| 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.
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