Prawn quick fry (Chemmen Varuthadha)

Prawns, de-veined      1 cup
Redchilli powder        1 tspn
Turmeric powder         1/3 tspn
Curry leaves                1-2 strings
Salt as required
Oil                               2 tbspn

Marinate the de-veined prawns with redchilli powder, turmeric and salt
Heat oil in wok and toss curry leaves until they splutter
Add the marinated prawns
Cook until done
Serve with sauce

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