Posts by OCS | Saute Fry N Bake

Kari kanji

Preparation Time : 45 minutes

Cooking Time : 35 minutes

Serving : 6 – 8 members

Description

Kari kanji . Nonbu Kanji is a staple In all Muslim house holds through out Tamil Nadu and Kerala . Mainly had during the holy month of ramadan while breaking their fast for Iftar which is hearty and filling . Every district in both the states have their own version of this same dish . This recipe is from a place called KAYALPATTINAM in Tamil Nadu which is near my hubby’s place . A Muslim town where they have their own wonderful custom of the married grooms having to live at their brides place there after . There is so much more to be mentioned but I will just stick on to the dish . I first had this kanji from a very close family friends place at DR. Thamby mamas home . ( they are family actually ) this kanji being a favourite of hubby dear got the recipe from nachi amma ( mrs . Thamby ) and from then on its a staple at home . This is a tenaciously guarded recipe that is passed down from one generation to the next but rarely documented . Another important mention related to this dish . I am a great fan and follower of the Facebook page NOTES FROM A MALLU KITCHEN which is run by Reshma Nooh . She had posted this recipe with a story about her hubby being a student of crescent school in chennai ( where my brother – in – law and all my hubby’s cousin brothers studied too ) where they serve this kanji and how she got the recipe … So on and so forth … I have to confess that Reshma Nooh and NOTES FROM A MALLU KITCHEN was my inspiration to start sauté , fry n bake . I was so very impressed by this story , she wrote about the kanji that I grabbed the idea and am doing the same religiously on my every post till date that are soaked in wealth of emotions coursing through me related to the dish and recipe .

Ingredients

Ingredients	Quantity
Basmati rice	200 grams
Moong dal	50 grams
carrot, cabbage and beans chopped	50 grams
Tomato chopped	50 grams
Onion	1 sliced
Turmeric powder	1/2 teaspoon
Chilly powder	1/4 teaspoon
Thick coconut milk	extracted from one grated coconut ground with 2 glasses of water and strained
Boneless Mutton	100 grams
Cumin powder	1/4 teaspoon
Fennel powder	1/4 teaspoon
Coriander powder	1 /2 teaspoon
Ginger garlic paste	1 teaspoon each
Salt	to taste
Curd	1 tablespoon
Cinnamon	1 inch piece
Cardamom	4
Cloves	4
Ghee	2 tablespoons

Method

pressure cook rice , moong dal , carrots , beans , cabbage , turmeric powder , onion and tomato along with enough water to cover everything, and cook for 10 minutes or until cooked well .
Cool completely . Pressure cook the mutton with ginger garlic paste 1/4 teaspoon each , salt, chilli powder , cumin powder , fennel powder , coriander powder along with enough water and cook .
Cool completely and sherd the mutton pieces by blitzing in the food processor for a second . Take the cooled rice mix, and add to blender.
Blend for a second, then stop. You just need to get the rice and veggies just a bit mashed, so you can get tiny pieces, but no big lumps.
Add coconut milk, shredded mutton and mix well by hand. No blender this time.
Heat ghee, add cardamom, cinnamon, ginger garlic paste, and sauté till light golden and crisp .
Add curd mix well and Add to the kanji.the kanji should be of a thin running consistency like for soup .
Garnish with chopped coriander leaves and Serve hot with cutlets , samosas and vadaas as accompaniment.

Mutton cashew pops

Preparation time : 20 minutes + 2 hours marination time

Cooking time : 15 – 20 minutes

Serves : 4 -5 members

Description

Mutton cashew pops . This recipe was passed on to me by my hubby’s cousin sister Babitha . Easy to make and high on taste , sure to raise eyebrows where ever served and a hit at parties . Loved the idea of serving this dish with the tooth pick on . This not so regular dish is a haute reinvention to posh up the usual meat that will end up taking our tables by storm . I have book marked this recipe in my hand written food stained pages of my first cook book but still felt had to re- check with Babitha once again about the recipe . Called her last night and took note of the recipe , which was exactly as she mentioned . Now ,was confused what to name this dish . Babitha suggested mutton cashew fry .. Sounded normal . Then I came up with mutton cashew pops as they look like meat Lolly pops . Finally adding more glamour to the name of the dish . Its time to share it with all you folks .

