Prawns are slightly tricky to prepare, for the fact that they are so tender and cook quickly. Undercooked prawns are not accceptable at the dining table, while overcooked prawns can become rubbery and hard. This dish enables you to prepare prawns that are sharply spiced, slightly sweetened, and done to perfection.
300 grams de-shelled, deveined prawns
3 long red chilies
3 tbsp. vinegar
1 medium-sized tomato, chopped
1 small onion, chopped
4-6 cloves garlic
A few juliennes of ginger
1 tsp coriander powder
1 tsp meat masala powder
1 tsp lime juice
Salt to taste
3 tbsp. oil
Soak about 3 red chillies in 3 tbsp of vinegar for half an hour. Grind to paste the tomato, onion, garlic, ginger, soaked red chillies, coriander powder, meat masala, salt, and lime juice. Marinate the prawns in this paste for half an hour.
Heat oil in a non-stick pan. Add the prawns and fry for about ten minute. You’ll notice that the prawns are no longer pink – that’s your hint. Add the remaining marinade to the oil. Fry on high flame for exactly 2 minutes. Your dish is done.
Serve.