Prawns Ambotik
- PREP TIME 15 MINS
- COOKING TIME 20 MINS
- SERVES 4
- 500 gms prawns, peeled, deveined
- 6 Red Kashmiri Chilies
- 1 teaspoon Turmeric powder
- 1 teaspoon cumin seeds
- 20 Pepper Corns
- 3 Cinnamon sticks
- 2 Green Cardamom
- 10 Garlic Cloves
- 2 table spoon Tamarind pulp
- 1 teaspoon sugar
- 2 onion chopped
- 2 teaspoon Ginger chopped
- 2 table spoon oil
- 1 cup Tomato chopped
- ½ cup water or as consistency required
- Triphala Spice ((Sichuan Pepper))
- salt (to taste)
- 4 to 5 Coriander and sprigs
- To get a sweet and sour effect use tamarind and sugar in an equal proportion.
- It’s always advisable to have the tamarind pulp stored in a bottle for convenience. This can be made at home. Soak the tamarind in a cup of water for an hour and squeeze the tamarind into the water and a nice ready to use tamarind pulp is ready.
- Always cook or fry masalas on a moderate heat to avoid burning the masala.
