Yummy Recipes

Home-style Chicken Curry

Home-style Chicken Curry

Anjali Venugopal January 20, 2017 NO COMMENTS

WhatsApp Image 2017-11-21 at 11.18.45

It is another one of those oxymoronic days in Vienna; when it looks so sunny that one wouldn’t for his life believe it’s a freezing -6 degrees outside. Well, at the moment I have have no complaints, since I am cooped up in my warm apartment wondering what to whip up for lunch. As I look up, I see them dishes from breakfast waving at me almost as a reminder to give them a shower but right now all I am gonna do is scowl.

I have the whole day to myself since the Husband is working on a crazy deadline and in all probability will not be home for a while. This means that I will whip up a lazy lunch, maybe some stir fried veggies and rice, get a good hour of my afternoon siesta, hit the gym, roam around in this gorgeous city dressed like an eskimo, may be get my plants at home a new friend, make a short visit to the Indian store around the corner, while watching the world get ready to welcome the weekend. It is so fascinating to watch the expressions on the faces on the street change as you get closer to the weekend. The droopy sides of the lips on a Monday morning are never to be seen on a Friday. The sober nude lip colours are almost always replaced by gorgeous reds and pinks; it is almost like every single soul on the road gets an added spring in their step.

I was blown away by how seriously people here take their weekends. Nobody works on a weekend in this part of the world and that left me with my jaw on the floor, since I come from the legal fraternity in India where people seem to have forgotten as much as what day they are on. People do make a lot of money, but at the end of the day, apart from the occasional debaucherous splurge on alcohol, when do they get to spend it with joy, as a treat to themselves for having laboured so hard right through the week? Maybe never?

Here, the sights on the streets or even in a supermarket on a Friday evening keep me charmed. You see youngsters grabbing packs of beer, women stacking up on groceries for the weekend, the lone guy who roams around looking as confused as I would in a calculus class, old couples checking out bottles in the wine section, kids in a frenzy upsetting everything within their reach. It looks like they all have their own plans, sweet in their own way, but that one thing that strikes me as common on all their faces is the undeniable happiness.

As creepy as it may sound, I have always, ever since I was a child, taken to watching people and their expressions, wondering what it must be that they would be thinking. Some people look delighted, may be they just got a bonus or a pay hike at work; some people look excited, maybe they are getting ready to go out on a date with someone they’ve had on their mind for a month now; some people look passive, maybe the day gifted them with a yelling at work or maybe got told off by a spouse for their lack of tidiness; some people look low or forlorn, maybe they have a financial crisis to deal with, maybe they are dealing with death, a heartbreak; and I wish I could go tell them it’s all right and that things just have a miraculous way of falling back in to place and that time heals all wounds.

Okay, getting into business.

Today, I have yet another insanely easy recipe for you to help you have a happier weekend. It is my go-to recipe for the easiest chicken curry on the planet. This is a nice and thick, medium spiced gravy that is bound to make you feel at home if you have it with a few round, soft chapatis or with a bowl of hot white rice. A lot of you have been mentioning that you are rather stoked about how easy my recipes are. That’s the point, trust me. Each and every one of us have that palate that is most tingled with flavours only a home cooked meal can offer. I intend to share recipes only fit for beginners, since that is the bunch I want to cater to, since well seasoned chefs would not by any means need me to spoon feed them with my versions. Haha. So here goes.

Things you will need:

  • Chicken- 500 gms (cut into small pieces)
  • Onions- 2 large
  • Tomato- 1 large
  • Chilly powder- 1 tbsp
  • Corriander powder- 2tbsp
  • Turmeric powder- 1 tsp
  • Garam masala- 1 tsp
  • Cashews- plain, unsalted- 7-8 soaked in water for 15 mins
  • Mustard seeds, dried red chillies, curry leaves- for tempering

How to go about it

  1. Grind the onions and tomato in a mixer grinder to form a nice smooth paste.
  2. Heat 2 tbsps cooking oil in a wok and once hot, temper the mustard seeds, dried chillies and curry leaves.
  3. Add the onion and tomato paste to the wok.
  4. Add some salt to it and keep sautéing till the water content is lost and the oil starts to leave the edges. (Add more oil if required during this process)
  5. Add the powders to the wok at this stage and keep sautéing for about 3 minutes.
  6. Add the cleaned chicken to the mix and stir well so that all the pieces are evenly coated with the gravy.
  7. Add half a glass of water and mix well.
  8. Keep the wok closed till the chicken is cooked well.
  9. In the meanwhile, make a paste of the soaked cashews after adding 2 tbsps of water.
  10. Once the chicken is cooked well, add this paste and mix well.
  11. Check the salt, and keep the wok closed for another 3-4 minutes.
  12. The gravy would have thickened by now.
  13. You chicken curry is done.

