Porcha Jera

(Serves 4)

Ingredients:

16/20 prawns
50g ginger paste
50g garlic paste
15g red chilli paste
5g garam masala powder
10g cumin powder
Salt to taste
50g tamarind pulp
5g turmeric powder
150g semolina
Oil to fry

Method:

Shell, devein, wash and pat dry the prawns.

Mix together all ingredients except semolina and oil and rub the prawns with this. Keep aside for 2 hours.

Dust the prawns in semolina. Heat oil and deep fry prawns for 2 minutes until crisp.