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Masala Chingudi (Prawns)

Ingredients
  • Fresh Prawns - Medium Sized - 500 grams
  • Garlic - 10 cloves
  • Onion - 4 medium sized - cut to 4 pieces
  • Ginger - 1/2 inch cut to small pieces
  • Red Chillies - 4 (Vary according to your taste)
  • Tomatoes - 2 medium sized - Cut to 4 pieces
  • Lemon Juice of 1 lemon
  • Turmeric Powder - 2 small spoons
  • Mustard Oil
  • Salt as per taste
Preparation
  • De-shell and de-vein the prawns. Make sure to leave the tails on. Clean these properly.
  • Mix the prawns with the lemon juice, little turmeric powder and salt. Keep aside for 30 minutes.
  • In a kadhai/wok, heat the mustard oil and bring to the smoking point.
  • Add the prawns and fry them, till they turn pinkish red in colour. Make sure that the tails do not get detached. Take out the prawns and keep aside.
  • In the same kadhai/wok, add some more mustard oil and heat it. Add the garlic, onion, ginger and red chillies and fry them properly.
  • Add some salt and turmeric powder to the mixture and fry them properly. If you want you can add a little amount of coriander powder and cumin powder. But these should be freshly prepared.
  • After you get the smell of garlic and ginger, add the tomatoes to it and fry them for some more time.
  • Take out the entire thing and leave to cool.
  • Make a paste out of these fried ingredients. (You can also add some mint and coriander leaves while making the paste)
  • In the kadhai, add the paste along with a little water and bring to a slight boil.
  • Add the fried prawns to this and mix properly. Keep on low flame for sometime so that the masala goes inside the prawns.
  • Now take out the delicious masala prawns and enjoy with hot white rice. 

If you like potatoes in the prawns, cut some potatoes into small pieces and add to the masala paste while boiling.

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