This is one of Mangalore's most loved dishes....served in almost all Mangalorean restaurants and joints.

Ingredients:
Big Prawns - 15 nos cleaned deshelled and deveined.

Marinade:
Lemon juice- 1/2 no
Curds (yogurt - Laban) -2 tbsps
White Pepper powder - 1/2 tsp
Turmeric powder - 1/4tsp
Salt - To taste
Rice flour: 1.5 tsp

For the Spice Paste or Masala:

Red chilli powder - 1.5 heaped tsps
Paprika - 1tsp
Coriander powder- 1 tsp
Cumin powder - ½ tsp
Fenugreek powder - 1/4 tsp
Ginger garlic paste- 1 tsp
Tamarind paste- 1/4 tsp
Tomato paste: 1/2 tsp
Vegetable oil to make paste.

Pure Ghee for frying - 2 heaped tbsp
Curry Leaves- 1 sprig

1. Clean and devein prawns. Dry on kitchen paper to remove excess moisture.
2. In a bowl take all marinade ingredients and mix well. Add the prawns. Let it marinade for at least half an hour- 1 hour.
3. Take all the masala ingredients in a bowl, add a little oil to make a thick paste.
4. Heat ghee in a shallow pan. Take out prawns one by one and place into the heated ghee (shake off excess marinade from the prawns, let it drip back into the bowl, keep aside). Fry the marinated prawns till they turn an opaque white/ pink. Take out onto a plate and keep warm.
5. In the same ghee , fry curry leaves, add the masala paste and fry for about 2 minutes. Add the reserved marinade and the cooked prawns. Mix well, and keep for 2-3 mins on slow fire till he gravy comes to a boil. Check for seasoning . When the masala gets thick, transfer to serving dish, serve hot with lemon wedges.

This recipe currently has 0 comments. Add your own comment in the right hand menu.