FRESH PRAWNS WITH CHECK PEAS & VEGETABLES CURRY

A:

½ tsp mustard seeds

½ tsp fenugreek seeds

1 dried chilly cut

1 stalk curry leaves

B:

2 green chilies sliced

1 inch ginger sliced

1 onion sliced

3 cloves garlic sliced

C:

1 tbsp chili powder

2 tbsp seafood curry powder

½ tsp turmeric powder

( add water & make into thick paste )

D:

100 gm fresh prawns cleaned

100 gm check peas cooked

100 gm bottle gourd cut

1 drumstick cut

1 tomato cut

1 tsp tamarind paste

200 ml coconut milk

Salt to taste

Oil for cooking

METHOD:

Heat up oil, fry A, once mustard

seeds start to pop up add B &

fry till golden brown.

Add in C, fry for few minutes.

Add some water & salt.

Once water start to boil add

drumstick, bottle gourd & tomato.

When vegetables is ½ cooked

add tamarind paste & cook.

When it’s ¾ cooked add prawns,

check peas & cook.

Last add coconut milk, when curry

start to boil remove from fire.

Serve with rice or breads.

NOTE:

Curry taste better if cooked in

earthen pots & leave it in the pots

for few hours or overnight before serving.