Ingredients
The following ingredients have 6 Servings
- 500 gms prawns (shelled and de-veined)
- 2 tbsp oil
- 1 sprig of curry leaves
- 3 tsp ginger garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tbsp black pepper corns
- 1/4 tsp fennel seeds / sombu /saunf
- 1 tsp red chili powder
- 1/4 tsp garam masala
- 1/2 tsp turmeric powder
- salt to taste
Instruction
- Clean the prawn thoroughly and cook them along with turmeric in a pan. The prawns will give out water on it's own. Cook till all the water is dried up from the prawns. Once the water is dried up, switch off the flame.
- Lightly dry roast the cumin seeds, coriander seeds, black pepper corns, fennel seeds and make it to a fine powder in a dry grinder.
- Heat oil in a non stick pan and add the curry leaves.
- Now add the ginger garlic paste and fry on low heat till the raw smell vanishes.
- Throw in the prawns and fry for another couple of minutes. Do not over fry as the prawns will become hard if you overcook it.
- Toss in the ground spice powder, red chili powder, garam masala powder, salt and mix in well.
- If necessary add in some water to prevent the masala from getting burnt.
- When the raw smell from the masala has gone, switch off the flame and serve hot.
