Konju Pollichathu (Jumbo Prawns Pollichathu ) Ingredients For the prawns * Jumbo prawns, peeled and deveined - 500g ( measurements) * ½ tsp turmeric powder * 3 tbsp chilli powder * 2 tbsp corn flour * 1 tbsp rice flour * 1 tbsp ginger-garlic paste * water- enough to make a light coating * Salt, to taste * Oil, for frying * Skewers For the masala * 4 tbsp oil * 1 large onion, finely sliced * 1 medium tomato, sliced * ½ tsp turmeric powder * 1 tbsp chilli powder * 1 tsp coriander powder * 1 tsp pepper powder * A few curry leaves * Salt, to taste * ½ cup coconut milk To wrap * Banana leaf or aluminum foil Method 1. Thread the prawns onto skewers. Mix the turmeric, chilli powder, corn flour, rice flour, ginger-garlic paste, water and salt. Add the prawns and coat them well. 2. Heat oil in a pan and fry the skewered prawns until golden and nearly cooked through. Set aside. 3. Make the masala - Heat 2 tablespoons of oil in a pan. Add the onion and sauté until softened. Add the tomato and cook until it breaks down. Stir in the turmeric, chilli, coriander and pepper powders, curry leaves and salt. Sauté until the raw smell of the spices has gone. 4. Pour in the coconut milk and simmer gently until the masala thickens slightly. 5. Spread some masala over a banana leaf or a sheet of aluminum foil. Arrange the fried prawns on top, then cover them with another layer of masala. Fold and seal the leaf or foil. 6. Grill over medium heat for about 15–20 minutes in a pan or put it in an Owen until the prawns are cooked through and have absorbed the masala. Serve hot.

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Konju Pollichathu (Jumbo Prawns Pollichathu ) Ingredients For the prawns * Jumbo prawns, peeled and deveined - 500g ( measurements) * ½ tsp turmeric powder * 3 tbsp chilli powder * 2 tbsp corn flour * 1 tbsp rice flour * 1 tbsp ginger-garlic paste * water- enough to make a light coating * Salt, to taste * Oil, for frying * Skewers For the masala * 4 tbsp oil * 1 large onion, finely sliced * 1 medium tomato, sliced * ½ tsp turmeric powder * 1 tbsp chilli powder * 1 tsp coriander powder * 1 tsp pepper powder * A few curry leaves * Salt, to taste * ½ cup coconut milk To wrap * Banana leaf or aluminum foil Method 1. Thread the prawns onto skewers. Mix the turmeric, chilli powder, corn flour, rice flour, ginger-garlic paste, water and salt. Add the prawns and coat them well. 2. Heat oil in a pan and fry the skewered prawns until golden and nearly cooked through. Set aside. 3. Make the masala - Heat 2 tablespoons of oil in a pan. Add the onion and sauté until softened. Add the tomato and cook until it breaks down. Stir in the turmeric, chilli, coriander and pepper powders, curry leaves and salt. Sauté until the raw smell of the spices has gone. 4. Pour in the coconut milk and simmer gently until the masala thickens slightly. 5. Spread some masala over a banana leaf or a sheet of aluminum foil. Arrange the fried prawns on top, then cover them with another layer of masala. Fold and seal the leaf or foil. 6. Grill over medium heat for about 15–20 minutes in a pan or put it in an Owen until the prawns are cooked through and have absorbed the masala. Serve hot. #indianfood #keralafood #foodporn #homemade #malayalamvideo

TikTok · por plink_kitchen

Hashtags y etiquetas

• #indianfood
• #keralafood
• #foodporn
• #homemade
• #malayalamvideo