Karwari Prawns Recipe From The Masala Art Cookbook

• Prawns24 prawns, peeled and deveined, tail intact2 tablespoons lemon juice1 tablespoon jarred ginger-garlic paste
• Salt
• 1 teaspoon red chile powder1 tablespoon jarred red chili paste (like Thai Kitchen brand)1 teaspoon ground cumin1 teaspoon ground turmeric
• 1 egg
• ½ cup tamarind concentrate
• Vegetable oil, for frying
• 2 cups semolina flour (available at Indian grocery stores as sooji)
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• Chutney
• 1 cup desiccated shredded coconut
• 8 dried red chilies
• 1 tablespoon vegetable oil

• Pinch of ground asafetida (optional; available at Indian grocery stores)6 fresh curry leaves (available at Indian grocery stores)

1. In a large bowl, coat the prawns with the lemon juice, ginger-garlic paste and salt. Let rest for 5 minutes.
2. Drain any excess water, then add the chile powder, chili paste, cumin, turmeric, egg and tamarind concentrate. Mix well.
3. To make the chutney, combine the coconut, chilies, asafetida (if using), curry leaves and 1 tablespoon vegetable oil in a food processor, or mix into a paste using a mortar and pestle.
4. In a wok or deep skillet, heat 2 inches of vegetable oil until it reaches 350°. Toss the prawns with the semolina flour, then deep-fry until lightly golden, about 3 minutes. Serve hot with the coconut chutney.