Prawn Pepper Fry & Cafreal Prawns (Double Bonanza)

Ingredients : 

Prawns -250(cleaned, deveined with the tail end retained)

Green chilli- 4

Ginger-25g

Garlic-25g

Shallots-15(or 1 red onion)

Curry leaves- 3sprigs (that's the tasty bit)

Copra/Dessicated Coconut-3 tbsp

Pepper powder-1 tsp

Red chilli powder-1 tsp

Turmeric powder-1/2tsp

Oil-as reqd

Salt-as rqd

Method:

Marinate the prawns with chilli powder,turmeric powder,pepper powder and salt.Pound ginger,garlic and green chilles.

You may use a mincer as well.But do not grind into paste.

Heat oil in a wok. Add the Curry leaves,and onion.

Saute till onions become brown.

Now add the ginger-garlic-green chilli mixture.

Saute till you get a fine aroma.

Now add the marinated prawns along with the masala.

Add more salt if required.

Fry it till the prawns look brownish say for 2-3 minutes.

Do not over cook prawns.

Finally add the copra pieces or the dessicated coconut and serve it hot with rice /chappathi

Warning: Control your temptation to pop the prawns into your mouth, you are very likely to end up with an empty plate before serving!!;)

CAFREAL PRAWNS

My version of Cafreal Masala (Specially for Prawns)  

Masala

½ cup Coriander leaves.

2 inch Ginger  

4 Green Chillies

8 Peppercorns  

6 Garlic cloves.
1 inch Cinnamon
1 Teaspoon Jeera
2 tbl spn Goan Vinegar or a lime ball sized Tamarind made to paste
4 Cloves
Salt to taste.
Grind the above to a paste.

500 gms Prawns - Shelled and deveined

Onion 1 large diced.

2 Tablespoon oil
Sugar 1 teaspoon.

Marinade Prawns with the paste and leave aside overnight.

Add oil to a thick bottomed pan.
Stir fry the marinaded prawns along with diced onion for 5 mins. 
Add a teaspoon of sugar, some more chopped green coriander and stir fry for another 3-4 mts, serve hot.