Southindian Stir Fried Prawns in Coconut Masala/ Prawn Podimas ( Prawn Puttu)

Fish Podimas is a typical southindian side dish normally prepared with crab, shark, seer fish or prawns๐Ÿ˜Š We have many variations in the same recipe using coconut and without coconut. This side dish is excellent when served with steam cooked rice, biryani or roti๐Ÿ˜‹

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500 Grams Prawn (Shelled + De-veined+ Washed+ Chopped into tiny Pieces reserved)
10 Pods Garlic (Peeled+Washed)
1 Inch Ginger (Peeled+Washed)
1/4 Cup Fresh Coconut
1/4 + 1/4 Tsp Fennel Seeds
1 Dried Red Chilly
1 Green Chilly
1 Onion (Peeled+Washed+ Sliced)
1/4 Tsp Pepper corns
1 Tbsp Chilly Powder
1/2 Tbsp Turmeric Powder
1/4 Tsp Cumin Powder
4 Sprigs Curry Leaves
1/2 Tbsp Mustard
1/4 Tsp Asafoetida
2 Tbsp Oil 
1 Tbsp Ghee
Salt as per taste
1/2 Lime Juice
2 Tbsp Chopped Coriander 

In a mixer jar add curry leaves, coconut, 1/4 tsp fennel, onion, ginger, garlic, pepper, green and red chilly grind as smooth masala paste as possible reserve. Do not use water to grind this masala.

Heat a wok on medium flame add oil and ghee. Once the oil starts to smoke add mustard seeds allow to splutter, add fennel seeds, curry leaves and asafoetida to the mustard fry for a minute once all the spices have spluttered and settled add coconut masala, red chilly powder, turmeric and cumin powder fry for a minute or until the oil surfaces to the sides...

Add the prawns to the masala along with salt keep stirring until the masala has distributed evenly. Place the flame on low to medium the prawns will be done under 10 minutes do not add water or any moisture.

Keep stirring the prawns occasionally or until the prawn have cooked taste and adjust the salt if there is moisture place on high flame allow excess moisture to evaporate garnish with lime juice and coriander serve hot...Enjoy ๐Ÿ˜‹ 

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