Prawn and Tendli Sambhar Curry

 Ingredients:

100 gm peeled fresh prawns
100 gm dried prawns
4 onions
3 coconuts, grated or 1 tin coconut milk
small piece coconut cream (optional)
20  tendli’s
3 dried mango slices (optional)

Walnut sized ball of tamarind
1 inch piece ginger, grated
6 flakes garlic, crushed
6 green chillies
1 tbsp sugar
1 stock cubes
2 tbsp oil
4-5 tbsp Goan sambhar masala
Salt as per taste

Cooking Steps

  1. Mix the fresh and dried prawns together, sprinkle with a little salt and keep aside.
  2. Slice the Tendli’s in half, add a tsp of salt and let it drain in a colander for 20 minutes.
  3. Heat 2 tbsp of oil in a pan. Add the pounded ginger and garlic and fry over a low flame for 1 minute.

Add the sliced onions, and fry till brown. Remove the mixture to a bowl and keep aside.

  1. Fry the tendli in the remaining oil in the pan till they change colour. Remove from the pan and keep aside.
  2. Add the fried ginger, garlic and onions mixture back to the pan.  Add the prawns, dried mango and green chillies and fry.
  3. Blend 4 to 5 tbsp of Goan sambhar masala with 1 tin of coconut milk and add it to the prawn mixture in the pan.
  4. Simmer for about half an hour. Then add the, fried tendli, sugar, stock cube and ½ cup tamarind water or 1 tsp tamarind paste. Stir and Taste, adding more salt and sugar if necessary.

 

Serve with plain boiled rice.