Jinga ni Curry Serves 8 - 10 INGREDIENTS: 2 kg prawns with shells or fish Roast on griddle and grind fine: 32 almonds, boiled and peeled 3 tbsp poppy seeds 3 tbsp coriander seeds 1 tbsp raw rice 1 tbsp cummin seeds 2 ozs shelled gram nuts 2 ozs peanuts I tsp fenugreek seeds I tsp mustard seeds 8 peppercorns 8 cloves 4-6 cardamoms 6 sticks cinnamon I tsp salt 3-4 cups corn oil In blender, grind the masala with 8 tomatoes and 250 grms tamarind 3 cups dessicated coconut 15 cloves garlic 30 large red chillies, remove seeds and soak in water 10 green chillies 1/4 bunch coriander leaves 10 mint leaves 10 curry leaves 1 tsp turmeric 1 tsp chilli powder I tsp curry powder A bunch of curry leaves 3 cups chicken or mutton stock, 8 oz measure cup
METHOD: Shell and devein the prawns. wash and marinate in 2 tsp salt. Drain off excess water. Remove the seeds from the tamarind and boil in 1 cup of water. Keep aside the pulp. In a chopper, grind the
roasted masala till it is fine.
In a blender, grind the masala with the tomatoes and tamarind pulp. Finally blend both the masalas together. In a pan, take 3-4 cups oil. Let it boil. Tie a bunch of curry leaves with thread and on a slow fire, fry. Gradually add all the masala and fry on medium and then low fire, for atleast 1/2 to
3/4 of an hour, till it is well cooked and no taste of raw masala remains. Taste and adjust seasoning. Add chicken or mutton stock or water, to dilute the masala. Allow to simmer. Add in prawns and cook for not more than 10 minutes. Allow the curry to simmer on a low fire till the oil exudes. If meat or chicken is used instead of prawns, add ground ginger. Serve with white boiled rice