Ingredients

• 1/2 kg - prawns
• small white pumpkin, chopped
• 1 - small brinjal, chopped
• 1 inch ginger, ground
• 2 flakes - garlic, ground
• 3 - green chillies, ground
• 2 - onions chopped finely
• 1 - tomato, chopped finely
• 3 cups - coconut milk
• 3 tbsp - oil
• 2 - bay leaves
• Chopped coriander leaves
• Salt as per taste
• Oil for deep frying
• Grind to paste:
• 3 - cloves
• 2 - cardamoms
• 1/2 inch cinnamon
• 1/2 tsp - turmeric powder
• 1/2 tsp - red chilli powder
• 1 tbsp - rice flour
• 1 tsp - cumin seeds
• 1 tsp - coriander seeds
• 1/2 tsp - mustard seeds

How to Make Temprade

• Clean the prawns and de-vein them and remove the head.
• Extract juice of the heads.
• Deep fry the prawns, brinjal pieces and keep aside.
• Heat oil in a pan and put the bay leaves.
• Fry onions till golden brown.
• Add tomatoes and simmer for 2 mins.
• Add green chillies-garlic-ginger paste and stir for a minute.
• Add the fried prawns, brinjal pieces and pumpkin pieces.
• Add the ground masala.
• Add the prawn juice and coconut milk.
• Add salt and water as required.
• Cook till done.
• Garnish with coriander leaves.
• Serve hot.