Masala Prawn Fry

These prawns are specially made in the coastal areas of karnataka and goa made with red kashmiri chili and garlic paste ,curry leaves and fried in coconut oil which gives it an delicious aroma.

Ingredients

• 300 grams approx 12 to 13 large prawns, cleaned & deveined

• 10 curry leaves (5 extra for serving)

• 1 ball (gooseberry size tamarind or 2-3 teaspoons of thick tamarind paste)

• salt to taste

• 2-3 tablespoons coconut oil for shallow frying

For Chilli paste:

• 6-7 Dried red chilies

• 3 garlic cloves

• salt to taste

Instructions

1. Grind all the chili paste ingredients with a little water and make a fine paste.

2. Wash the devein prawns squeeze and remove excess water.

3. .Soak the ball of tamarind in 2-3 tablespoons of water for 7-10 minutes and extract a thick plup.

4. Take a bowl add in the chili paste, tamarind plup, curry leaves, salt to taste, and prawns, mix well and marinate it for half an hour.

5. Heat coconut oil in a kadhai and cook the marinated prawns for a minute and cover them with a lid. Let it cook for 5 minutes and then remove the lid prawns will release its water, now cook with an open lid for 2 more minutes till the water is completely gone.

6. Remove from the heat, garnish withsome curry leaves.

7. Serve hot with rice.

NOTE:

• Ensure the chili paste is thick else the results won't be good.

• If you don't get coconut oil, you can use vegetable oil also. But coconut oil gives the best results.

• Any left over paste can be stored in the fridge for future use.

• You can make this chili paste in large quantity (for half kg of chili you will be needing a whole compound of garlic) and store in fridge.