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.
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