Method :
- Grind the shallots, garlic,
coriander seeds, cumin, ginger and dried prawns.
- Heat pan, add oil and when
smoking, add ground ingredients and fry till fragrant.
- Add meat and stir thoroughly.
- If the gravy dries before the meat
is tender add cooled boiled water.
- Put in salt to taste.
- Cook over a low flame until it is
dry and the meat is tender.
- Add tamarind juice and mix
well.
Serves 4 - 6
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