Prawns Dakshin Style

Ingredients list for Prawns Dakshin Style

• 8-12 Jumbo prawns shelled and deveined with tails intact
• 3 tablespoons Coriander seeds
• 4 teaspoons Black peppercorns
• 2½ teaspoons Ginger-garlic-green chilli paste
• to taste Salt
• Lemon juice of ½ lemon
• to shallow fry Oil 1 tablespoon +
• 12-15 Curry leaves
• 8-10 Garlic cloves
• 2 Green chillies
• ½ cup Fresh coconut scraped
• ¼ cup Fresh coriander leaves

Method

1. Dry roast coriander seeds and peppercorns in a small non-stick pan till fragrant. Remove from heat and cool down to room temperature.
2. Slit prawns horizontally without cutting through and flatten them to get butterfly shape. Put them in a bowl and add ginger-garlic-green chilli paste, salt and lemon juice. Mix well and set aside to marinate.
3. Heat 1 tablespoon oil in a non-stick pan. Add curry leaves and sauté till crisp. Drain on absorbent paper.
4. Grind roasted spices into a coarse powder and transfer into a bowl.
5. To make chutney, put garlic cloves and broken green chillies in a blender jar and blend. Add coconut and blend again. Add coriander leaves and sufficient water and blend into a smooth chutney.
6. Crush the sautéed curry leaves and add to the ground spice powder and mix well.
7. Coat the marinated prawns in this mixture.
8. Heat oil in a non-stick pan. Place prawns in it and shallow-fry till evenly done and prawns are cooked.
9. Serve hot with the coconut chutney.