Sweet and Sour Prawn Curry!

Hello Friends!!

I hope you are all well and enjoying cooking.
Do you call yourself a foodie? If yes? tell me one quality which you think is a quality of a foodie and only a fellow foodie can understand it?

Well for me the first and foremost quality is having the urge to have something good and different everyday. It's been more than two years since we are married, but my husband and I have never repeated a dish for two consecutive dinners. That for me is one of the quality. haha :)

Okay.. lets talk cooking now.
The recipe I bring to you today finds its origin in the south of India. I think its Mangalorian but I am not sure.

Its a simple prawn recipe in a tangy curry. The prawns in the recipe can be replaced with other seafood as soft boneless fish and also squids.

The ingredients of the recipe are as follows

Ingredients:

1	Peeled uncooked Prawns	12 to 15
2	Onions	1 Big
3	Tamarind	1/4 cup
4	Jaggery	1/8 cup
5	Fish stock	1 cube
6	Fish masala(optional)	1 tsp
7	Turmeric	1 tsp
8	Garam masala powder	1 tsp
9	Coriander powder	1 tsp
10	Curry leaves	10
11	Mustard seeds	1 tsp
12	Fenugreek seeds	1 tsp
13	Salt	to taste
14	Water	3/2 cups
15	Oil	2 tbsp

Method:

1. Heat oil in a pan and add mustard seeds to it.
   
2. After they have popped, add fenugreek seeds.
   
3. Add onions, curry leaves, salt and saute.
   
4. When onions are light brown add  turmeric, fish masala, coriander powder and garam masala and stir until the masala is cooked.
   
5. Add prawns and cook until pink.
   
6. Boil some water and add tamarind and jaggery to it until both melt.
7. Sieve the water and add to the pan.
8. Crush and add the fish stock.
9. Add more water if needed.
10. Let everything come to a boil.

• Remember do not cook for too long otherwise the prawns will get hard and chewy.
• Enjoy this tangy curry with rice :)