Sunday, 18 September 2011
I remember seeing a prawn and tindora dish at my place once and I conveniently put it aside because I couldn't care less about the tindora. Years later and here I am desperately trying to replicate the recipe in my home. So are the ways of life, said my intellectual husband while savouring this tasty dish. I had to pen it down before I forgot the recipe.
Small prawns- 200- 220 gms, peeled and cleaned
English shallot- 1, finely chopped
Chilli powder- 3/4 tsp
Turmeric powder- 1/2 tsp
Sambar powder- 1/2 tsp
Mustard seeds- 1/2 tsp
Curry leaves- a sprig
Dry red chillies- 2
Salt- to taste
Oil- 1/2 tbsp
Pre cook the tindora in a pan with a few drops of water and the remaining chilli powder and turmeric powder.
Keep stirring in between and if you find that it is sticking to the bottom, add some more water and cook uncovered.
Keep it on medium heat and cook uncovered till they are no longer crunchy, but be cautious and prevent it from becoming mushy.
Once done, keep aside
Heat oil in a frying pan and splutter mustard seeds.
Throw in the curry leaves and dry chillies, stir for about 3 to 5 seconds and add the shallots.
Saute till they turn light brown.
Tip in the pre cooked tindora, prawns and sambar powder, season with enough salt and stir fry for a couple of minutes, or till the prawns are completely cooked through.
Serve with some steaming hot rice.
The original recipe uses dried shrimp, but since I'm seriously averse to it, I decided to use fresh ones.
If the prawns take time to cook, pre cook it the same way you did the tindora and then add it together at the end