Prawns Ularthiyathu
Slow-roasted in coconut oil with a generous hand of spices, this prawn fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.
Ingredientsfor 4 servings
- 1/2 kg Prawns
- 2 nos Onion — chopped
- 8-10 Cloves Garlic — crushed
- 1 tbsp Kashmiri chilly powder
- 1/2 tsp Chilly — crushed
- 1/2 tsp Turmeric powder
- 2-3 Strings Curry leaves
- 5 tbsp Coconut oil
- Salt, to taste
Preparation
Step 1
Remove head, skin and tail of prawns and wash it in salt water and vinegar thoroughly.
Step 2
Set a pan on the stove, add coconut oil and cook onion and garlic until it turns into a light brown colour.
Step 3
Add crushed chilly and curry leaves. cook for 1 minute. 4)Now add kashmiri chilly powder and turmeric powder. cook for another 1 min.
Step 4
Add prawns into this masala mixture and cook in low heat until the prawns get little dry fried.
Step 5
Delicious prawns ularthiyathu is ready to serve.
Tip
The final handful of curry leaves should go in right at the end, off the heat — they should crackle and crisp in the residual heat.
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