Recipe for Goan Prawn Chilly Fry

• Wash the Prawns with 1 cup water, with shell on just once and drain off all water
• Take off the Head, Tail & Shell of the Prawns
  
• With the help of a sharp knife, Slit the back of each Prawn in the centre and remove the black string like object.

  Some Gyaan: The black string in the prawn is it's digestive tract. The darker the string the higher the level of dirt. Hence its always advicable to take off the string for hygiene and digestive purpose. The process of taking off the black string is called 'deveining'
  
• Place all the prawns into a bowl and apply 1tspn salt. Mix it well and keep it aside
  
• In a skillet, add the Onions, Tomatoes, Chillies, Curry Leaves, Capsicum and Oil.
  
• Mix it well, cover the skillet and place it on medium flame
  
• Once the Onions turn translucent, add the ginger garlic paste and stir well and cover the skillet
  
• Once the raw smell of the Ginger Garlic paste reduces, add the Turmeric Powder, Pepper powder, Sugar, Maggi cube, Coriander and Vinegar and give it a quick stir
  
• Let it further cook for about 7-10 mins and then add the Prawns
  
• Increase the flame to high and keep tossing and stirring and mixing the Prawns with the Onions for exactly 1 minute only. Check for salt and turn off the flame

  Note: If you cook Prawns foe more than a minute, it will turn hard and chewy.
  
• Your Prawn Chily Fry is ready to serve! Yummm! Enjoy it with some Hot bread or chapatis or as a side dish to any of your sea food curries😋😋
  

Follow these steps to make the Ginger Garlic paste

• Add the following into a mixer grinder*100 gms Garlic (skinned and roughly chopped)*60 gms Ginger (thoroughly washed and roughly chopped. Some people like to remove the skin of the ginger. I don't. However, you can do it the way you are comfortable :)-Grind these two ingredients to a thick fine paste-Transfer this paste into an Air Tight container-As soon as the paste is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the paste has turned completely cool and only then cover it with a lid-Ginger Garlic paste should be stored in the refrigerator. It can be stored up to 15-20 days

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