A recipe by Vinitha 🍤

Welfare & Inclusivity Officer of the University of Bath Tamil Society 25/26.

A dry prawn curry with aromatic spices, usually served with rice, idli, idiyappam or appam. 

Ingredients

• 250g prawns
• 3 tbsp sesame oil
• Handful of curry leaves
• 1/2 handful coriander leaves
• 2 green chillies, sliced
• 3 onions, thinly sliced
• 2 tomatoes, chopped
• Spices: 1 tsp cumin seeds, 1tsp ginger & garlic paste, 2 tsp red chilli powder, 1 tsp coriander powder, 1/2 tsp turmeric, salt

Method

1. Add oil, the cumin seeds and curry leaves to a hot pan until aromatic. Add the green chillies and onion and sauté until the onions become translucent.
2. Add the garlic-ginger paste and chopped tomatoes, cook until the tomatoes are soft and mushy. 
3. Add chilli powder, coriander powder, turmeric powder, salt and coriander leaves. 
4. Once aromatic, add the washed prawns. Cook until the water has evaporated and the sauce thickens. 

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