1. Heat oil in a pan. 2. Add the bayleaf, cinnamon stick and cloves. 3. Stir briefly, for about 30 seconds. 4. Add corriander seeds, fennel seeds, sugar and cayenne pepper. 5. Mix well. 6. Stir-fry for 2-3 minutes. 7. Remove from flame. 8. Keep aside. 9. Pour the remaining oil in the pan. 10. Add garlic and the sliced onion. 11. Saute till the raw smell of garlic is gone and the onion is brown. 12. Add coconut. 13. Roast, on low-medium flame, till brown. 14. Allow to cool. 15. Grind to a smooth paste, adding water as necessary, alongwith the fried masala prepared above. 16. Keep aside. 17. Now, mix the pieces of tender coconut, prawns, potatoes, carrots and onions with the turmeric powder, curry powder and salt to taste. 18. In another pan, heat 1 tbsp. 19. of oil. 20. Add asafoetida and the above mixture. 21. Saute briefly, say for about 2-3 minutes. 22. Add tomatoes alongwith 1 cup of water. 23. Cover. 24. Cook for 10 minutes. 25. Add the above prepared masala paste. 26. If desired, you may add a cup of thick coconut milk for extra flavour. 27. Stir and bring to a boil. 28. Serve hot with chappatis and/or rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
