PRAWN FRY

The first recipe is a typical tamilnadu recipe. The next one is a slight different recipe using ajinomoto as a seasoning. I always use Bangalore tomatoes –big ripe tomatoes in my cookery as they give more taste than the other types of tomatoes.

PRAWN FRY-2

Ingredients:

Prawns [cleaned]- 500 gms
Salt to taste
Oil- 5 tbsp
Curry leaves- a handful
Mashed tomato- half cup
Turmeric powder- half tsp

Grind the following ingredients to a find paste:

Fennel seeds- 2 tsp
Small onions-5
Cinnamon- 1 piece
Red chillies-10
Garlic flakes [small]- 15
Shredded ginger- 1 tbsp
Shredded coconut- 1 tbsp

Procedure:

Wash the prawns and coat them with the ground paste well with enough salt. Keep it covered in the fridge for 30 minutes. Heat a pan and pour the oil. Add the curry leaves and then the tomatoes with the turmeric powder. Fry well until the tomato becomes a paste and the oil floats on the surface. Add the prawn with the paste and fry them on medium fire until they are cooked and roasted.

PRAWN FRY-3:

Ingredients:

Prawns [cleaned]- 500 gms
Salt to taste
Oil- 5 tbsp
Turmeric powder- half sp
Ajinomoto- half sp
garam masala powder- 1 tsp
Chopped coriander leaves- half cup

Grind the following ingredients to a fine paste:

Garlic and ginger paste- 2 tsp
Red chillies- 10
Lime juice- 1 tbsp
Onion [sliced] – half cup
Chopped tomato- 1 ½ cup

Procedure:

Wash the prawns and coat the ground paste well with enough salt. Keep it covered in the fridge for 30 minutes. Pour the oil in a pan and heat it. Add the sliced onion and fry them to a brown colour. Add the tomatoes with the turmeric powder and fry until they are mashed and thickened. Add the prawns with the chopped coriander and fry them until they are well cooked. Then sprinkle the ajinomoto and cook for a few seconds. Then sprinkle the garam masala and cook for another five minutes.

Note:

When grinding the red chillies, break the chillies into two, remove the seeds and soak them in a little hot water for half an hour before grinding them. Red chillies can be added more or less according to one’s taste.