Yetti Karwar Fry


Yetti Karwar Fry.

Yetti Karwar Fry

Yetti Karwar Fry is special in its simplicity. Clean flavours, fresh juicy prawns and crisp texture come together to make this speciality from Karwar in coastal Karnataka a hit in the region.
540 gm prawns (with tails on)
200 gm semolina
2 tbsp ginger-garlic glue
1.5 tbsp bean stew powder
1.5 tbsp refined flour
1.5 tbsp corn flour
Juice of 2 lemons
Salt to taste
4 lemon wedges
A couple of singed branches of curry leaves
Devein the prawns and shell them, leaving the tails on. Clean, wash and channel well.
Marinate the prawns with ginger-garlic glue, bean stew powder, lemon squeeze and salt for 2-4 hours.
Dust the prawns with a blend of semolina, refined flour and corn flour. Profound fry until cooked through.
Serve embellished with singed curry leaves and lemon wedges

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