Thursday, February 3, 2011

Pepper Tamarind (Assam) Prawn

What else can you made with prawns besides the 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.
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 for another 2 minutes.
Remove from heat.
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  1. ah...your dishes r similar to south Indian food style i love it


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