PRAWN THEEYAL

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Recipe Submited By	:
Serves	:	6
Difficulty	:	Hard
Comments	:	Nil
Prepration Time	:	10 Minutes

 

A feast dish , you can use fish instead of prawns. this dish does not need any side dishes as it will spoil its taste. Just serve with some basmathi rice and pappadom

 

Ingredients

1 kg large prawns or fish such as pomfrets
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon tumeric powder

(FIRST )
4 cups freshly grated coconut
2 green chillies
250 gram shallots
1 full tablespoon ground fennel seeds
2 tablespoons ground coriander seeds
1 tablespoon ground cumin seeds
1/2 teaspoon cayenne pepper

(SECOND)
oil
2 teaspoons whole cumin seeds
1 teaspoon whole fenugriek seeds
1 teaspoon fennel seeds
2 teaspoons brown musterd seeds
a bunch of curry leaves
250 grams finely chopped onions
8 cloves garlic thinly sliced
5 frsh green chillies
4 teaspoons fresh ginger finely chopped
250 grams tomatoes peeled and finely chopped
1 tablespoon concentrated tamarind paste
salt to taste
250 gram baby okras or large one cut in 2 inch pieces

Directions

Marinate the peeled and cleaned prawns or fish in the tumeric cayenne and salt mixture. leave to rest half an hour in the refrigerator.

Mean while in a deep bottomed frying pan , add the grated coconut, green chillies, shallots and fry on a medium fire till brown, the coconut should smell like fried ground nuts. Add the ground fennel, coriander,cumin and cayenne and mix for another minute. Remove from fire and leave to cool. When cold grind to a fine paste in a mixer and keep aside.

NOW FRY THE PRAWNS OR FISH AND KEEP ASIDE

Heat oil in a heavy bottomed pan , add the SECOND ingredients, beginning with the mustard seeds and curry leaves, then the fenugriek, fennel and cumin , when slightly brown, add the chopped onions, garlic, chillies, chopped ginger and sauté for a few minutes until softened, add the tomatoes and continue to stir. Then add the tamarind paste along with the fried coconut paste add two cups of water and bring to a boil, then add the okra and cook for a minute and then add the prawns or fish, season with salt to taste and cook further till the okra is cooked through.You can cook it further to reduce the sauce, but this must be done before you add the fish or the prawns. Overcooked fish or prawns could spoil the dish. Serve hot with basmati rice and pappadom.