At Rasam, we are all about regional flavours, with black salt, pure asafoetida, sandalwood powder and tukmaria, to name just a few of the special ingredients. We do not use any ready-made pastes or off-the-shelf lemon juice, we took the deliberate decision to stay faithful to authenticity.
JHINGA KALI MIRCH
20 king prawns
1 tablespoon vegetable cooking oil
4 green chillies, chopped
1 curry leaf
1 large onion, finely chopped
1½ tablespoons ginger and garlic, chopped
2 teaspoons red chilli powder
2 teaspoons turmeric powder
2 teaspoons coriander powder
2 teaspoons fresh lime juice
½ teaspoon freshly ground black pepper
Fresh coriander, chopped, to garnish
Clean and de-vein the prawns, and remove the shells. Put some vegetable oil in a non-stick pan, heat it and add the chopped green chillies, the curry leaf, and the finely chopped onion. Fry until golden brown, then add the chopped ginger and garlic and fry for a short while until you can smell the aromas.
This recipe featured on the Irish Independent last year, to see the article click here….