Thursday, February 3, 2011

Pepper Tamarind (Assam) Prawn

Lemme think. How to trigger start your hunger? Or shall I for convenient sake, repeat the same prawn story of how I hate cleaning prawns (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 MeePrawn Mee, Hokkien MeeBelacan 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.
Into the same oil, add curry paste.
Fry till aromatic and oil splits.
Pour water and tamarind juice, stir and simmer till heated through.
Add prawns and curry leaves.
Stir and simmer just on time to fully cook prawns.
Remove from heat.
Don't forget to trend alongside "cook with nava-k"on every other social media please! 

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  1. ah...your dishes r similar to south Indian food style i love it


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