Ingredients:
• 1 kg – Prawns
• 6-7 Dry Red Chillies
• 1 teaspoon – Ginger Garlic Paste
• 7-10 Curry Leaves
• 1 teaspoon – Salt
• 2 teaspoon – Tamarind Juice
• 1 teaspoon – Cumin Seeds
• Coconut Oil for Frying
Method:
• Wash and devein the prawns and set aside.
• In a bowl, soak the red chillies in hot water for 20 minutes.
• Drain the water and transfer the chillies into a grinder along with ginger garlic paste, curry leaves, tamarind juice, salt and cumin seeds. Grind it into a thick paste. Add water if necessary.
• Marinate the prawns with this masala and set it aside. Let it marinate for about an hour in the refrigerator.
• Heat a pan with coconut oil and shallow fry the prawns until they’re well cooked. Keep in mind not to overcook them as this results in the prawns being chewy and rubbery.
• Add some more coconut oil if necessary and then add 10-12 curry leaves and sauté it together with the cooked prawns. This will give the prawns a nice flavour. Serve warm with rice and curry.
