Baby Prawns Dry Fry / Jawlyache Sukke

Baby Prawns Dry Fry / Jawlyache Sukke

By NamakShamak
  • Serves: 3 - 4
  • Prep Time: 15 Minute
  • Cooking: 15 Minute
  • Calories:




Baby Prawn are much smaller than the regular prawns. They are almost 1/4th in size of the regular prawns but are very tasty. You will get them in the monsoons. Some people call is “Jawla”.  

 

Ingredients Baby Prawns

2 cups Lemon

1 Onion

1 Ginger Garlic Paste

2 tsp Red Chilli Powder

1 tsp Haldi

1/2 tsp Jeera Powder

1/2 tsp Dhania Powder

1 tsp Oil

3 tsp Namak Shamak

1 tsp Coriander leaves a few for garnish

 

Method: 

Step 1

Wash and clean the prawns. Add the juice of one lemon, ginger garlic paste, salt, red chilli powder, haldi powder and marinate for half and hour.

Step 2

In a pan heat oil. If you like a little more spice you can add a few chopped green chillies. Add the onion and saute till the onions are browned. Now put in the prawns and stir. Add the dhania, jeera powder and cook covered for 15 mins.

Step 3

Remove into a bowl and garnish with chopped coriander leaves. Here instead of lemon juice, 1/2 tsp of tamarind pulp can also be added but only when the prawns are nearly done.

Ingredients

Directions

  1. Wash and clean the prawns. Add the juice of one lemon, ginger garlic paste, salt, red chilli powder, haldi powder and marinate for half and hour.
  2. In a pan heat oil. If you like a little more spice you can add a few chopped green chillies. Add the onion and saute till the onions are browned. Now put in the prawns and stir. Add the dhania, jeera powder and cook covered for 15 mins.
  3. Remove into a bowl and garnish with chopped coriander leaves. Here instead of lemon juice, 1/2 tsp of tamarind pulp can also be added but only when the prawns are nearly done.

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







@namakshamak