Prawn Fry (Konch Varuthathu)

Tiger Prawns - ½ kg
Chilli powder - 1 tbsp
Ginger - 3 inch size
Garlic - 6 pods
Salt - to taste
Curd - 1 tbsp
Bread crumbs of 2 slices
Oil for frying

Peel the tiger prawns and remove the veins.
Wash twice and keep aside.
In a chutney grinder, make a paste of ginger and garlic by adding curd ,
Chilli, turmeric powder and salt. Marinate the prawns in this paste
overnight or keep atleast for 4 hours in the fridge.

Keep a wok ( cheenachatti) on medium flame; insert each prawn
with a tooth pick , dip in bread crumbs and deep fry.
Serve hot.
Excellent as starters or as side dish with rice.

Tips;
1. While peeling the prawns, retain the tail , for better presentation.
2. Insert the tooth pick straight into the prawn so that it does not
curl much while frying.