Karuveppillai Yera Varuval

Ingredients Prawns (about 45) : 1 kg Dry red chilli whole: 50 gm Coriander: 30gm Saunf: 20 Urad dal: 50 gm Jeera: 30 gm Coconut grated: 1 Lemon: 3 Rice flour: 40 gm Refined oil: 250 ml Salt: 20 gm Ginger garlic paste: 75 gm Onion: 100gm Ginger 25gm Garlic 25gm Coriander leaves: 50 gm Curry leaves: 25 gm Method Marinate the peeled prawns with ginger garlic paste, lemon juice, chilli powder, rice flour and salt. Keep aside for 30 minutes. Pan fry the coriander seeds, urad dal, chilli curry leaves and grated coconut in 50 ml oil. Powder in a mixie. Add to the prawns. Deep fry till crisp and done. In pan heat oil, crackle saunf, sauté ginger,garlic and onions along with red chillies. Add the fried prawns, curry leaves and stir-fry. Serve garnished with chopped coriander leaves and curry leaves.