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Prawns, also known as shrimps are widely distributed in both marine and fresh water resources. They are rich in proteins and vitamins. Abundant in tropical waters and are cultivated in many parts of the world.

Tiger Prawns : 1 kilogram
Tamarind Pulp : 3 Table spoons
Small onions : 1 Cup
Turmeric powder : 1 Spoon
Red Chilly Powder : 2 Spoons
Jaggery (Brown sugar) : 2 Table spoons
Split Green Chilly : 5 nos
Coconut Slices : 1 Cup
Curry Leaves : 1/2 Cup
Refined Oil : 200 ml
Salt : As required

Ingredients for Spicy Paste :-

Poppy Seeds : 2 spoons
Cardamom : 5 nos
Cloves : 6 nos
Ginger : 2 inch piece
Garlic bulbs : 1/4 cup
Coriander seeds : 2 spoons
Cumin Seeds : 1 Spoon
Cinnamon : 2 inch piece
Onion Pieces : 1 cup


1. Peal the prawns and remove the gut tubes on dordal side of all prawns.
Apply two spoons of oil, turmeric powder, red chilly powder and one spoon of oil to the prawns and leave for marination.

2. Add all the spicy paste ingredients to a blender and grind into a smooth paste.

3. Take a deep bottomed pan, add oil and heat. Add the marinated prawns and fry for five minutes. Add the small onions,split green chilly pieces, coconut slices, curry leaves and salt and fry till oil shows up.

4. Add the spicy past also and fry till the raw smell goes. Now add the tamarind pulp and jaggery and mix thoroughly. Add some more salt and two cups of water and simmer on low flame till the gravy thickens.

5. Serve hot with Rice or wheat pan cakes.

Preparation Time: 40 Minutes Serves: 4 Persons
Recipe Origin: India
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