Ingredients: prawn ambhot thik(orawn in spicy savory gravy)
1 kg large prawns shelled and deveined
8-10 dry red chillies
6 peppercorns
1/2 tsp tumeric powder
1 tsp cumin seeds
8 cloves garlic
1"piece of ginger
Golf ball-sized lump of tamarind
2 medium onions sliced thinly
3 tbsps vegetable/ canola/ sunflower cooking oil
Salt to taste
Method:
Soak the tamarind in half a cup of hot water. Keep aside.
Heat a griddle or flat pan on a medium flame and gently roast (stirring often) the cumin seeds, peppercorns and dry red chillies till they begin to darken and release a faint aroma. Remove from fire and cool.
Heat the oil in a pan on a medium flame and add the onions. Fry till soft and slightly golden.
Remove from the fire and mix with the other ingredients (except prawns and tamarind) and grind to a smooth paste in a food processor.
Squeeze the soaked tamarind (in the water) with your hand to release the softened pulp. Do this till you have released all the pulp. Strain and keep the juice aside.
Put the onion-spice paste back into the pan in which you fried the onions. Fry for 1 minute and add 1 1/2 cups warm water and the tamarind juice. Bring to a boil on a medium flame. Simmer the flame.
Add the prawns and cook till done (they will turn from pink to opaque). Do not overcook as they will become rubbery. Season with salt.
Serve piping hot with steamed or plain boiled rice or Sannas (steamed Goan rice cakes).
