JHATPAT CHATPAT- FOR QUICK, EASY AND TASTY RECIPES

This authentic recipe from the North Kanara part of India, has been shared by a septuagenarian who has been eating it since her childhood.
Thanks Aayi for the awesome meal we had with you today!

Ingredients:
3/4th kg prawns
8 tsp red chilly powder
3/4 tsp amchur powder/ tamarind concentrate
1 tsp mustard seeds
1/2 tsp methi/ fenugreek powder
1  sprig curry leaves
2 tsp hing/ asafoetida
Crushed and unpeeled garlic cloves(15-20)
200g coconut oil.

How to make:

Marinate deveined and cleaned prawns with 3 tsp red chilly powder, salt and aamchur powder/tamarind paste. Keep aside.
Warm coconut oil in a frying pan. Add mustard seeds(wait for them to sputter), fenugreek/methi powder, curry leaves and asafoetida/hing. Then add 4-5 tsp red chilly powder and crushed garlic cloves. Sauté well until you get a nice aroma. Then add marinated prawns and bring to boil. Simmer the flame of the stove and cook till the prawns are well cooked.
Bottle and store in air/water proof condition for longer shelf life.