Ingredients
Method
In a bowl, combine the prawns with Kashmiri red chili powder, turmeric powder, coriander powder, black pepper, salt, and lemon juice. Mix well and let it marinate for 15-20 minutes.
Heat olive oil in a pan over medium heat. Add curry leaves and sauté until fragrant, about 30 seconds.
Add the marinated prawns and cook for 2-3 minutes, stirring occasionally.
Stir in the minced onions and continue to sauté until prawns are cooked through and onions become soft and translucent, about 3-4 minutes.
Add the slit green chilies and remove from heat. Serve hot as a delicious appetizer or as a main dish with rice or paratha.
Video
Notes
- Prawn Size: Use medium-sized fresh prawns for the best texture and flavor. You can also use frozen prawns, but thaw them completely before marinating.
- Spice Level: Adjust the Kashmiri red chili powder to control the heat. It gives a vibrant color with mild heat; use regular red chili powder for more spice.
- Oil Choice: Olive oil works well for a lighter, healthier version, but traditional recipes often use mustard oil or vegetable oil for authentic flavor.
- Onions: Finely minced onions add a subtle sweetness and texture, but you can skip or replace with sliced shallots if preferred.
- Curry Leaves: Fresh curry leaves enhance aroma and taste. If unavailable, dried curry leaves or a pinch of curry leaf powder can be used in a pinch.
- Serving Suggestions: Prawn 65 pairs beautifully with lemon wedges and fresh coriander garnish. Serve with coconut chutney or as a side to steamed rice or dosas.
- Make it Gluten-Free: This recipe is naturally gluten-free. Just ensure no added spice blends contain gluten.