Prawns – 500 gms
Sorrel Leaves/Gongura Leaves – 5 Cups loosely packed
Green Chillies – 7-8
Oil – 2 tbsp
Mustard Seeds – 1 tsp
Asafoetida/Hing – A Pinch
Curry Leaves – Few
Onion – 2 (medium)
Ginger-Garlic Paste – 1 tsp
Coriander Seeds Powder – 2 tbsp
Cumin Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Salt – To Taste
Pepper Powder – 1/2 tsp or to taste [optional] Water – 1 Cup [optional]
. Pluck leaves from branches and wash well gongura leaves, chop onion keep aside.
. In a pan add 1 tsp oil add chilli and saute, add gongura leaves and saute until well cooked around 10 minutes in low flame.
. Remove from pan allow to cool and grind to fine paste, use water only if required.
. In the same pan heat remaining oil add hing, mustard seeds, curry leaves and allow to splutter.
. Add chopped onion and saute until soft. Add ginger garlic paste and saute for 2 minutes.
. Add coriander, turmeric and cumin powders mix well.
. Now add washed prawn, stir and cook for 5-7 minutes or until prawn starts leaves water and gets almost cooked.
. Add gongura paste and mix well saute for a minute.
. Now add water if using and adjust salt, add pepper powder(if using) and simmer for 10 minutes in slow flame.
. Our prawn curry is ready enjoy it warm with steamed rice.