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Receta Pepper Tamarind (Assam) Prawn
by Navaneetham Krishnan

Pepper Tamarind (Assam) Prawn

Prawns soaked in thick peppery and tangy gravy.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Malaisia Malaysian
Tiempo para Cocinar: Raciónes: 4 person

Va Bien Con: its a side dish for rice

Ingredientes

  • 200g prawns (devein and left the tail on)
  • 1 tsp turmeric/kunyit powder
  • 1 1/2 tbsp thick assam/tamarind juice (or as needed)
  • 4 tbsp oil
  • 3 sprigs curry leaves
  • Salt for taste
  • 1/2 litre of water
  • For gravy paste (blend/ground)
  • 4 red chillies
  • 1 large tomato
  • 1 large onion
  • 5 pips garlic
  • 1/2 tbsp black pepper seeds (can add more if you prefer)

Direcciones

  1. Mix prawns with turmeric.
  2. Heat oil and when heated, fry prawns until pink or half cooked.
  3. Remove and keep aside.
  4. Into the same oil, add blended ingredients.
  5. Fry till aromatic and oil splits.
  6. Pour water and tamarind juice, stir and simmer till heated through.
  7. Add prawns and curry leaves.
  8. Stir and simmer just for another 2 minutes.
  9. Remove from heat.