Shrimp/Prawn Sambal

We love a spicy seafood dish. This is one of my mom’s special dishes. She is an excellent and thoughtful cook. Every time we visited my mom house, we would be treated with this special dish (Shrimp Sambal).

 

 This is most famous dish almost in all restaurants of Malaysia and Singapore.Normally my husband doesn’t like shrimp, but he loves this dish and started to have now a days without any hesitation. It’s something special which I learned from my mom.

This is an easiest recipe even bachelor’s can try without any risk. This goes well with steamed rice, dosa and idly.
Ingredients

Shrimp/Prawn – ½ kg
Finely Chopped onion – 2 (Big)
Finely Chopped tomato – 2 (Big)
Sliced Green Chilli – 3
Chopped potato – 1(big)
Chilli powder – 2 tsp
Coconut milk – ½ cup
Vengaya Vadagam (mix of onion, garlic and mixed spices)
Fennel powder- 1 tsp
Oil – 3 tsp
Salt
Curry leaves
Coriander leaves

Method

In kadai heat oil, add curry leaves, vadagam (if you don’t have use mustard seeds, cumin, fennel seeds and urad dal), chopped onion and green chilli saute for a while.

Then add prawn, potato with salt (don’t add water in this stage) continue stirring until prawns are pink and cooked through.

Then add chilli powder, Fennel powder, coconut milk and water as needed and cook for another 10 min in a low flame.

Finally garnish with coriander leaves.