- Prawns (Cleaned): 100 grams
- Turmetic Powder : a Pinch
- Chili powder : 1/4 tsp
- Red chili powder : 1/2 tsp
- Coconut oil
- Ulli / Shallots : 10 nos
- Green Chili : 2 nos
- Ginger : 1/2 inch piece
- Curry leaves : 2 sprigs
Method
Clean the prawns and ensure that the vein on the prawn is removed. Drain the water away. Add a pinch of turmeric, 1/2 tsp of chili powder, 1/2 tsp coconut oil and mix it well with the prawns. Keep this aside for 10 minutes.
Crush onions, green chili, ginger and curry leaves. Crushing will give a different flavor as compared to chopping them.
In a non stick frying pan, heat a little oil. When the oil is hot, add the crushed onions, chili etc. Heat in low flame till the onions turns transparent. Add chili powder, salt to taste and the prawns. Cook in low flame.
Don't add any water. The prawns has enough water to cook.
Once the prawns have been cooked ( 10 minutes), turn the flame to high flame. When the masala starts to slightly burn (turn black), remove it from heat. This adds to the flavor.
Serve hot.
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