Spicy Prawn Roast

 

Ingredients (Serves 2)

From Live to Eat

1. Medum-sized prawns – 16 – 20

2. Pepper powder – 1 tsp

Chilly powder – 1/2 tsp

Salt – To taste

3. Pearl onions – 20 – 25 or 3/4 – 1 cup sliced

Green chillies – 2-3, finely chopped

Ginger – 1 tbsp, minced

Garlic – 1 tbsp, minced

Curry leaves – 1 sprig

4. Turmeric powder – 1/4 tsp

Chilly powder – 1/4 tsp

Pepper powder – 1/2 tsp

5. Tomato – 2 small, chopped

6. Tamarind paste – 1 tsp or 2 tsp lemon juice

7. Cilantro – 1/2 cup, chopped

8. Salt – To taste

Method

1. Marinate the prawns with the ingredients numbered 2 for at least 30 mts.

2. Heat 1.5 tbsp oil in a pan. Fry prawns for 2-3 mts on each side. Do not overcook the prawns as they will turn rubbery. Drain on to a paper towel. Keep aside.

3.  In the same pan (you can add more oil if required), add minced ginger, garlic, green chillies, curry leaves and sliced pearl onions. Saute until the pearl onions turn light brown. Now add the powders numbered 4.  Saute for a few seconds and add the chopped tomatoes, salt and tamarind paste. When the tomatoes get mashed up, add the fried prawns. Mix well and cook covered at low heat, for 2-3 mts. Add chopped cilantro. Mix well and switch off. Serve with rice or chapatis. Enjoy!!