Rasam De Camaron

“Rasam De Camaron”, I think its a perfect adaptation to welcome my Mexicano amigos and make them understand how our cultures overlap.
8-12 prawns cleaned and deveined
500ml water
6 large tomatoes
1 medium size potato chopped in small cubes
5 flakes of garlic
1 tablespoon coarsely ground black pepper
1 teaspoon jeera
1 tablespoon balachan (prawn paste)
1 teaspoon mustard seeds
3 curry leaves
2 tablespoon of chopped coriander leaves
Salt to taste

Heads of the prawns cleaned

Blend the tomatoes in a mixer with water. Transfer the blended mixture in to a deep pan and add 1 teaspoon chilli powder and ½ teaspoon haldi and the heads of the prawns, balachan, potatoes and boil it for 15 mins. Crush together garlic, jeera and black pepper using a pestle and mortar and add that and the curry leaves in the boiling broth. Boil for another 5 mins and add the prawns and take it off the heat. Crackle mustard seeds in 1 tablespoon of oil and add it to the broth and the chopped coriander leaves.

Categories: Travel Cuisine


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