Nadiya chingudi rassa

Ingredients....

800 gm Tiger prawns

For ground masala.....

4 dried Kashmiri Red Chillies

10 Garlic Cloves

1 tsp whole Peppercorns

1 tsp whole Coriander Seeds

1 tsp Cumin seeds

1 tsp Tamarind Paste

1 teaspoon turmeric powder

1 cup grated Coconut

1 cup thick Coconut milk

For gravy......

1 tablespoon finely minced Ginger

1/2 cup finely chopped Onions

1/2 cup finely chopped Tomatoes

1 small chunks of Capsicum

Salt to taste

Oil

2 tsp coconut oil

Preparations.....

Devein and wash the prawns well with cold water. Marinate with salt and turmeric. Keep it aside.

Do not fry or saute the prawns.

Grind all the ingredients mentioned under ground masala to a smooth paste and set aside.

In a pan, heat oil and add ginger and onions. Saute the onions till they are a light golden brown and add tomatoes. Cook the tomatoes for 5-7 minutes till they breaks easily.

Add the ground masala and salt to the pan and bring it to a boil. Reduce the flame and simmer the masala for 10-15 minutes till nice red color comes and oil separates the sides.

Add the marinated prawns to the gravy and cook them for 7-8 minutes.

Mix well on this stage add capsicum chunks and switch off the flame. Let the curry rest for 5 minutes before serving drizzle few drops of coconut oil stir and serve with steamed rice or roti.

Nadiya chingudi rassa 2

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