Sambal Prawns?? Try this dish. Prawns in a thick peppery-tangy gravy and curry leaves for aroma. Easy peasy too but watch the prawns as not to overcook them.
200g prawns (de-vein and left 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 red chillies
1 large tomato
1 large onion
5 pips garlic
1/2 tbsp black pepper seeds (can add more if you prefer)
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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