Prawns Spicy Masala / Shrimp Masala

Prawns Spicy Masala / Shrimp Masala

Frying the Prawns :

**************

 

Method :

*******

1. Clean the prawns and wash it well.


2. Take a non-stick fry pan and marinate the prawns with lemon juice,salt for half an hour in it.


3. Prepare a coating mixture with fish fry masala,ginger garlic paste little salt.


4. Coat the paste evenly on the prawns and keep it for another 15 mints.

5. Now add 2 tspn of coconut oil to the prawns and fry it.  

Preparation of Base :

****************

Method :

*******

1. Heat a non-stick pan with little oil and saute with mustard seeds,urud dhal and curry leaves.

2. Add small onions and saute well.

3. Add chopped tomato. little salt and saute well.

1. Then add capsicum and saute till the raw smell goes off.

2. Add fried prawns saute  till golden brown.

Garnish with coriander leaves and serve hot.

Prawns spicy masala  is ready

Prawns Spicy Masala / Shrimp Masala

 

Ingredients :

***********

Tiger prawns -300 gm

Small onion - 1/4 cup

Tomato -1 big size

Capsicum - 1 small size

Mustard seeds -1/4 tspn

Urud dhal - 1/4 tspn

Fish fry masala - 2 tspn

Lemon -1

Salt to taste

Ginger garlic paste - 1 tspn

Coconut oil needed

Coriander leaves - for garnish

Curry leaves needed

Frying the Prawns :

**************

 

Method :

*******

1. Clean the prawns and wash it well.


2. Take a non-stick fry pan and marinate the prawns with lemon juice,salt for half an hour in it.


3. Prepare a coating mixture with fish fry masala,ginger garlic paste little salt.


4. Coat the paste evenly on the prawns and keep it for another 15 mints.


5. Now add 2 tspn of coconut oil to the prawns and fry it.  

 

Preparation of Base :

****************

Method :

*******

1. Heat a non-stick pan with little oil and saute with mustard seeds,urud dhal and curry leaves.


2. Add small onions and saute well.


3. Add chopped tomato, little salt and saute well.


4. Then add capsicum and saute till the raw smell goes off.


5. Add fried prawns saute  till golden brown.


6. Garnish with coriander leaves and serve hot.