Prawn curry leaves fry

I had prepared this dish long back and the post was lying in the draft from quite a while since I  had to transfer the pictures from the camera . My camera is acting funny past few days and the quality is not so good as expected these days . Another reason is night shot . Please excuse for the same . Coming back to the recipe I adapted this recipe from  Zee Kannada cookery show . The dish looked so inviting I could not resist myself to try it to the earliest . Luckily I had prawns in stock and prepared the dish for dinner . The original recipe called for more oil , however I reduced the quantity , you may adjust as per your needs . Addition of onion might give still better taste which I will add next time when I prepare . We all  loved the dish to the core . This recipe is a keeper .

Ingredients for the marinade:

Prawns -25 ,tiger prawns or medium prawns (35-40)

Chilly powder – 3 tsp

Turmeric powder -1/4 tsp

Ginger garlic paste -2 tsp

Roasted cumin seeds powder -1 tsp

Lime -1, juice

Tamarind pulp -2 tsp

Salt – t0 taste

Other ingredients:

Curry leaves -6-7 sprigs or handful or more ( I added 2 fistful )

Cashewnuts -15,broken

Oil – 3 tbsp approx

Garlic -15 , finely chopped (I used the garlic press)

Method:

1. Marinate the prawns with the ingredients mentioned in the list for an hour or overnight .
2. Heat oil in pan and roast the curry leaves,transfer it in a bowl and keep it ready .
3. In the same oil roast cashews,transfer it in a small bowl and keep it ready.
4. Again in the same oil add the marinated prawns,mix it well .
5. Add finely chopped garlic to the prawns .
6. Keep it on high flame and keep adjusting the flame as required .
7. Crush 3/4th of the roasted curry leaves and add it to the prawns .
8. Add few cashews and cook the prawns until done .
9. Cook until the oil leaves the sides and it becomes dry .
10. Lastly add the reserved curry leaves and cashewnuts .
11. Serve it hot .