Chilly evenings call for wholesome curries like these which take less than 30 minutes to prepare, but are filling to your heart’s content.
This is a very authentic South Indian curry and some of the ingredients like gambooge for example, may not be familiar to all and for that matter easily available at local stores. It’s used as a souring agent and can be easily replaced with the much more common tamarind paste.
Fresh curry leaves do lend a fabulous taste to the dish, but since they are not widely available, omitting them is fine. Whatever you do, please don’t use the dried version, which don't do anything for the flavour.
My grandmother used to say this curry tastes even better the next day because all the spices, gravy and masalas would have caught on to the prawns really well. So if you can resist the urge to finish off the whole thing in one go, keep some aside for the next day and you’ll enjoy it even more.
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