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Prawns Chili FryPrawns chili fry is a spicy, hot dish. It has good amount of calories. You can reduce the quantity of chilies to make it less hot, as per your taste, but you will enjoy this preparation. Ingredients you will need : Prawns (jhinga) : . . . . . . . . . . . . . . . . 500 grams Onions (pyaj) : . . . . . . . . . . . . . . . . . . . . . . two Ginger garlic paste (adrak lasoon) : 1 1/2 table spoon Green chilies (hari mirchi) : . . . . . . . . . . . . . 3 to 4 Red or yellow capsicum (simla mirchi) : . . . . . . 1/2 Red chili powder (lal mirchi) : . . . . . . . 2 tea spoon Coriander powder (dhania) : . . . . . . . . 1 tea spoon Turmeric powder (haldi) : . . . . . . . . 1/2 tea spoon Mustard seed (rai) : . . . . . . . . . . . 1/2 tea spoon Oil (tel) : . . . . . . . . . . . . . . . . . . . . . 1/2 cup Coriander leaves (hara dhania) Salt (namak) as per your taste Remove shell and tail. De-vein prawns and marinate it with ginger garlic paste, red chili powder, coriander powder, turmeric powder and salt for fifteen to twenty minutes. Heat oil and fry finely chopped onions for one minute. Add long cut green chilies and fry till onion is just golden brown. Add long slits of capsicum. Add mustard seed and marinated prawns. Fry it on slow flame till prawns are done. Garnish with coriander leaves and serve prawns chili fry with steamed rice or chappati. Return back to Home Page from Prawns chili fry
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