Pepper Curry Leaves Prawn Fry

INGREDIENTS

prawn - 1/2 kg
curry leaves - a handful
pepper - 2 tablespoons
jeera - 1 tablespoon
coriander - 2 tablespoons
chilly flakes - 3
ginger garlic paste - 1 teaspoon
salt - as per taste
oil - for deep fry
corn flour - 2 tablespoons


METHOD

In a kadai without oil fry pepper, jeera, coriander, chilly flakes, curry leaves and grind it to a coarse powder.

Clean the prawn and mix it with the masala powder. Add ginger garlic paste, salt, corn flour and mix it well. No need to add water. keep it for one hour and deep fry till it is in golden brown. Ready to eat with sambar rice and curd rice.

Note: If u want u can add 1 teaspoon ghee.

Chilly Prawn Masala

INGREDIENTS

prawn - 1/2 kg
onion - 2 (medium size)
tomato - 1 (medium size)
chilly powder - 11/2 teaspoon
coriander powder - 11/2 teaspoon
fennel seeds - 1/2 teaspoon
oil - 2 tablespoon
salt - to taste

METHOD

Clean the prawn and keep it aside. Cut onion and tomato into small slices. Heat a kadai and pour some oil. When it is hot add onion and fry till it is light brown. Add tomato and fry for a while. When onion and tomato mixed together add chill powder and coriander powder and fry for 2 minutes. Add prawn and salt and mixed together. Reduce the flame and close with a lid. Dont add water. For every 2 minutes open the lid and stir it. When it is cooked add fennel seeds. Remove from the stove. Ready to eat.

Note: To fry onion and tomato quickly add some salt.