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EGG - PRAWNS (IN SOUTH INDIAN STYLE)

EGG - PRAWNS (IN SOUTH INDIAN STYLE)
INGREDIENTS

½ kg prawn,

1 fresh coconut, ½ cup coconut milk

1 large onion, 4-6 garlic flakes (finely chopped)

1x 2” ginger, (finely sliced)

2 tsp black pepper powder

1 tsp turmeric, red chilly, dahlia powder

2 bay leaves, 6-8 curry leaves

¼ cup tomato puree

½ tsp black mustard seed, ½ tsp fenugreek seed

1 tsp chickpea flour or corn flour

6 boiled eggs

¼ cup oil

PREPARATION

Peel the coconut, make it in two equal parts, Grate the half coconut, grind with coconut milk and make a smooth paste, grate the other half too and keep aside

METHOD

1 Heat the oil in a kadahi, add bay leaves, curry leaves, fenugreek seed and garlic and sauté it, add onion and fry it, add the sliced ginger in to it and cook for a while.

2 Now add red chilly powder, turmeric powder, dhania powder, cook for 2 minutes, add tomato puree, cook for few minutes, and add boiled water to make thick gravy, cook for a while.

3 Add prawns and simmer it, add black pepper powder, stir it thoroughly, take out small part of the gravy and mix with the remaining grated coconut and chick pea flour or corn flour, grind and make paste of it, pour the same paste to the gravy again and cook till it is done

4 Shell the eggs, cut into halves length wise, take the coconut sauce from the liquidizer, add to the kadahi, and combine well by stirring gently.

5 Arrange the eggs in a serving dish pour the prawn curry over it and serve hot.

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Lalit Niranjan

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