Chef of the day: N Bhargav ( BCT&CA 2nd Sem)
Ingredients
To Marinate
- 500 gms Prawns, Cleaned, de-veined
- 20 gms Ginger Garlic Paste
- 10 gms Turmeric Powder
- 12 gms Red Chili Powder
- 1 no Lemon Juice
- 7 gms Salt
For Fry
- 150 gms Onions, medium
- 4 nos Green Chilies
- 30 ml Oil
- 6 gms Cumin Seeds
- 3 gms Asafoetida/Hing
- 2 Sprigs Curry Leaves
- 20 gms Ginger Garlic Paste
- 12 gms Coriander powder
- 12 gms Red Chili Powder
- 6 gms Cumin powder
- 6 gms Turmeric Powder
- 6 gms Garam Masala Powder (optional)
- 2 tbsp Grated Coconut (optional)
- 6 gms Salt
- 3 sprigs Chopped Coriander Leaves
METHOD:
- Clean, de-vein and wash the prawns thoroughly.
- Marinate with all the ingredients listed under ‘To Marinate’ and keep aside until needed.
- Slice peeled onions, chop green chilies, chop coriander leaves.
- In a pan or kadai, heat oil, add cumin seeds, asafetida and allow to splutter.
- Add onion, ginger garlic paste, green chilies, curry leaves and sauté until onion becomes soft and light brown.
- Add red chili, turmeric and coriander powder and mix well, let it cook for a min.
- Add prawns and mix well, cook in medium flame for 10 minutes, water from prawn will release let it cook in that water itself don’t add water.
- Stir in intervals and cook for another 5 minutes, now add coconut (if using), salt, garam masala, cumin powder and cook or until prawn gets cooked and becomes dry around 3-4 mins in medium flame, add coriander leaves mix and off flame.