I love spicy food. I have seen that Indians would go to any restaurant and try to get them to make the menu items they offer spicier. I am one of them who always would love to go for 5 Stars (*****). One of the things I was told by my Indian friends when I had a baby was that, never give the baby non-spicy stuff or reduce the spice just for the kid. I know a lot of them have to keep aside food for their little ones before they add the chillies. I didn't want to do that extra step, so I followed their instruction and fed my son with the same spice level as ours. It has worked great so far for us!
This recipe is a real spicy 5 star one! If you cannot take that much spice, reduce the amount of chilli powder to suit your taste buds.
Oil - 2-3 tbsp
Curry Leaves - 1 twig
Onion - 1 big (Chopped)
Ginger-Garlic Paste - 2 tbsp
Chilly Powder (normal) - 2 tsp
Kashmiri Chilly Powder - 1 tbsp
Turmeric Powder - 1/2 tsp
Garam Masala - 1/2 tbsp
Prawns - 1/2 lbs (Used Cooked Tail Off Big Kirkland Signature Prawns)
Lemon Juice - 1 tbsp
Water - 1 cup
Coconut Oil - 1/2 tbsp
Salt - to taste
1. Marinate the prawns with Salt, chilly powder (normal) and lemon juice. Keep aside for 15-30 minutes.
2. Heat cooking oil in a pan and splutter half of the curry leaves.
3. Add onions and saute it till they start turning brown.
4. Add ginger-garlic paste and saute till the raw smell is gone.
5. Add Turmeric, Kashmiri Chilly Powder and Garam Masala and saute well for 1-2 minutes.
6. Add the marinated prawns to this and make sure the prawns are completely covered with the masalas.
7. Add a cup of water to the prawns and let it boil. At this stage you could stop, if you need a gravy dish than a dry one.
8. In a medium heat keep sauting the prawns, until the water starts to reduce.
9. Add the coconut oil and keep sauting until it reaches the consistency you need and darker color.
10. Add the remaining Curry leaves and serve.
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