I really like to think of this recipe as my own invention – although it was put together one Sunday when I had an 11 am movie to catch and didn’t really feel like eating lunch outside! Influenced by 2-3 different kinds of curries we make with very simple ingredients and oh so easy to put together.
I love to have this with pau- especially on those lazy Sunday mornings when you don’t really want to make an elaborate spread.
Doesn’t really qualify as a PP recipe…
1 tsp of coriander seeds
1 large sliced/chopped onion
( fry these 3 till brown in half tsp oil)
1/2 cup grated fresh coconut
2 tsp of ginger-garlic paste
Grind these to a fine paste using a tsp of vinegar and some water as required.
1 tsp red chilli powder
1/2 tsp turmeric powder
1cup shelled and deveined medium to large prawns (marinate in some red chilli powder and a tsp of ginger garlic paste and set aside for 20-30 mins)
Pinch of hing
1 tbsp of wholewheat flour (atta)
Heat 1/2 tsp of oil in a non stick pan, add in hing and methi seeds. Fry for a minute and once the methi’s fragrant, add the flour and sauté for a min or two till brown.
The atta will thicken your curry… Boil down or add water to bring it to the consistency you like. Season with salt and half a tsp of sugar (I add sugar to all my savoury recipes and salt to almost all my sweet ones)