|
Ingredients
|
Quantity
|
|
Prawns
|
1 kg
|
|
Ginger-garlic paste
|
10gms
|
|
Chilli powder
|
10gms
|
|
Lime juice
|
|
|
Turmeric powder
|
|
|
Salt
|
to taste
|
|
Oil
|
to deep fry
|
|
For the
curry powder:
|
|
|
Dry curry leaves
|
50gms
|
|
Urad dal
|
5gms
|
|
Channa dal
|
10gms
|
|
Toor dal
|
10gms
|
|
Jeera
|
3gms
|
|
Asafoetida
|
a pinch
|
|
Whole red chillies
|
5
|
De-vein, retain tail, clean, wash and drain the prawns. Marinate
the prawns in ginger-garlic paste, chilli powder, lime juice, salt and turmeric
powder. Keep aside for at least an hour.
