Frozen Tiger Prawns - 1 kg
Turmeric - 1/2 tsp
Salt - 1/4 tsp
First wash prawns well, drain and add turmeric and salt, keep aside for 15 mins. After time is up drain the water which might appeared. keep it ready.
Yoghurt - 4 tbsp
Patak's Tandoori paste - 2 tbsp
Ginger and garlic paste - 2 tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Chilli powder - 2 tsp
Black pepper powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Home made Masala powder - 1/2 tsp (follow my kodi kura, minus star anise)
Lemon juice - 1 tbsp
Salt to taste
Red food color - 1/2 tsp (or bit more to give color)
Chilli sauce (louisiana) - 1 tsp
Kasoori Methi - 1 flat tsp
Oil - 2 tbsp (+ extra 2 tbsp for frying)
1) Mix these in a glass bowl, taste for salt and hotness. add prawns, mix well and marinate for 1 hr in refrigerator.
2) Add these to daaka or utensil, cover and cook for 15 mins by rotating now and then on medium heat.
3) Heat a griddle, smear oil all around it. add the cooked prawns along with the juices. and cook away by keep rotating now and then until water dries up. before switching off sprinkle chaat masala on top 2-3 pinch. toss and switch off.
4) Heat a flat deep nonstick pan add 2 tbsp oil, once hot on medium low, add ajinomoto a pinch, add 3 sprigs curry leaves once fried add the cooked prawns and toss for 1-2 mins until nice and shiny. Switch off.
Transfer these to a nice serving platter and Serve.
If you have curry leaves then only proceed with this recipe. When you are doing last step aroma of curry leaves is mind blowing. So do not miss it at any cost.
© 2014 by Rajani Rayudu