Spicy Prawns the Indian Way

• 3 -4 tablespoons oil
• 12 teaspoon black mustard seeds
• 10 -12 fresh curry leaves, washed and torn
• 1 pinch asafetida powder
• 12 teaspoon turmeric powder
• 2 teaspoons red chili powder
• 500 g prawns, shelled and deveined
• 1 teaspoon fresh lemon juice or 1 teaspoon tamarind juice
• salt

1. Heat oil in a frying pan.
2. Once its hot, toss in the mustard seeds.
3. Allow to splutter.
4. Once they stop spluttering, add the torn curry leaves.
5. Lower flame, then add asafoetida and turmeric powders.
6. Stir for a minute.
7. Then add the red chilli powder and stir-fry for 2 minutes.
8. Now, increase flame, add the prawns and stir-fry until they are cooked on either side.
9. Stir in the lemon or tamarind juice.
10. Remove from flame.
11. Serve hot with lentil curry and rice or curd{yogurt} rice.
12. Enjoy!

oil, black mustard seeds, curry, asafetida powder, turmeric, red chili powder, lemon juice, salt

Taken from www.food.com/recipe/spicy-prawns-the-indian-way-97506 (may not work)