1 cup (200 g) 7 oz Prawns, shelled, deveined
3/4 tsp Kashmiri chilli powder
1/4 tsp Turmeric (haldi) powder
1/4 tsp Cumin (jeera) powder
1/4 tsp (2 cloves) Garlic (lasan), minced
1/4 tsp (1/4 inch) piece Ginger (adrak), minced
Salt to taste
1 1/2 tsp (7 ml) Vinegar (sirka)
4 - 5 tbsp (60 - 75 ml) 2 - 2 1/2 fl oz Vegetable oil
3/4 tsp Kashmiri chilli powder
1/4 tsp Turmeric (haldi) powder
1/4 tsp Cumin (jeera) powder
1/4 tsp (2 cloves) Garlic (lasan), minced
1/4 tsp (1/4 inch) piece Ginger (adrak), minced
Salt to taste
1 1/2 tsp (7 ml) Vinegar (sirka)
4 - 5 tbsp (60 - 75 ml) 2 - 2 1/2 fl oz Vegetable oil
method
1. Mix the prawns with the rest of the ingredients except the oil, and leave to marinate for at least 30 minutes.
2. Heat the oil in a frying pan; shallow fry the prawns, a few at a time, till golden. Remove with a slotted spoon and drain the excess oil on paper towels.
3. Serve hot with wedges of lemon.
Variation: For a spicier version, marinate the prawns in 3 - 4 tsp recheio spice paste
2. Heat the oil in a frying pan; shallow fry the prawns, a few at a time, till golden. Remove with a slotted spoon and drain the excess oil on paper towels.
3. Serve hot with wedges of lemon.
Variation: For a spicier version, marinate the prawns in 3 - 4 tsp recheio spice paste
serving amount
serves: 4
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