Prawn fry

Ingredients:
Prawns – 250 gms

MARINADE:
Turmeric powder – ½ tsp
Chilli powder – 1 tsp
Shallot paste – 1 tbsp
Garlic paste – ½ tsp
Salt to taste
Curry leaves

FRY:
Onions – 1 large, cubed
Tomatoes – 1, cubed
Green chillies – 4/5, slit
Curry leaves
Soy sauce – 1 tsp
Sugar – 1 pinch
Monosodium glutamate – 1 pinch
Oil – 1½ tbsp
Salt – ½ tsp

METHOD:
Mix the ingredients for the marinade, apply it to the prawns and marinate for 2 hours.
Boil the prawns in the marinade until the water content is reduced.

Heat oil in a pan. Fry the boiled prawns for about 5 minutes and remove them from the pan.
In the same oil, add onions and green chillies. When onions turn transparent, add tomatoes and curry leaves.

Add soy sauce, sugar, monosodium glutamate and salt, and mix well. Now add the prawns and sauté well. Take off the stove.

Chemmeen molagooshyam

Ingredients:
Chemmeen (Prawns) – ¼ kg
Tomatoes – 3 large, blanched and pureed
Shallots – 10, pureed
Green chillies – 4
Onions – 1 medium, sliced
Chilli powder – 2 tsp
Turmeric powder – ½ tsp
Salt to taste
Water – 2 cups (or as you need)
Curry leaves
Monosodium glutamate (optional)
Sugar (optional)
Tamarind pulp – ½ tsp (optional)
Oil – 1 tbsp

Method:

Boil all ingredients except oil in a vessel. When the prawns are done and the water reduces sufficiently, take off the stove. Pour the oil and garnish with curry leaves.