My family loves this dish.  It’s a big hit every time I prepare this dish.  Sharing this recipe which I got from 1 of my favourite cooking inspiration aunty Shireen Anwerji.


Prawns 1/2 kg. Cleaned, deveined and washed.

Maida 2tbs,

Cornflour 2tbs,

Egg white 1,

Salt 1/4 tsp

Black/white pepper 1/4 tsp.

Kashmir chillies 8-10 soaked in water,

3 green chillies slit slant,

Water 1/2 cup

Tomato Ketchup 1/4 cup,

Yoghurt whisked 4 tbs.

Sugar/Jaggery  1 tbs,

Salt 1 tsp.

Oyster sauce 2 tbs,

Ginger julien 1 tbs

Onion 1/2 cup finely chopped

coriander leaves 3 tbs.;

Oil 1/2 cup

Curry leaves 2 sprigs

Ginger garlic paste 1tbs,

Tomato paste 1 tbs

Mix together Maida, cornflour, egg white, pepper, salt and deep fry.

In microwave  bowl add water and red chillies.  Microwave for 2 minutes.  Carefully remove the bowl after it has cooled down.  Jerk the seeds off.  Put the chillies in a mixer and make a paste of the same with a little water.

In another vessel take oil from the pan you have used for frying the prawns about 4 tbs.  Add finely chopped onions and fry till soft.  Add ginger garlic paste and fry well till the raw taste disappears.  Add your ground red chilli paste and fry well.  Add slit green chillies (cut slant not finely chopped).  Fry for a few minutes add water and stir to mix well.  Now add tomato ketchup, whisked curds, oyster sauce, tomato paste and mix well.  You will see oil floating on top then add sugar, salt and mix.  Add your prawns and  close the lid.  Leave it for flavours to mix well for about 5 minutes .  Just before switching off the gas add curry leaves, ginger juliens and coriander leaves.  Ooh La La your prawns 66 is ready and the aroma is wafting through the kitchen.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s