Preparation Time : 20 minutes
Cooking Time : 35 minutes
Serving : 4 members
Description
A yummylicious mouth watering dish that bursts with a satisfying plop on your plate. The highlight of the dish is the balance between tanginess , spiciness and slight sweetness that results in a sublime art of cooking . Tanginess and me (actually my entire aadi clang (dads family is addressed so don’t know from where this word derived ) are made for each other anything that’s tangy tastes really good to all our (aadhi clang ) taste buds . From the youngest one to the eldest person in our family has the same liking towards tanginess. We cousins were fed with raw mangoes, big and small goose berries , ambhalankai (dont know the english version of this sour fruit ),elantha vadai and sour fruit marinated in salt water as a snack during our holiday . Memories of scrumptious food stick to the soul. My nephew dyab was a around 6 months old and just started eating semi solid food . A very fussy eater, it used to be so difficult to feed him . Every one mouth he is fed , the food comes out as if he wants to through up.Once my sister Fazeem just dipped her finger into the tangy salted water where we had marinated raw mangoes into and kept it into his mouth . Surprise he just sucked her finger out with a lip smacking sound.From then on she used to have a bowl of tangy water besides her when ever Dyab was to be fed. The aadhi clang is a tangy crazy lot .
Ingredients
Ingredients | Quantity |
|---|---|
| Prawns | 1 kg |
| Tomato | 2 chopped |
| Onions | 2 chopped |
| Green chillies | 3 slit |
| Ginger garlic paste | 1 teaspoon each |
| Red chillies | 5to 8 , ( or to taste ) |
| Cloves | 2 |
| Tamarind pulp | 1/4 teaspoon |
| Pepper powder | 1/4 teaspoon |
| Cumin powder | 1/2 teaspoon |
| Curry leaves | few |
| Coriander leaved | few chopped |
| Vinegar | 1 tablespoon |
| Salt | to taste |
| Coconut oil | 4 tablespoons |
| Sugar | 2 pinches |
Method
- Grind ginger garlic paste, red chillies , tamarind pulp , cumin powder , pepper powder and vinegar together to a smooth paste.
- Marinate the cleaned prawns with the ground masala and salt to taste .
- Heat oil , add curry leaves , cloves , onions and fry to brown .
- Top with tomato and green chillies .Fry till it gets to a gravy consistency .
- Add the marinated prawns and Toss well. Pressure cook for one whistle adding 1/4 cup water . Simmer and let the oil separate .
- Add the sugar and toss well , This helps to balance the sourness of the dish .taste and adjust seasoning .
- Garnish with chopped coriander leaves and serve hot.
