Ingredients
Prawns (shells removed and cleaned )- 300 gm
Chilli powder -1 teaspoon
Turmeric powder – 1/2 teaspoon
Pepper powder – 1 teaspoon
lemon juice – 1 teaspoon
Onion – 1 chopped
Tomato – 1 chopped
Garlic – 1 tablespoon ( julienned )
Ginger – 1 tablespoon ( Julienned )
Green chilli – 2 ( slit lengthwise )
Coriander powder – 1 teaspoon
Cumin powder – 1/2 teaspoon
Pepper powder – 1 teaspoon
Roasted fennel seeds powder – 1/2 teaspoon
Garam masala – 1/2 teaspoon
fennel seeds – 1/2 teaspoon
Oil -required
Curry leaves
Salt
Method:
Marinate the shrimps/prawns with chilli powder, pepper powder, turmeric, salt and lemon drops. Set aside for 20 to 30 minutes.
Heat oil in a pan. Add fennel seeds and curry leaves. After the aroma comes out, add in chopped ginger, garlic and slit chillies and cook till the raw smell fades away.
Now add chopped onions and fry till golden brown. If you give ample time for the onions to get fried and change color to golden brown , the final roast will get a rich and awesome color.
Then add chopped tomatoes and saute till the juices ooze out. add all the masala powders. Saute it well.
Its time to add the rest of the masala powders now, ie., coriander powder, cumin powder, fennel seeds powder and garam masala . Saute it well, but don’t roast the masala powders too much. Mix the powders with the rest of the ingredients in the pan for a minute or two and add in the marinated shrimps/prwans.
Check for salt and add more if required. Take care not to add too much salt as shrimp absorb salt quickly and you may not be able to get it’s original taste.
Roast the shrimps in the mixture for 5 to 6 minutes. At this stage, add 1/4 cup of water. Add upto 1/2 cup of water in step by step increments if you want this dish to be a semi gravy. I have prepared a dry roast as shown in the image above.
Saute in medium flame until the oil separates and masala thickens. Remove from fire, garnish with chopped curry leaves and get ready to relish it! 🙂
Tips:
During the cooking process, check add oil, if required.
If you like the taste of coconut oil, you may add a teaspoon or two of the same, before removing from stove.