Wasn’t that just supremely easy? Enjoy your happy weekend meal! 🙂

Chicken Perattu

Chicken Perattu

Anjali Venugopal January 12, 2017 2 COMMENTS



Hello hello!

Just as I got done with my mad weekly cleaning of the house, I thought I had to sit down to write just a little something before I got tempted to abandon the blog all over again. So here I am, back at my small, dark, wooden round table sipping on a tall glass of Tang (orange and my favourite), nurturing a holiday hangover, missing the Amma’s hugs and the absolute luxury, the concept of ‘home’ offers; where the house is miraculously clean, and food just somehow finds its way to the dining table without one having to even as much as bat an eyelid.

As I look up from my computer, I realize the sun is out paying Wien a visit, and I can see the snow glistening in the light, rehearsing well to make the city a wet mess and a small black birdie out to play in the withering bush right outside my window. Every time I have the house to myself, I have the habit of playing music and today, I have the Dixie Chicks playing in the background. And that just reminds me of the long way I have come. Let me explain.

Flash back to the 18-year-old me. Acne covered face, an old worn out broom for a pony tail, a black tee and a pair of pretty awful looking jeans and how could I forget them sneakers. This person swore to the world (and to herself) that she was a head-banging heavy metal addict; listening to Pantera or Lamb of God or Judas Priest or Slayer made her feel like she could be a part of that elite clique looking down upon the measly beings, listening to “lame” music; in short, feel “cool” for whatever unfounded reason.

Down the lane, now may be at the start of my twenties, something my dad said really pulled at a few chords in my heart. I will not quote it here but I can tell you that it was meant to bring my head down from the clouds and to start looking at the world in a different light; a lovely golden yellow light.

Just think about this; how many times have you read posts on social media that really meant a lot to you, maybe brought a tear or two to your eyes, heart of hearts wanted to share the emotion with the world by showing it them, but never dared ONLY because of the fear of being “judged” by the “cool kids” (or overgrown adults) for feeling so strongly about something that wasn’t globally recognized in the list of “cool things”? How many times have you desperately used every ounce of sweat and tears in your body to try to portray to the world that you, are the fulcrum of a huge social circle of uber cool, fun people while knowing deep down in your heart that you had just two or maybe three people whom you’d call on a genuinely lonely night?

Well, I was certainly one of them. Covert, yes, but definitely one from that lot. But today, as I stand at 27, I can proudly say that I do not belong to that lot any longer. I honestly do not care if I am thought of as “uncool” or boring or dumb. It was a decision I took many years ago that I would not lie to myself any more. Coming to think of it, there was a point in time where I, myself didn’t know what I liked and what I disliked only because of the mask I was so used to wearing that it actually started to feel like my own skin. Please, pretty please, if you can relate to this emotion, do not look left or right, pull the mask right off, right now! I cannot begin to elaborate on the kind of freedom and happiness it brings to your life. 🙂

Today, I am happy to let the world know that I am a cheap drunk; that my body cannot handle anything more than 2 beers; that I am NOT the rum and coke person I would have liked to showcase myself to be, maybe 6 years ago. Today, I have no qualms in telling the world that, as much as I still love a few of the evergreen metal tracks, I love my country music, my old Hindi playlist, lovely mushy acoustics and even cheesy pop sometimes, for that matter. Haha. Today, I can admit with no shame that although I may not cry often, I have the innate capability to fill buckets when I do start. (I lived under a rock of misconception that crying was a sign of weakness). I can also happily let the world know that I still have horrible skin and hair days and days when I look like a grey rag on the road. Trust me, everybody does. It is just that you don’t get to see it on their social media profiles, just like you don’t see it on mine. 😛

Good Lord, that glass of Tang ran deep. Let me quickly get in to what I came here for in the first place. 😐

Today, I am going to share with you a recipe of a Kerala style Chicken Perattu. It is a lovely, dry, chicken dish that works best with Rice or Rotis or Appams. You may want to try this out on a day you call in for some cold beer with friends (the 2 or 3 referred to hereinabove :P).

