Ingredients
- 500g prawn/shrimp, peeled and deveined
- 3 teaspoons Kashmiri chili powder
- 1 teaspoon turmeric powder
- 1 small green chili, slit (optional)
- 1 inch fresh ginger piece, peeled
- 5 spring fresh curry leaves
- salt to taste
- 2 cups water, plus extra for grinding
- 2 tablespoons oil, or more (use coconut for authentic Kerala taste)
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