Prawn Fry

• Prawns - 1/2 kg
• Shallot /Pearl onions ( Chinna vengayam) - 1/3 cup or 10 nos ( finely chopped)
• Garlic - 3tbsp ( finely crushed)
• Tomatoes - 2 small ones or 1 big tomato( finely chopped)
• Red chili powder - 1 tsp
• Garam Masala - 1 tsp
• Cumin powder - 1/2 tsp
• Coriander powder - 1 tbsp
• Salt - as needed
• Coriander leaves - to garnish
• Oil - 2tbsp
• Curry leaves - 1 spring
• Fennel seeds( saunf / sombu) - 1 tsp( finely crushed)

1. 1.tash prawns, remove the shells, again wash for two to three times to remove sands if any, completely drain the water and keep aside.
2. 2.teat a kadai, add oil, once it get heated, add finely crushed fennel seeds. Fine aroma will come from the seeds, now add curry leaves and shallots (Vengayam), saute for a minute till the onion turns translucent.
3. 3.tdd crushed garlic to it, stir till the raw smell of garlic goes off.
4. 4.then add chopped tomatoes and sprinkle the salt over it.
5. 5.took in medium flame till the tomatoes turn mushy. Now add the spice powders, Red chili powder, coriander powder, cumin powder and Garam masala powder.
6. 6.tix well all the spices to blend well with the masala. Make sure to cook in medium or low flame to avoid burning and sticking at the bottom.
7. 7.tdd Washed prawns to this mixture and stir well without adding water. Keep the flame medium and stir occasionally to cook the prawns equally on all sides.
8. 8.trawns leave some water so need to add water. Keep stirring and add some oil to cook well.
9. 9.took covered with a lid for 3 to 4 mins. Then again add little oil and toss well.
10. 10.tdd chopped coriander leaves, mix well and turn off the flame.

shallot pearl onions, garlic, tomatoes, red chili powder, garam masala, cumin, salt, coriander leaves, curry, fennel seeds

Taken from food52.com/recipes/35653-prawn-fry (may not work)