Things you will need:

  • Chicken- 500 gms, cut into small pieces
  • Shallots- 10
  • Ginger- 1 inch stick
  • Garlic- 6 pods
  • Turmeric powder- ¼ tsp
  • Coriander Powder- 2 tbsp
  • Chilli Powder- 1 tbsp
  • Garam masala- 1 tsp
  • Pepper- 1 tsp
  • Onions- 2 large or 3 medium (long fine slices)
  • Mustard seeds, curry leaves and dried red chillies for tempering


How to go about it:

  1. Make a paste out of the shallots, ginger, garlic and all the powders. A slightly coarse paste will do.
  2. Marinate the chicken in this paste for about 20 minutes.
  3. Heat a wok and add this marinated chicken in to the wok directly and add about a quarter cup water and salt to the chicken. Keep the wok closed till the chicken is cooked well.
  4. Simultaneously, in another pan, heat some oil and temper some mustard seeds and dried red chillies.
  5. Add the sliced onions to this and sauté until golden brown. (Don’t be lazy)
  6. Once the chicken is well done in the wok, add the sautéed onions to the chicken and mix well.
  7. At this stage, also add some fresh curry leaves and half a teaspoon of garam masala. Mix well.
  8. Leave the wok open and get the gravy to completely evaporate.
  9. Once the water content has left, add a slight bit more oil, and lightly fry the dish.
  10. Tuck in well, folks! 🙂
Chicken Pepper Roast

Chicken Pepper Roast

Anjali Venugopal December 29, 2016 NO COMMENTS



Namaskaaram from God’s own Country this time. Just as we saw that Winter was about to show her nastiest face in Wien, we caught the next flight and made the quickest escape to the land of the (atrocious amounts of) sun, sand and sea; Trivandrum.

As much as I love my life in Vienna, there are certain cockles of my heart which refuse to be warmed by anything but the sights, sounds and smells of my hometown. And as much as we try to deny it, I am positive that this holds true for all of us. In spite of my incessant complaints of the sun all set to burn every inch of skin he sees, or the mutant mosquitos, or about having to reexamine my outfits each time I step out of my home, lest the ‘aunties’ in the neighbourhood be scandalized, or even about the wondrously slow internet in this city, I have always known from the time I left home at 17, that I need my timely dosage of mallu-land to keep me rejuvenated.

This city somehow makes me realize that even the simplest of things can make me happy; and by that I do not in anyway mean that life is problem free. We all have our share of woes, be it in terms of work or finance or staying away from the ones we love the most or even the bad skin and hair days for that matter. Haha.

What I do mean to say is, on the days I spend with my goofball sister, at my doorstep at home, watching the day draw to a close, the silhouettes of the birds flying back to their nests, the twinkle of the lights on the verandahs of all the homes nearby, the daily wage earners walking back home in their thin, airy cotton shirts with the lungis folded up to their knees, carrying bags of what I always assume is rice and some fresh catch of fish for the night, makes me happy. As the twilight sets in, the breeze brings with it the music from the temple down the lane or sometimes the sound of the church bells or even the prayer call from the mosque in the distance. As the sun goes down, the smell of agarbati in the air reminds me that it is prayer time in every home in the vicinity irrespective of the names of the gods at the receiving end. And one cannot help but wonder, as to when we grew old and our days complex.

Today, I will share with you a recipe that reminds me of home. As always, this recipe is wonderfully easy and uses nothing more that the ingredients most of our homes would already have in store. It is a chicken dish in some a thick, spicy semi gravy and trust me, the wok has been wiped clean every single time. So here goes.

