Chingri bhaaja – ghee-fried prawns

2
20 minutes

Ingredients

Chingri bhaaja – ghee-fried prawns

  • 250g of tiger prawns, raw, heads removed and bodies de-veined
  • ground turmeric, as needed
  • salt to taste
  • 2 tbsp of ghee
  • 1 small onion, crushed to a paste
  • 2 garlic cloves, crushed to a paste
  • 1 knob of ginger, 5mm long, peeled and crushed to a paste
  • 2 dried red chillies

Method

1
Place the prawns in a bowl, sprinkle over a small pinch of ground turmeric and a large pinch of salt, then leave for 5 minutes
  • salt to taste
  • ground turmeric, as needed
  • 250g of tiger prawns, raw, heads removed and bodies de-veined
2
In a frying pan or wok, melt the ghee over a high heat. Add the prawns to the pan and flash-fry for a few seconds: the prawns should only briefly touch the surface of the pan, to seal them, rather than be cooked through. Using a slotted spoon, remove the prawns from the pan, place on a plate and set aside
  • 2 tbsp of ghee
3
To the same pan, add the dried red chillies followed by the onion, garlic and ginger paste and another small pinch of ground turmeric. Fry over a medium-high heat for about 5 minutes, or until the 'raw' smell of the paste and turmeric has disappeared. If the paste sticks to the base of the pan, sprinkle over some water
  • 2 dried red chillies
  • 1 small onion, crushed to a paste
  • 2 garlic cloves, crushed to a paste
  • 1 knob of ginger, 5mm long, peeled and crushed to a paste
4
Return the prawns briefly to the pan and cook, stirring, until the prawns are coated in the cooked paste. The ability to cook prawns perfectly comes with experience. Overcooking makes prawns tough, so keep a close eye on them during frying and cook for no longer than 10 minutes. Taste to check the seasoning and adjust as necessary