Ingredients

Ingredients	Quantity
Boneless Mutton/ beef	1/4 kg cut into tiny pieces
Ginger	1/4 inch piece
Green chillies	6 or to taste
Mint leaves	1 teaspoon
Coriander leaved	2 teaspoon with stem
Chilli powder	a huge pinch
Black salt	a pinch
Salt	to taste
Curd	1 1/2 tablespoons
Cashew nuts	8 to 10
Oil	to deep fry
Egg whites	2
Tooth pick .	as needed

Method

Grind ginger , green chillies , mint leaves , coriander leaves , chilli powder , salt , black salt , curd and cashew nuts together to a smooth paste .
Taste and adjust the masala paste . Marinate mutton / beef pieces in this light green masala for 2 hours .
Pressure cook without water for 1-2 whistles . ( I pressure cook for one whistle and check if the meat is cooked ,
If not I pressure cook again for another one whistle .) reduce the cooked meat to a dry consistency until the thick masala coats the meat cubes well . Poke each cooked meat piece with a tooth pick .
( Usually i prep until till stage and leave them in the fridge and proceed when required just before serving. ) Beat egg whites with salt and pepper to taste .
Heat oil to deep fry . Dip each tooth pick meat piece into the egg white dip and deep fry to crisp and golden for 1-1 1/2minutes . Can fry 10 -12 tooth pick meat pieces at a time .
Drain and serve hot with the tooth pick along with tomato sauce or any dip of your choice .

Aattu kaal soup

Preparation Time : 45 minutes

Cooking Time : 1 hour

Serving : 6 members

Description

Aattu kaal soup as we call at home which means trotters soup / goats leg soup . This recipe is an authentic family classic very own to my mothers place which is nearly a pale black in colour ( the colour might put you of but i assure you it tastes heavenly ), very spicy where you feel the slow burn singing the sides of your tongue and less fat constant compared to my in – laws place trotters soup .at my In – laws place , the trotters soup is a pale yellow colour with ground poppy seeds added to it , garnished with crushed pepper and cumin seeds . very minimally spiced and mildly flavoured but a lot more fatty . I have already posted the recipe of my in – laws place trotters soup . Once on a holiday to U.K , was at my friends place ( baby as we call her / meera aboo Thamby ) . She served us totters soup for dinner . I was so surprised to see the trotters there , as each piece was so big and had much more flesh compared to what we get in India . I did ask her if these are cows trotters as it was so fleshy , big and more sticky . Those were the best trotters I have had till date . Her second son akil was a kid about 6 years and i remember , he kept asking ” I want jelly meat ” …. I don’t know how many of you remember the story about what my brother had gone through because of this trotters soup with my son on my previous post on trotters soup . Well this is the soup that put him into such an situation .

Ingredients

Ingredients	Quantity
Cleaned Trotters ( goats legs )	4 legs ( each leg cut into 3 pieces )
Garlic	100 grams cut into rounds
Small onion	one hand full cut into rounds + 5 chopped to fry and season
Ghee	2 tablespoons
Cinnamon	1 inch piece
Cloves	2
Coriander powder	1 tablespoon
Turmeric powder	1/4 teaspoon
Cumin powder	1/2 teaspoon
Black Pepper powder	3 teaspoon or to taste
Salt	to taste
Coriander leaves	few chopped

Method

Pressure cook the trotters along with turmeric powder , coriander power , cumin powder , pepper powder , small onions and garlic in low flame for 10 -15 whistles with water 1/2 inch above the trotters .
The trotters flesh should fall apart from the bones and while eating the flesh should dissolve in your mouth .
Add salt , taste and adjust . Heat ghee , add cinnamon , cloves and small onions .
Sauté for a minute until the onions are brown and pour over the trotters soup .
Mix well , garnish with chopped coriander leaves and serve hot with arisi maavu rotti ( rice flour pathiri / roti ) .

