Pushpa Prabhu
This is one dish that has been liked by everyone who has tried it. Ours have not turned out as good - at least my taste buds insist. I think it all has to do with the kind of red chillies that you use and figuring out how much of imli to add. Papa's variation which follows was to allow us to make it without coconut or coconut milk. Tastes rich and creamy too.
Ingredients:
1 Kg Fish/Prawns
1 Coconut (grated)
7-8 red chilies (lightly roasted)
1 tablespoon coriander seeds (lightly roasted)
1/2 teaspoon haldi powder
1 teaspoon tamarind paste
Salt to taste
1 large onion (finely chopped)
1. Clean and cut fish into pieces. Put aside with salt and haldi (note the fish needs to be washed before it is added to the curry)
2. Grind coconut and spices into a fine paste (should have the consistency of a gravy)
3. Fry onion in a pan to golden brown
4. Add coconut paste to the onions and bring to a boil
5. Add prawns and cook for 5 minutes (till prawns are cooked and it doesnt take long max. 10mins!!) In the case of fish you could wait for the oil to rise to the surface.
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Alternative method
Devidas Prabhu
Ingredients:
1 Kg prawns
1/2 liter cream
1 tablespoon red chilly powder (lightly roasted)
1 tablespoon coriander powder (lightly roasted)
1/2 teaspoon haldi powder
1 teaspoon tamarind paste
1 large onion (finely chopped)
Salt to taste
1. Shell and clean prawns. Put aside with salt and haldi (note the prawns needs to be washed before it is added to the curry)
2. Fry onion in a pan to golden brown
3. Add spices to the onions and fry
4. Add water and tamarind paste and bring to a boil (salt to taste)
6. Add prawns and cook for few minutes basically till the prawns are almost cooked. will not take more than 5 mins max.
7. Add cream and heat for a minute (note, do not boil as cream might curdle)
