Karuvepillai Eara Varuval | Prawns Fry

Never realized that making one post in this space would be such an effort! I had been trying and trying to write one post but time was never right to do that. Amma made this prawn fry last week. Athamma is still in sil's house and when Hubby dear went to visit them, she sent back a huge clipping collection that she had made for a few months.

Since it was from a Telugu Magazine, I sent the pack to Amma for making this dish. The dish is an interesting blend of Curry leaves, Ajwain and Cumin seeds. The masala coats the prawns and it was an interesting starter. Even with all that masala coating the prawns, Kids enjoyed it, so it was only natural I clicked it to share.

We have been studying for the kid's exam that's coming up this week. Since this is the first time we got ourselves involved in teaching them, it's been a hectic time through the weeks, to get them prepared. The amount of portions they have to cover is so much that the head literally spins. Anyway, we are hoping they will do well.

With the month-long marathon going on in Spice your Life! I am still trying to keep pace with both the spaces.

Ingredients Needed:

Prawns - 1/2 KgFor the Masala

Red chili powder - 1 tsp
Coconut, grated - 1 tsp
Roasted Curry leaves - 2 tsp
Besan / Kadalai Maavu - 3 tsp
Rice flour - 2 tsp
Salt to taste
Oil for shallow fry - 2 - 4 tbsp

Fried Masala:

Ajwain - 1/2 tsp
Cumin seeds - 1 tsp
Hing a pinch

Fried Curry leaves for garnish.

How to make Prawn Fry

Wash the curry leaves and dry them. After the leaves are dried, saute in hot kadai till it turns crispy. Then powder it finely.

Dry roast the ajwain and cumin seeds. Then after cooling, powder it finely. Add hing to this powder.

Wash and clean the prawns. Drain it in a colander.

Then mix in all the masala to the prawns and make sure it gets coated well. Rest it aside for 10 mins.

Then heat oil in a kadai. Gently drop in the coated prawns and fry.

When the prawns are fried, sprinkle the powder on it and mix well.

Add fried curry leaves to the final dish.