Prawns are an important species for aquaculture, Indian prawn is commonly called Chingri or Jhinga. Jhinga or Prawns are a major seafood items at costal region of India, specially Goa, Kerala, Kokan and Maharashtra.
250 Grams of Prawns
Clean and Wash Prawns
3 Table Spoon Oil
2 Chopped Onion
1 Piece Fresh Ginger
2 Green Chilies
1 Lemon or 2 Kokam or 2 Kudampuli
1 Small Spoon –
Turmeric, Kashmir Red Chili Powder, Pepper Powder, Coriander Powder, Salt and Garam Masala.
Heat the Frying Pan
Add 3 tsp Oil
Add Chopped Onions and fry it on low heat till the color gets brown.
Add Chopped Piece of Garlic, Ginger and Green Chilies.
Fry it for 5 minutes.
Add the 250 Grams of Clean Prawns
Fry it for another 2 minutes, let the flavor mixed with it.
Add 1 tsp of Turmeric, Kashmir Red Chili Powder, Pepper Powder, Coriander Powder and Garam Masala.
(You can also marinate the Prawns for 20 minutes with 1 tsp
Turmeric, Kashmir Red Chilli Powder, Pepper Powder, Coriander Powder, Salt and Garam Masala then Add.)
Keep fry it for 5 minutes.
Add the Lemon Juice or Kokam or 2 Kudampuli
Add Salt, as per Quantity.
Keep fry it for another 5 minutes, add the Coriander leafs.
That’s it, your Tawa Prawns is ready to be server with Bhakri.
Prawns are very healthy to eat with good source of vitamins A and E, They help to improve your good cholesterol levels and rich source of Selenium, Calcium and very rich source of omega fatty acid.