Prawns Pattichatu

1. 1

   Soak the kokum in 1/2 cup water with salt

2. 2

   Soak the chilly powder with turmeric in 1/2 cup water

3. 3

   Heat the coconut oil in a 'chatty' (earthen pot with lid)

4. 4

   Add the fenugreek and sliced onions, saute light brown; add the chili paste

5. 5

   Cook on low flame for few minutes and add the ginger garlic paste

6. 6

   Cook for a further few minutes

7. 7

   When the oil separates, add the kokum along with its liquid.

8. 8

   Bring to boil.

9. 9

   Place the prawns pieces in the gravy, sprinkle the curry leaves and bring to boil

* Per serving · 4 servings · Values may vary.

No additional tips available.