Serves: 2 | Preparation time: 20 minutes | Cooking time: 10 minutes

Prawns: 10 large
Garlic paste: 2 tsps
Turmeric powder: 1/2 tsp
Salt : to taste
Lemon juice: 2 tbsps
Curry leaves: 1 sprig
Coarse Black pepper powder: 1/2 tsp or to taste
Fennel seeds/ Saunf crushed: 1/2 tsp ( crush in a mortar till almost fine)
Butter/ Olive oil : 2-3 tbps.

1. In a bowl take turmeric powder add 2 tbps of lemon juice and salt to taste.
2. To the marinade add the cleaned and deveined prawns. Let it marinade for at least 20 minutes.
3. In a large non stick pan melt butter. Once the butter starts bubbling add the curry leaves fry till the leaves changes colour (1 minute), add the garlic paste and stir fry on a low flame for 3-4 minutes. Turn up the heat to a high flame add the marinaded prawns one by one to the pan without the marinading juices, lay the prawns flat without crowding the pan. As soon as the prawns starts changing colour to pink on one side flip the prawns over to the other side to fry. Frying the prawns shouldnt take more than 3-4 minutes in total. Once both sides of the prawns have turned pink sprinkle over the black pepper and crushed fennel or saunf powder. Add a dash of lemon juice if desired, toss well. Stir fry another 30 seconds then take the pan off the heat.

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