https://en.biobalance.ro/29561-stromectol-3-mg-anwendung-73470/ Lately, we have been having some glorious days in Pondicherry, with regard to the weather. The sun that scorches us in this part of the world, for months together, has bowed in deference to its cooler counterpart even though it is not monsoon time here. Apart from dark skies, drizzles and sheets of rain being the best time for hot coffee and good books, jumping in puddles and four feet together, it is also a great time to put together some toothsome fare. An all time favourite at home is prawns. The constant demand is for masala dry fried prawns with or without fried potatoes and Pondicherry coconut milk pepperwater. Prawns in a curry does not meet with the same enthusiasm unless it is tomato prawn curry which with rice boiled well and fried ivy gourd (kovakai) is such comfort food on a damp day that you cannot resist a second helping. Quite uncomplicated, the curry would require you to temper cooking oil with mustard seeds and curry leaves into which you would add finely diced onions and a few slit green chillies. Once the onions are translucent, add Kashmiri chilly powder, turmeric, corriander powder (double the quantity of the chilly powder) and powdered fenugreek (the same quantity as the chilly powder). When these ingredients are well fried, add a large quantity of boiled and puréed tomatoes. Mix together and then put in the prawns. Once cooked well add thick coconut milk, stir and remove from the fire, immediately. Sprinkle finely chopped corriander leaves on the top and it’s ready to serve. We are enjoying both, the climate and the food, and are quite the contented lot at the moment.