This is a delicate but richly flavoured dish In India, only fresh and juicy king prawns will do, but standard peeled prawns can also be used for this recipe.
Prawn - 1 kg
Onion (big and small) - 5
Tomato (big and small) - 5
Ginger - 25gms
Garlic - 3 pieces
Curd - 1/4 cup
Lavangam or cloves - 2 pieces
Sombu - I tsp
Oil - 5 teaspoons
Chilli Powder-2 tsp
Turmeric Powder - 1 tsp
Salt to taste
Shell, de-vein and clean the prawns and wash them well.
Cut onion and chop tomatoes. Grind ginger and garlic to a paste.
Heat oil in frying pan with lavangam and finely sliced onion until it is translucent.
Then add washed prawns, ginger, garlic and turmeric powder and mix well. Add curd and mix well again.
Add tomato, chilli powder and salt. Add one-cup water and boil the mixture over medium flame.
When it turns to a reddish paste, add a little more oil and switch o the stove. Garnish with fresh coriander leaves and curry leaves.
The curry can be served with hot rice.