| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
India acces, Non veg |
1 |
Servings |
INGREDIENTS
| 1 |
kg |
Prawns |
| 10 |
g |
Ginger-garlic paste |
| 10 |
g |
Chilli powder |
|
|
Lime Juice |
|
|
Turmeric powder |
|
|
Salt to taste |
|
|
Oil to deep fry. |
|
|
For the curry powder |
| 50 |
g |
Dry curry leaves |
| 5 |
g |
Urad dal |
| 10 |
g |
Channa dal |
| 10 |
g |
Toor dal |
| 3 |
g |
Jeera |
|
|
A pinch of asfoetida |
|
|
Five whole red chillies |
INSTRUCTIONS
De-vein, retain tail, clean, wash and drain the prawns. Marinate the
prawns in ginger-garlic paste, chilli powder, lime juice, salt and
turmeric powder. Keep aside for at least an hour. Broil the
ingredients for the powder and grind coarsely. Coat the prawns in the
powder and deep fry in oil. Serve hot garnished with a lime wedge,
onion rings and fried curry leaves. Converted by MC_Buster. Converted
by MM_Buster v2.0l.
A Message from our Provider:
“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”