Monday, January 2, 2012

Etti sukka(dry dish) sungta sukkey with sambar onions

coconut-1/2 grated
onion-2 finely choppe
ginger-1inch piece
garlic-1 big pod
tamarind-1 Small lemon sized ball
sambar onions(small type shallots)-8-10
curry leaves-10-15


  • remove the shell ,if you want you can keep the head but just cut off the claws & very important  don't forget to remove the dark vein(intestine). after cleaning, boil the prawns with salt and very little water say about 1/2 cup of water.since prawns cook very fast the thing to look for is a change in a color.when prawns turns orange color it is done. So avoid overcooking because it makes prawns tough. so just take 1 boil  that is more than enough to cook the prawns.

  • dry roast coriander,methi,red chilly and half the cumin.

  • grind together dry roasted spices along with tamarind to a fine paste.

  • now add coconut and remaining 1tsp cumin to the same paste and grind again for just a second.The masala should be very coarse.

  • Take a pan add some coconut oil or any oil of your choice.add chopped onions and saute till its light add sambar onions and saute for another 2mins.

  • Now add the prawns stock ,cover and cook till shallots are soft and well caramelized .
  • Add the ground masala paste along with some curry leaves.saute till the masala is dry.

Garnish with sliced lemon & serve with steaming hot rice.

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