Things you will need:

  • Chicken- 500 gms (cut into very small pieces)
  • Onions- 2 large or 3 medium (long thin slices)
  • Whole peppercorns- 2 tablespoons (ground until smooth)
  • Garam Masala Powder- 1 teaspoon
  • Turmeric- 1 teaspoon
  • Vinegar or lime juice
  • Soya sauce- 2 tablespoons
  • Mustard seeds, Cooking oil, dried red chillies and curry leaves for tempering

How to go about it

  1. Marinate the chicken in ½ a tablespoon ground pepper, vinegar, salt and the turmeric powder.
  2. In a wok, heat some cooking oil and temper some mustard seeds and dried red chillies. Keep the curry leaves for later.
  3. In the oil sauté the onions till they turn deep brown. Add salt to the onions to make sure they get browned fast. It is important to sauté the onions very well for this recipe since that is the fulcrum for the entire dish.
  4. Next, add the garam masala and the remaining ground pepper to the onions. Mix well.
  5. Add the soya sauce to the onions along with a teaspoon of vinegar or lime juice.
  6. Next, add half a glass of water and mix the gravy well.
  7. Add to the gravy the marinated chicken and mix well.
  8. Keep the wok closed until the chicken is cooked well.
  9. Open the wok, add the curry leaves and get the water content to evaporate fully while stirring occasionally. Check the salt and add more if required.
  10. Add a bit more oil to the wok after the water content has reduced well and mix until the chicken pieces are nicely coated with the thick gravy.
  11. Tuck in well! 🙂
A One-Pot Chicken Rice

A One-Pot Chicken Rice

Anjali Venugopal December 7, 2016 NO COMMENTS

Hello again!
Here I am, guilty as charged for abandonment of blog (yet again!).

Well, honestly, I have come to realise that juggling a law firm job, managing the house (in spite of considerable help from the Husband), cooking, living with my obsessive cleaning tendencies, keeping the finances in check, making sure that I am involved as much as possible with the families back home and working out, all in one day, is not as easy as I may have foreseen, a couple of months ago.

However, despite all the hustle and bustle I must say that I am quite enjoying this new phase. Although, not a day of mine passes by without my wondering as to how my Amma has been doing this and more for all these years without grumbling. Some superstars we have as moms!

Well, the good news is, despite all these daily activities I just listed out, my cooking has not taken a back seat. I make it a point to cook at least a simple meal every day after I get home from work. I have come to realise that this little hobby of mine does to my mind just what a long hot bath with some exotic essential oils does to my body. It is not oft that one’s passion and profession end up being one and the same thing. And as much I would push anyone to run after their passion with all their might, I would never preach that they do so, at the cost of leading a financially independent life. But! Even amidst all the busyness your work life throws at you, it is absolutely essential that you keep aside a tiny portion of your day, only to do that one thing that makes you happy; that one thing that does not ask for that extra bit of effort from you; that one thing that you look forward to with a twinkle in your eye, just as the long day at work draws to a close.

Cooking does that for me. It just peps up my mind in no time. In fact, it need not even be full-fledged cooking. There are days when I just come back from work, struggle with the multiple layers of clothing (thank you, Wien!), change into an oversized tee and a pair of over used shorts, probably get myself a cold beer from the fridge, and then plonk myself on the couch to read the recipes I may have bookmarked through the day. The Husband now realizes that this is when I get in to my zone for a bit, before I have the energy to get into planning dinner or blabber about my day at work, and he goes about doing his own thing. I cannot stress enough on how absolutely important this half an hour is for me. Why don’t you start with keeping aside half an hour of your day ONLY for yourself? Don’t forget to come back to thank me. Haha.

Anyway, getting down to business. Today I am going to share with you a recipe that I came up with on a pretty long day when there wasn’t much energy left in me to cook an elaborate dinner. It is a one pot chicken and vegetable rice. And by that I mean, the whole dish is cooked in a single pot and you have a yummy meal on the table in less than 40 minutes flat.

Things you will need: (serves 2 giants and 3 normal eaters)

· Chicken breast- 2 (You may use some pieces of boneless chicken too. About a 100 grams)

· Basmati Rice- 1.5 rice cooker cups

· Spring onions- 2 sticks cut into small pieces

· Onion- 1 small, sliced

· Carrot- 1 grated

· Green chillies- 2 slit

· Soya sauce- 2 tbsp

· Chilly garlic sauce- 2-3 tbsp (I used sriracha)

· Ginger garlic paste- 1 tsp

· Thyme- optional ½ tsp

· Salt and pepper to taste

· White vinegar- 1 tsp (can be substituted by half a lime’s juice)

How to go about it

1. The first step would be to boil the chicken in a saucepan with about two cups of water, enough salt, pepper (1 tsp) and thyme. Just make sure there is enough water since we would need enough chicken stock to proceed with the recipe. This would take only around 5-8 minutes.

