First, let us make a masala paste for the prawn fry. Take a small mixie jar or a blender and add in the country garlic. Country garlic is preferred for this recipe. If you cannot source country garlic, you can use regular garlic. Add in the roughly chopped ginger. Add some red chilli powder, turmeric powder, cumin powder, black pepper powder, salt, Kashmiri red chilli powder (mainly for the bright red colour), coriander powder and little water. Cover the mixie jar and grind this mixture to a really smooth paste. Pulse the mixie several times to make sure that the garlic and ginger is finely pureed. Set aside.

Heat a wide cast iron griddle and add in some oil. Add the cleaned prawns to the griddle. Medium or small prawns are preferred for this recipe. Roast the prawns on the griddle for about a couple of minutes. Once roasted, make a small well in the centre and add in some oil. Add in the ground paste to the griddle. Slowly fry the paste on the griddle while tossing the prawns along. Roast well for two to three minutes till the prawn fry looks dry. Add little oil mid way so the paste fries up and caramelises.

We also need to make a sauteed onion tomato mixture for this recipe and here is how to do it.
Heat a little oil in a pan and add in the chopped onions. Add the chopped tomatoes along. Add some salt and mix well to combine. Cover the pan with a lid and cook on a low flame for about three to four minutes. The tomatoes must get soft and mushy. The onions should be cooked to a soft texture too.

Add the sauteed onion tomato mixture to the griddle. Mix everything well to combine and roast everything for a couple of minutes more.

Once roasted add a few tablespoons of water to deglaze the pan and to get all the masalas and flavour bits sticking to the griddle.

At this stage add some black pepper powder. Add some cumin powder and finally a generous sprinkling of curry leaves. Mix everything well to combine.

Our fantastic prawn fry is ready. It tastes divine with some hot white rice. Enjoy!