Preparation time: 30 minutes Cooking time: 30 Minutes Serves: 6-8
A traditional prawn preparation that brings out the exquisite taste of prawns. It is served as a side dish with rice. A favorite of my children. This dish is traditionally prepared in earthen vessels and tastes best when cooked that way.
Ingredients:
500gms. (cleaned and de-veined)
100 gms. ( cut into ½ inch long and ¼ inch thick pieces)
5 gms.( cut into two)
5 gms. (cut into tiny pieces)
25 gms. ( cut into thin slices)
1 ½ tsp.
½ tsp
1 ½ springs (leaves separated)
10 gms.
175 ml.
1 ½ tsp.
200ml.
½ tsp.
25gms. ( sliced fine).
2 springs
100 gms. ( cut into ½ inch long and ¼ inch thick pieces)
5 gms.( cut into two)
5 gms. (cut into tiny pieces)
25 gms. ( cut into thin slices)
1 ½ tsp.
½ tsp
1 ½ springs (leaves separated)
10 gms.
175 ml.
1 ½ tsp.
200ml.
½ tsp.
25gms. ( sliced fine).
2 springs
Method of preparation:
• Soak the cocum in little water for sometime.
• Heat oil and add mustard.
• When the mustard crackles, add the sliced shallots, curry leaves and fry.
• Remove and keep aside.
• Add all the ingredients to the cleaned prawns.
• Add the soaked cocum and the water in which it was soaked and mix well.
• Add water and cook for 15minutes.
• Allow the water to dry. Remove from fire .
• Then add the seasoning and saute for 10 minutes.
• Remove from fire and serve.
• Heat oil and add mustard.
• When the mustard crackles, add the sliced shallots, curry leaves and fry.
• Remove and keep aside.
• Add all the ingredients to the cleaned prawns.
• Add the soaked cocum and the water in which it was soaked and mix well.
• Add water and cook for 15minutes.
• Allow the water to dry. Remove from fire .
• Then add the seasoning and saute for 10 minutes.
• Remove from fire and serve.
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