The prawn was pretty small in size but packed with flavor as my friend rightly pointed out. I got down to making an Andhra style prawn fry. I like prawn and can eat as often as possible without getting tried of it. Usually I cook the prawn in a dry saute style or biryani. Tried a slightly different version of prawn fry this time around and am pleased with the end result.
Main Ingredients:
- prawns
Ingredients
- Prawns - 500 gms, cleaned and de-veined
- Onions - 2, finely sliced
- Garlic, - 3, finely minced
- Ginger green chili paste (1" ginger and 3 green chilies)
- Red chilli pwd - 1 1/2 tsps (adjust)
- Turmeric pwd - 1/4 tsp
- Coriander pwd - 1 tsp
- Saunf pwd - 1/2 tsp
- Kasuri methi - 1/2 tsp (optional)
- Coconut - 2 tbsp (grated)
- Garam masala pwd (3 cloves, 1" cinnamon stick, 1 elaichi)
- Lemon juice OR curd/yogurt - 1 tbsp
- Salt to taste
- Curry leaves - 15-20
- Cooking oil - 1 1//2 tbsps
Method
- Marinate the prawns in ginger green chili paste, 3/4 tsp chilli pwd, turmeric pwd, lemon juice and salt for 10 mts.
- Add 1/4 cup of water to the marinated prawns and bring to a boil, reduce to medium flame cook for 6-8 mts. Turn off heat and drain the excess water, if any.
- Heat oil in a pan, add the finely minced garlic and saute for half a mt. Add sliced onions, kasuri methi and curry leaves and saute till the onions turn a light caramlized brown, approx 7-8 mts.
- Add the cooked prawns,1/4 tsp chili pwd, saunf pwd, coriander pwd and garam masala pwd and stir fry for 3 mts. Add the grated coconut and saute for 3 mts. Adjust salt and turn off heat. Serve hot as a starter or as a stir fry with rice.
Tips
- You can omit coconut if you do not have it on hand.
- Kasuri Methi or dried fenugreek leaves can be substituted with pudina leaves (5-6 leaves). If you do not have pudina, omit it and follow rest of the recipe.
