Friday, 16 March 2012




     1)    Shelled and cleaned prawns – 500 gm.
     2)    Coconut oil or any other cooking oil – 1½ tablespoons
     3)    Mustard seeds – ½ teaspoon
     4)    Onions – 300 gm.
     5)    Ginger – 1 inch piece
     6)    Garlic – 1 pod
     7)    Tangy tomatoes – 250 gm.
     8)    Tender curry leaves – 3 sprigs
     9)    Hot green chilies – 2 Nos.
     10)     Hot red chili powder – 2½ teaspoons
     11)     Turmeric powder – ½ teaspoon
     12)     Coriander powder – 1½ teaspoons
     13)     Fenugreek seeds – ¼ teaspoons
     14)     Water – 200 ml.
     15)     Salt – 1½ teaspoons
     16)     Coriander leaves of one plant (optional for garnish)

To Cook:

          Peel the onions, the ginger and the garlic. Chop the onions and the ginger to fine pieces. Cut the tomatoes roughly to big pieces. Slit the green chilies lengthwise on one side. Pull the curry leaves from their sprigs and set aside. If you are using coriander leaves for garnish, chop finely and set aside.

          Set a wide wok on high heat. Pour in the cooking oil and throw in the mustard seeds. As soon as the mustard seeds are about to finish spluttering, tip in the fenugreek seeds. Stir twice and tip in the chopped onions, the ginger, the garlic cloves and the green chilies.

          Sprinkle the salt and stir till the onions turn a golden brown. Now tip in the chili powder, the turmeric powder and the coriander powder. Stir once or twice and pour in the water. Now tip in the prawns and the tomato pieces. Once it comes to a boil, turn down the heat. The prawns will turn opaque and whitish when they are cooked.

          If you wish to have your chili prawn fry with loose gravy, turn off the heat and garnish (optional) with the coriander leaves. If you like to have your dry chili prawn fry, turn up the heat and stir till the excess moisture evaporates. Garnish (optional) and serve hot with a heap of soft parboiled rice or with hot porottas, chappatis, vellappams, thick dosas, pathiris or with freshly baked bread.


          It is better to use smaller prawns for superior taste while making chili prawn fry. Fresh prawns taste far better than frozen ones.

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