This dish combines tender prawns with soft, crumbled eggs, and a fresh sprinkle of curry leaves, creating a delightful mix of textures and flavors. The prawns are succulent, the eggs add a creamy richness, and the curry leaves bring in a fragrant, earthy note that enhances the dish beautifully
Ingredients:
10 red chilies
1 tbsp coriander seeds
1/2 tbsp peppercorns
2 egg whites
10 sprigs of curry leaves
1 pod garlic, crushed
1/2 tsp turmeric powder
1 kg prawns, cleaned
Salt to taste
Coconut oil (for frying)
Directions:
1. Prepare the masala paste: Grind the red chilies, coriander seeds, and peppercorns into a fine paste.
2. Marinate the prawns: Mix the prawns with the prepared paste, salt, and turmeric powder. Set aside.
3. Prepare the garlic and curry leaves: Crush the garlic pods with a pestle.
4. Cook the prawns: Heat coconut oil in a pan. Add the crushed garlic and 8 sprigs of curry leaves. Fry until the garlic turns golden brown and aromatic.
5. Add prawns: Add the marinated prawns along with a little water from the masala paste. Cook until the masala dries up and coats the prawns evenly.
6. Prepare crumbled egg: In another pan, heat oil and cook the egg whites, scrambling them into fine crumbles.
7. Assemble the dish: On a serving plate, spread the cooked prawns. Top them with the crumbled egg, and sprinkle the finely chopped remaining curry leaves for garnish.
Serve hot and enjoy this flavorful prawn dish!
