Prawns curry my native Karwar style preparation accompanied with halva fish fry and rice. One of my favorite soul food.❤️ And most loved when it rains heavily ☔🌧️.
PRAWNS CURRY
Ingredients:
· Prawns - 350-400 gms
· Salt
· Coconut oil – 1 tbsp
· Curry leaves – 1 sprig (optional)
· Onion – 1 medium (finely chopped)
For curry masala:
· Freshly grated Coconut - 1.5 cup
· Turmeric Powder – ½ tsp
· Coriander seeds - 1 tbsp (slightly roasted)
· Mustard seeds – ¾ tsp (slightly roasted)
· Methi seeds – less than ¼ tsp (slightly roasted)
· Black pepper – 8-10 (slightly roasted)
· Bedgi Mirchi – 7-8 (slightly roasted)
· Vatehuli (in kannada) – 4-5 (this is used for sourness)
· Garlic - 7-8 cloves
Method:
· Clean the prawns and keep it aside, you can add little salt.
· To make the masala for the curry, grind all the above ingredients into a fine paste. (Except garlic cloves, add garlic cloves at the end and grind it again)
· Now take a utensil of your choice, add coconut oil, add curry leaves and onions, fry the onions till it is translucent.
· Now add the prawns along with little water.
· Now pour the curry masala and adjust the water as per your preference. (don’t make it very thin)
· Add salt and let it boil.
· Let the curry boil and cover it with a lid. Keep the flame on medium heat.
· Turn turn off the flame once its nicely boiled.
· Serve it hot with rice or any Indian bread of your choice.
HALVA FISH FRY
Ingredients:
· Fish slices (Halva)
· Tamarind – small lemon sized
· Garlic – 7-8 cloves
· Ginger – 1 inch
· Mustard seeds and Fenugreek seeds (slightly roasted) – 1 tsp together
· Red Chili powder – 2 tbsp
· Turmeric powder – ¾ tsp
· Coriander powder – 1 ½ tsp
· Salt
· Water
· Rava & Oil for frying
Method:
· Wash the fish slices in running water, let the water drain out, and then apply salt, leave it aside for 10-15 mins.
· Soak the tamarind in water for some time. Take a mixer grinder add soaked tamarind, ginger, garlic, roasted mustard seeds and fenugreek seeds. Grind until you get a fine smooth paste.
· Remove this paste in a bowl and add red chili powder, turmeric powder, coriander powder and salt. Adjust the consistency by adding water, do not make it very runny. · Apply this paste to slices and keep aside for 8-10 minutes.
· Take a small plate with rava in it. · Heat a frying pan and spread oil on it for shallow frying the fish.
· Coat the fish slices in rava and arrange the rava coated fish slices on the frying pan one by one.
· Spread oil from the sides of the pan. Remember not to cook on very low flame.
· After few minutes, flip to the other side, spread oil once again and fry for few more minutes.
· Flip it again and let it cook. Remove it from the pan once the fish is completely cooked.
· Enjoy this with any curry of your choice as an accompaniment.
*** Same marination paste can be used to fry any fish of your choice. You can keep this marination in the refrigerator for a week. But store it in a glass air tight container.