PRAWN KHARA MASALA

This is a recipe that has the flavor of some dry roasted and grounded Indian spices. Here, I have used 'tiger prawns' but it can be made with any kind of prawns. Though the taste would vary with the size of the prawns. This needs very less ingredients as well as time to cook. Let's check out the recipe.

INGREDIENTS

Tiger Prawns-5-6 (De-veined and washed)

Chopped onion-1 medium

Finely chopped Ginger garlic- 1tsp

Sliced tomato-1

Coriander powder-1 tsp

Green chilli-1

Kasuri meethi (Dried fenugreek leaf)-1 tbsp

Coriander leaf-1/2 bunch

Dry roasted and grounded spice powder-(cinnamon, cloves, cardamon, peppercorn, coriander seeds, fennel seeds, cumin seeds, dry red chilli)
Mustard oil/ Refined oil

METHOD

Wash the prawns properly and smear salt and turmeric. In a wok, take mustard oil and fry the prawns and keep aside. Prawns should not be over-fried because then it becomes rubbery. In the same oil in which prawns have been fried, add chopped ginger garlic followed by sliced onion. Fry well. Then put green chilli, chopped tomato, kasuri meethi and coriander powder. Add little water also to avoid the spices from been burnt. Add the dry roasted masala also. Now add the fried prawns. Mix well. Add little water for gravy.