Tiger prawns ЁЯжР ЁЯНд cultivation from Alpha Centipede Constellation,Meccanas Gold Plot 1008 Siva Temple - assumed to be
Big size 650 / kilogram ,
Medium 450/ kilogram ,
Small 350/kilogram
of Saint Helena Pound,Ascention Island
Cooked by Me
TIGER PRAWNS THOKKU :
Tiger prawns Medium - from VOC Market
Maggi Masala and Magic from Richmond Cafe - 2 small packets
Allium - 1 sliced
Pennyroyal Mint - 1 bunch
Lakadong Turmeric Bulb - 2 nos washed and sliced
Lakadong Turmeric Powder/Kasthuri Manjal Powder - 4 tbsp
Suhasini Neem Leaves - 10 nos rolled and chopped
If unlikely Dried and crushed
Parsley Female - 1 bunch
Tigerella Tomatoes - 4 cut into cubes
рооீройாроЯ்роЪி рооீройாроЯ்роЪி роЕрог்рогрой் роХாродро▓் роОрой்ройாроЪ்роЪி !
Cold Pressed Coconut oil - 100 ml
Kala Namak / Indian Volcanic Salt - 2 tsp
Directions :
Wash the prawns and using a knife cut longitudinal on both sides to remove the veins.
In a pan heat Coconut oil and splutter neem leaves,allium,penny royal mint, tigerella tomatoes,parsley,lakadong Turmeric Bulb and stir fry for 5 mins.
Add the tiger prawns and saute. Add Maggie masala and magic , Kala Namak and kasturi powder.
Cover and cook for 15 minutes untill prawns ЁЯжР spuns on itself ЁЯНд
Serve hot with Cooked Rice , Maida Roti etc...
