At home we make two prawn chilly fries, one is used as a stuffing in a prawn panroll and the other is a spicy Goan Chilli Fry that you see in restaurants and as an appetizer with a Recheado masala flavour. Since fish season is in full swing, go ahead and enjoy this 🙂
Prawn Chilly Fry Ingredients:
1 Cup Prawns
1/2 Inch Ginger
2 Tomatoes, Preferably without skin
2 Green Chilies
A Little Fresh Coriander
1 Tsp Sugar
Salt & Vinegar for taste.
7-8 Kashmiri Chillies
5-6 Flakes Garlic
1 Tsp Cumin seeds
1 Tsp Peppers
1 Tsp Turmeric Powder
1 Ball of Tamarind
This is a relatively quick recipe and if you like prawns its a treat, my Father and Brother in Law are both allergic to prawns. So when we cook prawns we generally have more to relish 🙂 Feel sorry for all those who don’t get to enjoy these delicacies but anyway here’s to all of us who can enjoy them!
Heat some oil up in a pan and while its getting warm chop the onions. Use half the ginger to grind in the masala and the other half should be cut into small pieces and kept.
Put the chopped onions in the pan and saute till brown. Chop your tomatoes and coriander while the onions get brown and stir occasionally to ensure its evenly done.
Here’s our chopped coriander 🙂
If your onions are nice and brown its time to add the tomatoes.
Slice those green chillies up and add them to the dish.
Add two table spoons of the masala, you can store the rest in the fridge.
You have to fry the masala as well for a couple of minutes.
Then add a teaspoon on sugar and mix it in the masala again.
Add the prawns to the masala and let it cook.
Add salt as per taste.
Add a little vinegar to the dish.
Just when the dish is done add the coriander for garnishing.
There you have it your ready to eat a Goan Prawn Chilly Fry 🙂