Chettinad Prawns

• 1 pound Prawns
• 1 Tablespoon Olive Oil
• 1/2 teaspoons Ginger Garlic Paste
• 1 teaspoon Chili Powder, Or To Taste
• 1/4 teaspoons Turmeric Powder
• Salt To Taste
• 4 Tablespoons Canola Oil
• 1/2 whole Onion, Chopped
• 1/4 teaspoons Cumin Powder
• 1/4 teaspoons Curry Powder
• 1/4 cups Coconut ( Freshly Grated)
• Few Fresh Corriander Leaves

1. In a glass dish, mix together the olive oil, ginger garlic paste, chili powder, turmeric powder and salt. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour.
2. Heat a skillet and add a good drizzling of canola oil.
3. Add the chopped onion and saute until golden brown.
4. Add the marinated prawns. When the prawns are half cooked, add cumin powder and curry powder. Cook it until all of the water evaporates. Once done add the freshly grated coconut, and remove from flame.
5. Heat another drizzling of oil in another pan and saute some coriander leaves and add them to the prawns for an amazing flavor!!!

prawns, olive oil, ginger garlic, chili powder, ubc, salt, canola oil, onion, ubc, ubc, ubc

Taken from tastykitchen.com/recipes/sidedishes/chettinad-prawns/ (may not work)