Kari Vadai

Preparation Time : 30 minutes

Cooking Time : 20 minutes

Serving : 10 members

Description

Kari vadai . A yum mouth watering authentic dish very own to my in – laws place . I make the entire process of getting together the mixture ahead and refrigerate . So the frying part is done in a much relaxed laid back way . This is had as it is , no dips or sauces to be accompanied along . As you fry , every one is drawn towards the kitchen by following the aroma filled in the air . make sure to make plenty as they will be devoured in on time even before its on the table to be served . At moms place we make another form of the same recipe with raw keema and its called kaima vadai . But I like this Kari vadai better as its more crisp and soft . I have tasted a keema vadai similar to this one at my aunt shajithas place in Salem . They call it as Sami vadai .( this tastes even better ) Used to wonder why this wired name . Recently I am in to a lot of kebabs . And got to know that the North Indians call their Kari vadai’s as shammi Kabab . It just hit my mind that , the word shammi must have taken its form to change into Sami . The reason why I think so is interesting because in Tamil we do not have a single word which starts with the pronunciation of the letter SHA and this alphabet was included recently during the Mughal period in India . for sure this recipe also must have been passed down to all of us from the Mughals . They should have mentioned it as shammi and we Tamils should have called it Sami as we were not used to pronouncing SHA . No offence to anyone , its just a thought that I assume must be right .

Ingredients

Ingredients	Quantity
Bone less mutton	1/2 kg
Bengal gram dal	200 grams
Onion	2 small sized chopped finely
Tomato	1 medium sized chopped finely
Green chillies	2 chopped
Egg	1 large
Lime	1/2 juice
Mint leaves	2 tablespoons chopped
Coriander leaves	2 tablespoons chopped
Ginger garlic paste	1/4 teaspoon each
Salt	to taste
Red Chilli powder	1 teaspoon
Garam masala powder	1/4 teaspoon
Oil	to deep fry

Method

Pressure cook the boneless mutton with salt to taste , ginger garlic paste and little water for 3 whistles or until well cooked .
Reduce the water in the cooked mutton and set aside to cool .
Pressure cook the Bengal gram dal with just enough water to cook the dal and pressure cook for one whistle , making sure that the dal is cooked but does not get mushy .
Drain the dal and spread it over a tray ( I spread it over a news paper ) so that all the moister evaporates and the dal is in a dry consistency and cools down .
Blitz the cooled mutton just to separate the cooked mutton to thin treads .
Set aside 1/2 hand of boiled Bengal gram dal . Blitz the remaining Bengal gram dal to a fine powder . Mix the blitzed mutton ,
Dal powder and all the other ingredients together . Mix well .
Taste and adjust . Take a small lime size ball of the mutton mixture and flatten it to make vadais .
Do the same to all the mutton mixture .
Heat oil to deep fry and fry the Kari vadais in medium heat for 3 -4 minutes until the vadais get to a deep golden colour , crisp and cooked through . Serve hot as it is and enjoy ….
You can use beef instead of mutton which gives better taste

Naattu kozli kulambhu

Preparation Time : 30 minutes

Cooking Time : 40 minutes

Serving : 6 – 8 members

Description

Country chicken or Nattu kozli kolambhu as its known in its original form . Two days back as usual was just surfing through all the foodie groups that I am a part of . One post just got my full attention on home chefs guild as fami tha of salem had posted nattu kozli kolambhu picture with the recipe mentioning that it helped her kids heal their cold . Went through the recipe and just loved the rustic process of it with few simple, humble ingredients transforming into a delicious one pot dish . Took note immediately as I am having a terrible cold and cough . Tried it out last morning and had it with dosas .the kick of crushed pepper serves as a cold remedy here . Felt much better once I had this kolambhu . Thanks fami tha to have shared this wonderful medicinal recipe that was tasty and a natural awakening to my cold that served me as my comfort food .

Ingredients

Ingredients	Quantity
Chicken-	1kg
Onions	2 (coarsely ground)
Garlic	2 full pods (coarsely ground)
Tomato	small 2 (coarsely ground)
Pepper	1 tablespoon
Coriander	leaves i closed handfull (roughly grind pepper and coriander leaves together )
Curry masala powder	1/2 tablespoon
Coconut milk	1 cup
Water	1cup
Oil	1/2 tablespoon
Salt	as needed

Method

Grind the specified ingredients separately.Place cooker on flame.
Put the chicken in first and jus keep sauteing it for 1min till the water from the chicken dries up.Remove the chicken and keep aside.
Add oil in the cooker. Add ground onions and saute for 1min and then add ground garlic and saute for a min till the raw smell goes.
Add chicken and try incorporating the onion and garlic masala and chicken.
Add curry masala, tomato , ground pepper & coriander. Mix well. Add required salt and water and pressure cook until done.
Wait for the pressure to release and add coconut milk and cook it for 1min on low flame. Naatu kozhi kulambu ready.

