Prawn rasam
Spicy thin runny soup inspired by Konkan and Malvan coastal flavors
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 persons
Ingredients
Ingredients
- prawns 6 to 8
- onions 1
- ginger 1/2 inch
- Garlic 4 to 6
- Green chilies 2 to 4
- Kokum 2 to 3
- Tomato 1
- Kokum fruit Dried
Malvan Dry curry powder
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- Kashmiri red chilies whole 3 to 4
- Star Anise 1
- Cinnamon 1
- cardamom 2
- Black cardamom 1
- Bay leaves 1
- Black pepper 2 tbsp
- cloves 1 tsp
- sesame seeds 1/2 tbsp
- Fenugreek seeds 1 tbsp
- Mace 1 flower optional
- Coriander seeds 1 tbsp
- poppy seeds 1 tbsp
- Coconut dry powder 4 tbsp
- curry leaves 4 to 6
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For seasoning
- Mustard seeds 1 tbsp
- curry leaves 4 to 5
- Red chillies 2 to 3
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Instructions
Preparation
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1.Boil the prawns with salt,2 cups water and turmeric powder for 5 minutes.
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2.Separate the stock.
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3.Grind onions,ginger,garlic ,green chilies kokum and tomato into a paste.
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4.Dry roast the ingredients of Malvan curry powder and grind into a fine powder.
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5.Add a tbsp of oil in wok and add mustard seeds and curry leaves and fenugreek seeds.
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6.When mustard seeds starts spluttering ,add onion,ginger,garlic paste.
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7.Add 2 tbsp curry powder and fry.
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8.Add seafood stock.
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9.Add salt as per taste .When it simmers for 5 minutes ,take off from gas.Let it cool and strain with a strainer into a spicy clear gravy.
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10.Add this gravy in the pan again and add prawns and cover cook for 5 to 7 minutes.If you like sugar add 1 tsp of sugar.
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11.in a tawa add 1 tbsp of oil or ghee and add mustard seeds ,curry leaves and red chilly.When mustard seeds starts spluttering pour this mixture over the prawn curry.
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12.Serve hot with steamed rice.
