How to make Malvani Prawn Fry -
A combination of rice flour and semolina give that added crispness to the prawns.
This recipe is from the book konkan cook book.
Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा), Lemon juice (नींबु का रस)
Cuisine : Goan
Course : Main Course Seafood
For more recipes related to Malvani Prawn Fry checkout Chingri Malai Curry, Prawns with Onion, Curry Leaves and Chillies, Grilled Prawns In Vodka Sauce, Palak Methi Prawns . You can also find more Main Course Seafood recipes like Kerala Fish Curry Smoked Five Spice Fish with Tamarind Sauce Yeral Thokku Pomfret Oven Baked
Malvani Prawn Fry Recipe Card
Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar. The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies. Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.
Prep Time : 41-50 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Malvani Prawn Fry Recipe
Prawns shelled and deveined 300 grams
Lemon juice to taste
Lemon juice 1 1/2 tablespoons
Turmeric powder 3/4 teaspoon
Red chilli powder 3 teaspoons
Ginger paste 1 1/2 teaspoons
Garlic paste 1 1/2 teaspoons
Rice flour 4 tablespoons
Semolina (rawa/suji) 4 tablespoons
Method
Step 1
Wash prawns under running water, drain off excess water and press between the folds of an absorbent cloth to dry. Marinate with salt and lemon juice for fifteen minutes.
Step 2
Mix together turmeric powder, red chilli powder, salt, ginger paste, garlic paste and apply this to the prawns. Keep them covered for thirty minutes preferably in a refrigerator.
Step 3
Heat oil on a flat griddle (tawa). Mix rice flour and semolina and spread on a plate. Dust the prawns with this mixture and shallow fry till golden on both sides. Drain onto an absorbent paper and serve hot.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
