3 November, 2015
Hot Pepper Prawns Dry
Preration time – 10 mins
Cook time – 15 mins
Recipe type – starter, side dish
Cuisine – south indian
Serve – 2-3
Prawn – 400 g (after cleaning) before cleaning 750 g
Ginger – 1 inch
Garlic – 5-6
Green chilli – 2 -3
pepper/kalimirch – 2 tsp or 1 ½ tsp
Onion -1 medium (chopped)
Tomato – 1 or 2 (chopped)
Red chilli pwdr – ¼ tsp
Turmeric pwdr – ½ tsp
Coriander pwdr – 2 tsp
Garam masala – ¼ tsp
Curry leaves – 8 – 10
Salt – as per taste
Oil – 2 tbsp
In a small blender take garlic, ginger, green chilli and pepper, blend them by adding 1 tbsp of water. Make paste. Keep this paste aside.
Heat oil in a pan or kadai, add chopped onion and curry leaves and fry till onion is translucent.
Now add blended paste to the kadai, stir and fry for a minute.
Add red chilli, turmeric,dry coriander powder and garam masala. Fry for a minute.
Add chopped tomato and salt, mix well. Cook over medium flame till tomato gets mushy.
When tomato gets mushy add Prawns, stir well. After that cover with the lid and cook Prawns at low flame for 5 to 7 mins. (prawns take only 5 to 7 mins to cook).
After 5 to 7 mins when you open the lid Prawns will be little watery. Now keep the flame high to make the Prawns semi dry. It will take a minute or two minutes.
Dry pepper Prawn is ready to eat.
Blend ginger, garlic, green chilli and black pepper
In oil add onion and curry leaves
Add blended paste
Add red chilli, turmeric, dry coriander pwdr and garam masala
Add chopped tomatoes and salt, cook till mushy
Add prawns, mix well
Cover with the lid and cook for 5 to 7 mins
After 5 mins, keep the heat on high, cook till prawns become semi dry
hot pepper Prawns dry is ready