2. Take the boiled chicken out and shred it into small pieces. Keep the stock aside.

3. Next in a deep wok, heat some cooking oil. Add the ginger garlic paste and sauté till the oil becomes fragrant.

4. Add all the vegetables and sauté in the oil only till they begin to soften. This should not take more than another 5 minutes.

5. Add all the sauces to the vegetables. Here, there is honestly no fixed quantity. I like some flavor in my food so added some extra chilly garlic sauce too. By two tbsps each should be good.

6. Also add a tsp of white vinegar.

7. Sauté for around a minute.

8. Next add the rice straight into the wok. Mix well. With the sauces and veggies.

9. Add 3-4 cups of the chicken stock to the rice. Mix well.

10. Keep the wok closed for about 10 mins.

11. When the rice starts to cook, add the shredded chicken and more stock, just in case you feel it is insufficient for the rice to cook thoroughly.

12. The rice takes about 20 mins in toto to cook completely and for the water to dry up.

13. Your one pot meal is ready. Dig in! 🙂
This recipe works well for a working day dinner or even for a quick date night meal at home! Bring out the chef in you. Your body and your bank balance will thank you for life! 🙂

Beef Stroganoff- the tame Russian

Beef Stroganoff- the tame Russian

Anjali Venugopal July 8, 2016 NO COMMENTS

I just realised that I have not been keeping up with the initial plan of a recipe a week and that there are quite a few recipes that were promised before I absconded. Well, the last two weeks have been rather crammed with all the wedding prep. There have been days when I even considered moving in with the tailor.

Okay, let’s not venture into the wedding stories. Today, I share with you the recipe to one of my all time favourites- Beef Stroganoff. This is the kind of dish you’d crave for on a cold, rainy day. As  they say, food is supposed to bring back memories; of childhood, of love lost and found, of people, of places, of insignificant evenings at your granny’s knee listening to her ramblings of her childhood, of simpler times. Food is something that should appeal to all your senses. In other words it should bring unadulterated happiness. It is meant to fill your soul and not just your tummy. A line that really pulled at the chords of my heart was one from a popular Malayalam movie, Ustaad Hotel. The line roughly translates to mean this: “It is not difficult to fill stomachs; the real deal is to be able to fill souls.” So beautifully captured.

This dish is one that I have dreamt of as a child, which was long before I actually had a chance to taste this originally Russian goddess. I still have etched in my compartment for the fondest of memories, a (then) Czechoslovakian folk tale that my dad read to me when I was about 6 or 7; the Nail Soup. The story was about this little soup a poor couple made out of a nail (yeah :-|) and all the ingredients they could get their hands on. Crisp carrots, broccoli, corn, mushrooms, sweet potatoes, juicy meat.. you name it, the soup had it. In my head, the soup that they made tasted a lot like our dish today. 😀 And yes, I inherit the passion and love for food and all things meat, specifically red meat, from my dad. Haha

I have lost count of the number of places I have tried the Stroganoff at. I am one of the biggest fans of of red meat and after Venison, Beef would certainly be my pick; to cook and to eat. Out of the few Stroganoffs my taste buds shortlisted, as odd as it may sound, I would gladly pick the Stroganoff served at Plan-B on Residency Road in Bangalore. This endearing little place has always welcomed me with open arms and hands holding mugs of chilled draught beer. Being the carnivore that I am, the food at Plan-B has invariably left me impressed and my tummy satiated. So well, the point being, my aim when I made this recipe was to mimic that beautiful buttery flavour that I got from the Stroganoff served at Plan-B. So try this out, and see for yourself.

Things you will need:

  • Beef (chopped into small pieces)- 1 kg
  • Onions (medium sized)- 2
  • Mushrooms- 100 gms or more if you prefer
  • Green chilly (strictly optional)- 2 slit vertically
  • Bell peppers- 3 (I used red, yellow and green for visual effects :P)
  • Pepper- ¾ tablespoon
  • All purpose flour- 1 ½ tablespoons
  • Butter (salted)- to sauté
  • Salt- to taste


How to go about it:

Step 1: The first step would be to pressure cook the beef with salt, the pepper and the green chillies. Make sure you add about 1/3 a glass of water to it, so that we get enough broth. Beef has quite a bit of water content so, you do not need to add more water than this. Allow the pressure cooker to make at least 4 to 5 whistles.


Step 2: After that is done, the next step would be to to separate the beef pieces from the broth. You could use a strainer for this. Keep the stalk aside.



