Prawn Devil Curry)? No, I sure hear you literally screaming at me now. Boring right? Of course. I'm with you of course. So, lemme link the recipes I've preciously showcased prawns (Fried Mee, Prawn Mee, Hokkien Mee & Belacan Sambal Prawns) and now darling followers of "cook with nava-k", this Pepper Tamarind/Assam Prawn dish. Succulent juicy prawns in a thick peppery-tangy (Assam Curry Fish) gravy and with the mind blowing aroma of curry leaves. Blow, blow and blow!! Hahahaha!! An easy dish as well, oh-no, I take back my words. I know not everyone can cook impressively as nava-k. Oh-god, nava-k sure can loudly blow her own horns. Not even another word from me now, I think its time to say bye before I am booed offstage for my Indian drama. Take care darling. I sure won't forget to return again with another segment of "cook with nava-k.
200g prawns (de-vein and leave 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 curry paste (blend/ground)
4 fresh red chillies
1 large tomato
1 large onion
5 pips garlic
1/2 tbsp black pepper seeds (more or less)
Mix prawns with turmeric.
Heat oil and when heated, fry prawns until pink or half cooked.
Remove and keep aside.
Fry till aromatic and oil splits.
Add prawns and curry leaves.
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