Prawns Curry Leaves Pepper Masala
Prawns Karuveppillai Milagu Thokku- to put it down in a simple way, this is a typical south indian style prawn thokku, where the masala is freshly ground with curry leaves, pepper, cumin seeds, and fennel seeds.
The curry leaves gives a distinct flavour to the recipe. The masala is dry roasted on slow flame which aids in releasing the flavors without getting burnt.
Prawns 250 gms
Onions 2 finely chopped
Tomato 2 finely chopped
Coconut milk 1/2 cup
Ginger garlic paste 2 teaspoon
Curry leaves 1 sprig
Kashmiri red chilli powder 2 teapoon
Coriander powder 1 teaspoon
Garam masala 1 teaspoon
Salt as needed
Coriander leaves 2 teaspoon chopped
Fennel seeds 1 teaspoon
Oil 5 tablespoons
For the Curry Leaves powder
Curry leaves 1/2 cup
Pepper 1 tablespoon
Cumin seeds 2 teaspoon
Fennel Seeds 1 teaspoon
How to Start
Heat a kadai and dry roast all the ingredients given under "Curry leaves powder" on slow flame and grind it into a fine powder.
Now heat a pan with oil, add fennel seeds and curry leaves. Add finely chopped onions and fry until it turns translucent. Add ginger garlic paste and fry for 3 minutes.
Add the chopped tomatoes, salt and cook until the tomatoes turn mushy. Now add the cleaned prawns and fry for 2 minutes. Add half of the ground powder and fry for a minute.
Add the coconut milk, simmer the flame for 5 minutes. After 5 minutes keep it on high flame, add the remaining curry leaves powder and roast the prawns until the desire consistency is reached.
Add garam masala and coriander leaves, give it a good mix.
Serve hot with rice.