Note

I substituted onions with small onion and omitted the dehydrating part of the chicken in the first step .
I pressured cooked the chicken for whistles on high flame and another 3 whistles on low flame .

Curry masala powder

Coriander powder – 4 tablespoons

Red chilli powder -3 teaspoons

Cumin seed powder – 1 teaspoon

Fennel seed powder – 1 teaspoon

Garam masala powder -1/2 teaspoon

Mix all together for curry masala powder . Use as required and can store the rest in a clean air right container to be used for further use .

Liver kaliya

Preparation Time : 40 minutes

Cooking Time : 30 minutes

Serving : 6 members

Description

Liver Kaliya . An authentic dish of the Muslims in Sri Lanka . I first got to know about this dish at my in – laws place . Felt wired about vegetables being mixed with liver . But when I tasted the dish , the roit of clever flavour combination that burst in my mouth can not be put into words . This dish is best served with ghee rice as a side dish ( as at my in – laws place but no harm in serving it with anything and everything ).I used to love liver gravy that was served to us at GSPS ( good shepherd public school ) in ooty . It used be so very soft . At home the liver mom used to serve was nice but not as soft as in school . Used to wonder why but never complained as 90 % was in school and only 10 % was at home . Only after I was married and started my kitchen experiments did I get the answer to this . My mother – in – law , one mid morning while prepping to cook came with a plate full of roasted liver seasoned with crushed pepper and salt . Tasted one piece , immediately my taste buds took me back to school as the liver was soft and tasted like what I had in school . Enquired my mother – in – law about how she prepared it and only then she mentioned saying it was chicken liver along with the recipe . Pity my mom , as I always used to think she is a bad cook that’s why the liver she prepares is hard . Felt like banging my head as I was dum not knowing the real reason . This incident was a definitive update to me . But you can never ever assure about being armed with knowledge and know – how about food . The more you dig into it gets big , bigger and deep , deeper .

Ingredients

Ingredients	Quantity
Goats liver	1/4 kg cut into small bits
Potatoes	2 big peeled and chopped in the same size as livers
Brinjal's	1/4 kg cut into the same size as livers
Raw bananas ( ash plantains )	2 peeled and cut into the same size as the livers ( immerse chopped potatoes , brinjal's and ash plantains in water separately so that the vegetables do not turn black )
Thin coconut milk	3 cup
Thick coconut milk	1 cup
Onion	1 big chopped
Green chillies	4 slit
Tomato	1 big chopped
Ginger paste	1/4 teaspoon
Garlic paste	1/4 teaspoon
Chilli powder	1 teaspoon
Coriander powder	2 teaspoon
Cumin powder	1/2 teaspoon
Fennel powder	1/2 teaspoon
Turmeric powder	1/4 teaspoon
Salt	to taste
Oil	4 tablespoon .( I use coconut oil ) + oil to deep fry
Pandan leaves ( ramba )	1/2 torn ( optional )

Method

Heat oil to deep fry . Deep fry potatoes , brinjal’s and ash plantains separately to golden colour and crisp . Drain and set aside .
Heat a kadai with oil . Add chopped onions and fry to translucent .
Top with ginger and garlic paste and sauté to crisp . Add green chillies , pandan leaf and tomato .
Sauté till the tomatoes break down and gets to a saucy consistency and oil separates . Top with chilli powder , coriander powder , cumin powder , fennel powder and turmeric powder . Mix well .
Add liver and toss well adding thin coconut milk and cook the liver till 3/4 cooked . Add salt to taste . Once the liver is cooked and all the fried vegetables ( potatoes , brinjal’s and ash plantains ) . Mix well .
Add the thick coconut milk and bring to boil . Reduce the flame , simmer till the Kaliya gets to a thick gravy consistency infusing all the flavours with each other .
Once oil floats on top remove from flame and serve hot as a side dish for flavoured rice , boiled rice , roti , chapatis ……

Mars cornflakes crackle bites

Preparation Time : 10 minutes

Cooking Time : 10 -15 minutes

Serving : 6 – 8 members

Description

Mars cornflakes crackle bites . A really simple four ingredient wonder recipe that I came across in UAE food guild which can be made with effortless ease . Wanted to give it a try immediately but as eid ul azha was to come in a few days , saved it for later and to be celebrated on that day . This was done in a jiffy of 20 minutes . Served it to my hubby’s niece azrin and nephew ahraf . They were like from where did you buy it and just didn’t want to believe that I made These cute , little party nibbles . This drool worthy dessert will feed a crowd in fine fashion . have a few left , ( even after we all almost had a few after every meal ) that’s been packed for my girl ANISHA ( who is a chocoholic ) can’t wait to get her verdict on this sweet culprit that is a complete seduction to all your Senses :-)) .

