1/2 kg shelled, remove head, tail and de-vein, washed fresh prawns
2 big onions, finely sliced
1 tsp red chilli pwd (adjust)
big pinch turmeric pwd
salt to taste
15-20 fresh curry leaves
1/2 tbsp oil
Make a paste:
4-5 garlic flakes
1 tbsp coriander seeds
2-3 cloves (lavanga)
1″ cinnamon (dalchini)
1/2 tbsp khus-khus (poppy seeds) -soak in warm water for 10 mts
2″ fresh coconut piece
Marinate the prawns in salt, turmeric pwd and chilli pwd for half an hour.
Make a paste of the all the ingredients mentioned in ‘make a paste’, adding 1-2 tbsps of water.
Boil the marinated prawns till they are almost done, approx 4-5 mts (for small to medium sized prawns and for larger prawns, boil for 7-8 mts)
Heat oil in a cooking vessel, add the onions and curry leaves and saute till the onions turn transparent.
Add the paste and combine well and cook on medium heat for 4-5 mts, stirring constantly as you will find that the mixture sticks to the vessel.
Add the boiled prawns with any left over water, if any. Cook on low heat till the prawns cook in the curried paste, approx 8-10 mts. There should be no water content and stir fry till the curry coats the prawns and appears like a stir fry dish.