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JHINGA
MADRASI(MADRAS PRAWN CURRY)
A
south Indian style dish of prawn in a tomato
gravy.
INGREDIENT
:
Prawns
- 500 gms.
Onions
-
50 gm.(chopped
finely)
Garlic (crushed)
- 2No. Tomatoes(chopped)
- 250 gm. Curry-powder
- 15 gm.
Lemon juice
- 30 ml.
Ghee (clarified
butter)-20gm.
Salt
to taste |
METHOD
:
Peel and
devin prawns leaving tails intact. Melt ghee
in a frying pan and saute onions and garlic
till tender. Add curry-powder saute for two
minutes, add tomatoes and lemon juice, salt
and cover. Bring to boil, and reduce heat
and on low fire, allow to simmer for 10 mins.
( till tomatoes are soft and pulpy).
Add prawns and continue to
cook till done. Serve hot with boiled rice
.
Time
taken -- 25 mins.
Serves -- 4.
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