Masala Ni Kolmi
|Large prawns||2 Cup (32 tbs)|
|Cumin seeds||2 Teaspoon|
|Dried kashmiri red chilies||8|
|Dhansakh masala||2 Teaspoon|
|Curry leaves sprigs||2|
|Coriander leaves||1 Cup (16 tbs)|
|Refined oil||4 Tablespoon|
1. Grind the garlic, cumin seeds and red chillies to a fine paste in your mixer grinder or on a stone pestle with a little water.
2. Chop the onions and place them in a dekchi with the curry leaves and one cup of refined oil. When the onions are placed on the stove allow them to become pink and soft, then lower the flame and add the ground and the powdered masala. Stir vigorously till a lovely aroma arises from the pan. Then skin and deseed the tomatoes. Chop finely and add to the pan.
3. When the tomatoes soften up, add the washed salted prawns and the coriander. Cook over a slow flame without water till prawns are tender and soft. If by any chance your gravy sticks to the bottom because you have not lowered the flame sufficiently, add 1/2 cup water.