Ingredients

1. Oil – 3 to 4 tbsp
2. Cloves – 4
3. Green cardamom – 2
4. Chilli powder – 1 1/4 tbsp
5. Ginger and garlic paste – 2 tsp
6. Big prawns – 15 to 20 (200 gms approx)
7. Curd – 3 tbsp
8. Water – 3/4 cup
9. Salt - as required
10. Coriander leaves – 2 tbsp (optional)

Method

1. First take a vessel or kadai, in which you are going to cook.
2. Add whole spices, ginger and garlic paste, curd, water, chilli powder, turmeric, oil 1tbsp and cook it by closing the lid for few minutes till it forms like gravy and starts leaving oil.
3. When the liquid is reduced and forms like gravy consistency, add the prawns, oil1/2tbsp, salt and cook till the prawns are cooked and all the liquid is absorbed.
4. Stir it in between so that it does not stick to the bottom of the vessel.
5. Now add oil 1tbsp around the kadai and start stirring it well, as all the liquid is dry and it has to be roasted only.
6. If you see, the colour also starts changing from the lighter to darker colour.
7. When the liquid gets dry and roasting is done, now add little more oil as per the requirement, simmer the flame and stir it well.
8. If the masala is sticking to the bottom scratch it nicely and stir it well.
9. In this you need to stir often and at the end simmer the flame and cook it, till the roasting colour comes on the prawns, can view in the pictures.
10. When the prawns are fried well, switch it off.
11. At the end can add coriander leaves and fry it.
12. Serve it with plain rice, rasam, and prawns curry.

Notes

1. In this, we have to roast at medium flame and then at simmer, as it can burn also, and stir often.
2. Add the prawns, when the liquid is reduced and forms like thick gravy, as when the prawns are added, it starts leaving water.
3. In this prawns fry, can add garam masala, green chillies slit, which gives different taste.
4. Sometime I add chopped onion and fry with the same ingredients, it give different taste.