Ingredients

Ingredients	Quantity
Mars chocolate bars	(200 grams ) 4 pieces chopped
Butter	50 grams
Cornflakes	2 cups
Almond flakes or chopped	1/4 cup
Cup cake paper moulds	few

Method

In a non stick pan melt butter and mars chocolate chunks and melt to get a nice , gooey sauce consistency in medium heat .
Then add the cornflakes and almond flakes . Mix well .
With the help of teaspoon drop 2 teaspoons of this mixture into a greased cup cake paper mould and chill it in fridge for 15 mins only . .If u chill for more time , it becomes like eclairs hard..not crispy crunchy .
Later u can store all in a air tight glass container.

Notes

Those who want kids to eat walnuts you can dip walnuts or whole almonds in this sauce….kids will love it too…

Chinese – kerala chicken fry

Preparation Time : 30 minutes + marination time for 8 hours or over night

Cooking Time : 15 – 20 minutes

Serving : 8 members

Description

Chinese – Kerala chicken fry . A recipe I came up in a foodie group ( don’t remember exactly which one ) .when i first saw the recipe wasn’t sure how it would taste , but the textures and flavours came together beautifully and really complemented each other . the magical marriage of these two diverse cuisines resulted in a knock out dish with an explosion of different flavours. Every home has its own fusion of their fathers side authentic dishes along with their mothers side authentic dishes that creates a togetherness of two culinary cultures as one . to add upon this the new trend of foreign touches manifest each home kitchen more with an undeniably complex and interesting cuisine imbued with influences from around the world . Fusions always leads to fresh ideas with a celebration of vibrant flavours of the world along with the love for the brilliant deep craving , nostalgia of home cooked food . why wait ???? Go ahead and enjoy peeps !!!

Ingredients

Ingredients	Quantity
Chicken	1 kg
Cinnamon stick	2 inch piece
Peppercorns	2 tablespoons
Dry red chillies	6 to 8
Turmeric powder	1/2 teaspoon
Green chillies	3 slit
Garlic	7 flakes
Ginger	2 inch piece
Curry leaves	few
Vinegar	2 teaspoons
Soya sauce	1 tablespoon
Onions	2 sliced
Coconut oil	4 tablespoons
Salt	to taste

Method

Dry roast pepper , cinnamon , cloves and dry red chillies separately for a few minutes until a nice aroma arises .
Make sure not to burn these ingredients .
Cool the roasted ingredients and grind along with ginger , garlic , vinegar , soya sauce and salt to a smooth paste .( add little water if required ) Marinate cleaned chicken in this ground masala over night or for 8 hours at least in the refrigerator . ( over night marination tastes better .) Cook the marinated chicken with a lid covered until the masala gets fully absorbed and becomes dry . Set aside .
Heat 3 tablespoons of coconut oil in a pan and roast the cooked chicken to a brown colour for a 5-8 minutes in low flame as we don’t want the chicken to become to dry and rubbery .
Fry sliced onions , green chillies and curry leaves to a golden caramelised brown colour In one tablespoon of coconut oil .
Mix with the roasted chicken and serve hot .

Indo – Chinese batter fried chicken

Preparation Time :

Cooking Time : 30 minutes + 2 hours marination time

Serving: 4 members

Description

Indo – Chinese batter fried chicken . A fusion dish invented by my mom . Mom is a person who cooks food for moods and just throws in any ingredient that she feels like and comes up with fresh ideas and incredibly flexible dishes . Most of the time it works and some times it doesn’t and no one can name a dish ( or anything actually ) like she does . She comes up with such witty names . When my daughter was here on a holiday , she asked me to make this dish and I was like what ???? As I didn’t know about this fusion invention that mom had attempted . Called mom , took note of the recipe and played by substituting a few ingredients to my preference . The marriage of indian and Chinese cuisine resulted in a knock out dish with an explosion of different flavours . This dish works really well with kids . Called mom again to re- conform the ingredients . The first time she mentioned small onions and this time it was big onions . As I told , moms cooking depends on her mood . The next thing was I had to name this dish . Called my daughter and asked her . She suggested indo – Chinese bajji . I replaced the bajji with batter fried and named the dish indo – Chinese batter fried chicken . In total this dish is a collaboration of three generation ideas put together .

