Karuvepilai Yera (Deep-Fried Prawns)
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Ingredients
| 2-1/4 lb. | prawns | | 1/3 oz. | ginger-garlic paste | | 1/3 oz. | chili powder | | Lime juice | | Turmeric powder | | Salt, to taste | | Oil, for deep-frying |
Curry Powder
| 2 oz. | dry curry leaves | | 1/4 oz. | urad dal | | 1/3 oz. | chana dal | | 1/3 oz. | toor dal | | 1/8 oz. | jeera | | 1 dash | asfoetida | | 5 | whole red chilies |
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Instructions
De-vein prawns, retaining tails. Clean, wash and drain the prawns. Marinate them in ginger-garlic paste, chili powder, lime juice, salt and turmeric powder. Set aside for at least an hour.
Broil the ingredients for the powder and grind coarsely. Coat the prawns in the powder and deep-fry in oil. Serve hot, garnished with a lime wedge, onion rings and fried curry leaves.
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