Author Notes
Prawn fry, this version is simple yet tasty. This is not a stir fry. Its kind of thokku consistency dish goes well with biryani, side dish for rice, even its good for the accompaniment of rasam,sambar and curd rice. —Ranjani
Ingredients
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Prawns – ½ kg
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Shallot /Pearl onions ( Chinna vengayam) – 1/3 cup or 10 nos ( finely chopped)
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Garlic – 3tbsp ( finely crushed)
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Tomatoes – 2 small ones or 1 big tomato( finely chopped)
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Red chili powder – 1 tsp
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Garam Masala – 1 tsp
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Cumin powder – ½ tsp
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Coriander powder – 1 tbsp
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Salt – as needed
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Coriander leaves – to garnish
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Oil – 2tbsp
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Curry leaves - 1 spring
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Fennel seeds( saunf / sombu) – 1 tsp( finely crushed)
Directions
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1. Wash prawns, remove the shells, again wash for two to three times to remove sands if any, completely drain the water and keep aside.
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2. Heat a kadai, add oil, once it get heated, add finely crushed fennel seeds. Fine aroma will come from the seeds, now add curry leaves and shallots (Vengayam), sauté for a minute till the onion turns translucent.
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3. Add crushed garlic to it, stir till the raw smell of garlic goes off.
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4. Then add chopped tomatoes and sprinkle the salt over it.
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5. Cook in medium flame till the tomatoes turn mushy. Now add the spice powders, Red chili powder, coriander powder, cumin powder and Garam masala powder.
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6. Mix well all the spices to blend well with the masala. Make sure to cook in medium or low flame to avoid burning and sticking at the bottom.
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7. Add Washed prawns to this mixture and stir well without adding water. Keep the flame medium and stir occasionally to cook the prawns equally on all sides.
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8. Prawns leave some water so need to add water. Keep stirring and add some oil to cook well.
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9. Cook covered with a lid for 3 to 4 mins. Then again add little oil and toss well.
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10. Add chopped coriander leaves, mix well and turn off the flame.
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