Ingredients

Ingredients	Quantity
Boneless chicken cubes	1/2 kg
Egg	1
Ginger	1 inch piece
Green chillies	6 to 8
Small onions	1 hand full
Garlic	4 to 5 flakes
Vinegar	1/4 teaspoon
Chick pea flour	2 tablespoons
Rice flour	2 tablespoons
Corn flour	2 tablespoons
Salt	to taste
Lime juice	1 teaspoon
Ajinomoto	a pinch ( optional )
Oil	to deep fry

Method

Blitz small onion , green chillies , ginger and garlic to a coarse mixture . Make sure not to grind to a paste .
Mix along with all the other ingredients except for oil to deep fry to a thick consistency batter .taste and adjust .
Set aside and marinate for 2 hours or more . ( I marinated in the morning by 10 and deep fried in the evening for tea ) .
Heat oil in a deep vessel and drop the chicken pieces along with the batter coated all around .
Once the chicken pieces pop up to the surface . lower the flame to medium and Fry to a light golden colour and crisp .
Make sure not to burn the chicken pieces as we need a white coloured crisp batter fried chicken .
Drain and serve hot with tomato sauce and hot tea or as aside dish for lunch or dinner .
the same recipe can be followed and done by substituting prawns for chicken .
Vegetarians can use mixed grated veggies like potato , carrots , cabbage and cauliflower instead of chicken .

Prawn pirattal

Preparation Time : 20 minutes

Cooking Time : 15 – 20 minutes

Serving : 3 members

Description

Broke my head over about what to start with as suddenly my mind is blank and just can’t register or re – collect any thing about this dish or prawns . Asked my boy Afzar and he was like all smiles and told I don’t want my story to be out in your web site . With no one to help me out this time ( as usual ) I just have to go with my own gut I guess . Coming to the dish ( feel a bit geared up now ) , a deceptively simple dish that let’s the prawn speak for it self with out using much ingredients and done in a few minutes other than the marination time . Finally the bulb moment has come now as I have a story about prawns to tell all of you . I have been to Mumbai a couple of times but each time there’s a big gap until my next visit again . Once when on a shopping trip for my brothers wedding we were caught up in traffic in the evening as it was raining heavily and had a long tedious drive back to the hotel as the local rails were stopped and the roads were flooded with people . We were a mixed group of kids , teenagers and adults . The kids ( actually my boy Afzar alone, still remember the fuss he made :-)) ) were getting hungry and not knowing what to do caught up in traffic , my uncle spotted a small shop beside the road selling some thing . He ran out in the rain from the car and got many huge paper cones . It was boiling hot with an inviting aroma , opened and to my surprise it was tiny mildly spiced prawns fried to crisp that was a budget friendly way to feed our Crowd too .My boy Afzar was around 5 years then and he jumped with joy seeing the prawns . All of us being busy munching the hot prawns , I was feeding my boy as well in between and in a few minutes he dozed of to sleep after a tiering day of shopping . It was intriguing and gratifying how all genders ( young and older ) loved this prawn dish . Till date he keeps asking me to prepare a fried prawn like that and I have tried my best to get close to the dish but my boy is not satisfied as yet . I guess the hunger prank that day made the prawn taste even better . Think , I have to get him hungry to that extent again to get a yes from him . Happy me as my boy didn’t want his story written in my web site but all my culinary moments revolve around my kids as all mothers world wide .

Marinate Ingredients

ingredients	Quantity
Prawns	1/2 kg cleaned
garlic paste	2 teaspoons
cumin powder	2 teaspoons
red chilli powder	2 teaspoons
green chillies	4 chopped
coriander leaves	3 tablespoons chopped
salt	to taste

Seasoning Ingredients

Ingredients	Quantity
Coconut Oil	2 tablespoons
cumin seeds	1/4 teaspoons
curry leaves	few
Lime juice	1/2 lime

Method

Combine marinade ingredients and rub in to the prawn.
Leave to marinade for 2 hour in the refrigerator .
Heat oil in pan on moderate heat.
When hot, add cumin seeds and curry leaves . Once they crackle slide in prawns and marinate into oil.
Cook until well cooked and serve with a good squeeze of lime juice .