Wednesday, July 01, 2015

Pan Fried Prawns - Curry leaves flavored Recipe | Curry leaves Prawns Fry

Hello All! I am back, Yes I am alive. To be honest, I did not feel like writing even though this is one of the things that I love the most. Just thinking about the things that I need to get accomplished both at work and at home, made me drop out and feel exhausted. There is a lot going on in my life and I do not want to bore you with that, but things are very busy.

Last week, we travelled to Paris from India for Jany's official trip. And, this is the reason for my comeback. I took a break from work for this two months and spending time with my adorable daughter. After lunch, I made Happy sleep and here I am with this post from my drafts.

I got this recipe from Supreme Seafood page and we all loved this flavorful prawn fry. Here, we go for the recipe:               
Prawns - 300 grams(Cleaned & Deveined) 
Lemon - 1/2 
Coconut Oil - 2 to 3 tbsp
To Grind: 
Curry leaves - 1/2 cup 
Ginger garlic paste - 1 tsp 
Black Pepper Powder - 1 tsp(freshly ground) 
Turmeric powder - 1/4 tsp 
Green Chilli - 1 
Fennel Seeds - 1 tsp(Sombu) 
Salt - as required
1. Clean, devein the prawns and pat dry. To prepare the marinade, grind the ingredients under 'To Grind' to a smooth paste. Marinate the prawns in this spice blend and squeeze half lemon into it. Allow it to rest for 1 to 1.5 hours. 
2. Heat oil in a flat pan and fry the marinated prawn till done, approximately 2 to 3 mins ob either sides. Don't fry till it turns harder, just remove when it is soft. Drain it in tissue paper.
Serve it hot with a lemon wedge by its side. Fry 2 springs of curry leaves in the same oil and garnish it before serving.
Points to remember:
  • Ginger garlic paste can be replaced with 4 garlic cloves and half inch ginger root.
  • If you don't prefer coconut oil, replace it with sunflower oil.
Warm Regards,
Happy's Cook - Divya

1 comment :

Month's Popular Posts