PRAWN DRY CURRY (PAAL PORIYAL)

Seafood Dishes

PRAWN DRY CURRY (PAAL PORIYAL)

Watch How It's Made

Instructions

  1. 1

    Clean the prawns and de-vein (see cooking options for instructions).

  2. 2

    Marinate the prawns with chilli powder, coconut milk and salt.

  3. 3

    Heat the oil in a pan and fry the marinated prawns, onions, garlic, capsicum, tomato, parsley and spring onions.

  4. 4

    Cover and cook for five to seven minutes.

  5. 5

    Finally add the roasted curry powder and tamarind juice.

  6. 6

    Cook until the gravy is fully absorbed.

  7. 7

    Remove from fire and add the deep-fried sliced potatoes (optional - see cooking options).

Cooking Options

  • - Cleaning the prawns: Remove the head and shell and retain the tail. The digestive cord will come off when removing the head of the prawn. If not make a shallow slit along the length of the prawn to de-vein the digestive cord. Wash well a few times and drain the water.
  • - Fried sliced potatoes: Peel and wash 3 large potatoes. Cut them into quarter inch thick slices and cut into thick strips. Pat it dry with paper towel. Deep fry the potatoes sticks in 2 cups oil, few at a time. Note: You can strain left over oil or use fresh oil to fry the potato chips. Drain on paper towel.