Step 3: Sauté the beef pieces in butter till they are nice and brown. Post which, you would want to sauté the onions, the mushrooms and the bell peppers (all separately) again, in butter. I suggest you use salted butter for this. The vegetables don’t need to be overcooked, so you’ll need to sauté them for a maximum of 2 to 3 minutes each. All you need to ensure is that they catch the lovely, warm, buttery flavour.



Step 4: Add the beef broth to all the vegetables in a wok and stir.

Step 5: As the vegetables in the broth are heating up, add the all purpose flour and mix thoroughly to ensure there are no lumps formed. The mixture will start to look nice and thick and creamy.

Step 6: Add the browned pieces of beef to the wok, mix thoroughly and keep the wok closed and on low heat for about 20 minutes.


Your Beef Stroganoff, (my way :P) is now ready. I have read and have also been told that some people tend to use sour cream to their Stroganoffs. Maybe I’ll give that a shot but that is for another day. I served it on a bed of hot white rice and we loved it! It goes beautifully well with soft, warm bread too. Try it out and as always, do let me know. You have no idea how happy your feedback makes me, not to mention the encouragement.

Cheers peeps! 🙂


My Unassuming Spicy Fried Prawns

My Unassuming Spicy Fried Prawns

Anjali Venugopal June 20, 2016 NO COMMENTS


My mum reminds me at least once every second day, about how I was the last person she expected to turn to anything homey, let alone cooking. Honestly, even I didn’t realize when my love for cooking got under my skin. I started cooking only as a means to sustenance, to keep poverty at bay, by the time the boy and I reached the end of the month at law school. No, unfortunately we didn’t succeed in the latter, and this may be attributed to our eternal obsession for exotic food and drink. Our love for gastronomy certainly lays at least two of the founding stones in our relationship and I think that’s wonderful. 😛

So, now here I am, delighted to have found for myself something that I genuinely love doing. I have come to realise that apart from developing and improvising on recipes, one thing thing that makes me just as happy, if not happier, is being given an opportunity to stuff other faces. 😀 And I am positive that two of our closest friends from law school (now happily married and would rather be treated as a single entity :P) would most certainly stand testament to that.

Okay, enough of pointless blabber. Moving on to food. In a hypothetical scenario, where two daunting delinquents have me at gun point and I am asked to pick an ingredient which I would swear by, I would certainly pick onions and then tell them that they didn’t need no guns for such a simple task. I think onions are a gift to all food Indian. The only trick you need to master is the art of sautéing (to be read as the art of staying patient.) So, here goes. This recipe of mine is very onion centric and as always, super easy.

Things you will need:

  • Prawns- 500 gms (Any size, cleaned and deveined)

For marination:

  • Onions- 2 large
  • Chilly powder- 1 ½ tbsp
  • Coriander powder- 1 tbsp
  • Turmeric powder- ½ tsp
  • Fine ground black pepper- 1 tbsp

For sautéing:

  • Onions- 2 Large thinly sliced
  • Curry leaves- 1 swig
  • Cooking oil


How to go about it:

Step 1: The first step would be to make the paste for marination. Take 2 large onions and make a fine paste of it by using the mixer. To the onion paste, add the powders and salt to taste. Mix well and the paste is ready. Marinate the prawns in the paste and keep it aside for half an hour.


Step 2: Heat some oil in a pan and temper it with the curry leaves. The authentic aroma of Kerala food that the curry leaves provide you with, is undeniable. Next sauté the other onions that are thinly sliced. Add a bit of salt to hasten the process by a bit. You need to be patient enough to sauté the onions till they are a golden brown. This step needs to be followed to the T for the desired result. No fidgeting.

Step 3: Once the onions turn a golden brown, add the marinated prawns. Mix it well in the onions and oil and keep the covered on medium heat.

Step 4: Seafood tends to cook very fast and I am not a fan of overcooking seafood. So in a matter of ten mins, the prawns would have been cooked and the water content in the prawns would have oozed out. Remove the lid and get all the water to evaporate by keep the pan on high heat.


Step 5: Once all the water has evaporated, add a spoon more of oil and fry the prawns till you achieve the desired consistency. I like my prawns 90% dry, which means I don’t let them fry till they are absolutely stiff. With this, your spicy fried prawn is ready to be pounced on.


How easy was that? Let me know in your comments! 😀