Ingredients;
9 Tiger Prawns, head and shell intact.
MASALA:
1/2 tsp each of Red Chilli Powder, Turmeric Powder, Pepper Powder, Fenugreek Powder, Salt.
3 spoons chopped curry leaves
2 spoons chopped coriander leaves
3 tablespoon of lemon juice or tamarind water or vinegar
grind the above in little water to make a thick paste
Method:
Clean the Prawns with kitchen scissors. Cut in the middle from the middle of the head to near the tail, to form a pocket. Clean the head and devein the prawns. Wash and pat dry.
Fill the prawns with the masala and keep aside to marinate for 20 minutes. Heat a pan and add little oil (coconut or any other cooking oil). Fry the prawns by placing the masala side touching the pan first. Fry for 5 minutes and fry the other side.
Serve with onion rounds and lemon wedges.
Cooking With Dexter 