Karuvepilai Yera (Deep-Fried Prawns)

by Kathleen Morrison

Servings:

INGREDIENTS

1 kg. prawns
10 grams ginger-garlic paste
10 grams chili powder
Lime juice
Turmeric powder
Salt, to taste
Oil, for deep-frying

Curry powder:
50 grams dry curry leaves
5 grams urad dal
10 grams chana dal
10 grams toor dal
3 grams jeera
A pinch of asfoetida
Five whole red chilies

INSTRUCTIONS

De-vein prawns, retaining tails. Clean, wash and drain the prawns. Marinate them in ginger-garlic paste, chili powder, lime juice, salt and turmeric powder. Set aside for at least an hour.

Broil the ingredients for the powder and grind coarsely. Coat the prawns in the powder and deep-fry in oil. Serve hot, garnished with a lime wedge, onion rings and fried curry leaves.

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Tagged: indian, shrimpcurry add tags

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