Prawns Fry

Today being a Sunday, I thought of publishing this recipe, Prawns fry, a perfect side for any type of rice. The prawns are cooked in a variety of spices, giving it a tasty South Indian flavor. The coconut milk also adds to the taste of this dish. When compared to all non-vegetarian foods, sea food is considered the best, owing to its health benefits. Prawns are particularly light and easy to digest, are rich in omega-3 fatty acids and have high protein content.

This recipe was shared by my school friend, Narmada, who is now married and settled in Cumbam. She had posted this recipe in our kitchen galata group, which is a WhatsApp group created exclusively to share recipes and comprises of most of my school friends. Though we started the group with a lot of enthusiasm, it currently is on silent mode. I have made this dish using coconut oil, as recommended by Narmada, though you can use any cooking oil of your choice. Make your Sunday lunch more interesting with this Prawns fry. 

Prep time: 20 mins|Cooking time: 10 mins

Course: sides| Cuisine: South Indian

Ingredients:

Prawns- 500 gms                                                                                       

Onion -2( medium sized , finely cut)

Tomatoes-2( medium sized, finely cut)

Ginger garlic paste- 1 tblsp

Turmeric powder- ¼ tsp

Chilly powder- 1 tsp

Coriander powder- 1 tsp

Pepper powder- 1 tsp

Cumin powder- 1tsp

Salt- as needed.

Coconut milk- 2 tblsp

Coconut oil- 2 tblsp

Curry leaves- a handful

Method:

1.     Clean and devein the prawns.

2.     Heat coconut oil in a kadai and add curry leaves and onions. Fry well until it turns golden brown in colour.

3.     Add ginger garlic paste and mix well. Fry for 3 to 4 min so that the raw smell leaves.

4.     Add chilly powder, coriander powder, turmeric powder,pepper powder and cumin powder. Mix everything well.

5.     Add tomatoes and salt. Mash well and sprinkle some water. Fry it until the masala becomes a fine paste.

6.     When oil separates add the cleaned prawns. Cook it for 8 to 10 min. Once the prawns turns pink in colour you can be sure that it is cooked.

7.     Add the coconut milk and give a stir. Switch off flame after 2 to 3 min.

Notes:

·       Make sure to devein the prawns before cooking. If it is very small prawns, may be you can avoid the deveining process. But for medium sized or jumbo prawn,s it is better to devein so that it doesn’t affect the taste of the dish.

·       Cooking time of prawns depends on the size of the prawns. If it is small, 8 to 10 min of cooking time will do. For medium and large ones, 10 to 12 min and 12 to 14 min respectively.

·       Adding coconut milk will reduce the spice level of the dish. If you prefer it to be spicy, increase the quantity of chilly powder and pepper powder accordingly.

Step by step pictures:

heat coconut oil in a kadai.
 add curry leaves and onion
and fry till onion turns
golden brown in colour

add ginger garlic paste and
fry till raw smell leaves.

add chilly powder, coriander powder,
 pepper powder and cumin powder.

mix everything well.

add tomatoes and mash it well.

sprinkle some water and fry until
the masala becomes fine paste.

when oil separates, add the prawns
and stir  everything well so that the masala coats
on the prawns. cook for 8 to 10 mins
 or until prawns is cooked well.

add coconut milk and stir well.

switch off flame  after 2 mins.