Sunday, 26 April 2015

ACHARI JHEENGA / PRAWNS IN PICKLE MASALA


ACHARI JHINGA / PRAWNS IN PICKLE MASALA

INGREDIENTS

Jhinga / prawns shelled and deveined
1 cup
Onion sliced
1 no
Red chilli pdr 
½ tbsp
Mango pickle masala
1 tsp
Haldi  / turmeric pdr
¼ tsp
Salt
T.T.
Lemon juice
1 – 2 tbsp
Rawa / semolina
¼ cup
Oil
2 – 3 tbsp
Coriander leaves chopped
1 sprig

METHOD:


1.       Apply salt, haldi, chilli pdr, pickle masala and lime juice to the prawns and marinade for 10 – 15 min.

2.       Make sure you reserve a little of the haldi, pickle masala, chilli pdr and lime juice for later use.


3.       Roll the prawns in the rawa till they coat.



4.       Shallow fry them on a flat griddle till just cooked. Remove and reserve.


5.       Even if the rawa comes loose while frying, do not fret, its ok.


6.       In the same griddle add the sliced onion and fry it on high heat till it starts to caramelize at the edges but is still crunchy.



7.       Sprinkle all the reserved masalas over the onions and fry the masalas with the onions for a few seconds.

8.       Make sure they do not burn.



9.       Now immediately add the fried prawns and mix them with the onions.


10.   Serve hot immediately garnished with coriander leaves and lemon wedges at the side.




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