugreek seeds
3 large cloves of garlic
1/4 tsp turmeric powder
1 marble size ball of tamarind (soaked in warm water)
4-5 tbsp dessicated coconut
For tempering:
I tbsp oil
1/2 tbsp mustard seeds
6-7 curry leaves
Steps:
- In a vessel, dry roast and powder red chillies, coriander seeds and fenugreek seeds. Transfer to a mixie jar and powder.
- In the same vessel , heat oil. Add onions and garlic and fry till onions turn translucent.
- Roast the dessicated coconut.
- Add the onions, garlic, roasted coconut and tamarind water to the mixie jar with ground spices. Grind well till its a fine paste.
- Cut the breadfruit into medium size pieces and add to the vessel with 1 cup water and salt to taste. Continue boiling till the breadfruit is half cooked. (Don't let it overcook or turn mushy).
- To the same vessel, add the ground masala, prawns and the reserved masala water from the mixie jar.
- Add additional water to adjust consistency, or salt if required.
- Bring the curry to a boil and simmer till prawns are cooked. Turn off heat.
- Meanwhile, heat oil in a small tadka pan. Add mustard seeds.
- When it stops spluttering, add curry leaves and fry for a few seconds. Immediately add it to the curry and cover with a lid.
- Serve hot with boiled rice or basmati rice.
- ENJOY!