Goan Recheado Prawns Stir fry Recipe

Fried Prawn with Lemon rice is a simple dish combination to prepare for busy days and perfect when you end up with unplanned guests, for you won't take too long to prepare and fry the prawns and boil the rice.

The lemon rice compliments the prawns well and the colors of the spices a full yellow and red.

It is another Indian dish but this time an uncomplicated one.

We experienced in Goa some days ago our last rain of the season, at least we think so it was our last rain, well nobody can say for sure.

Finally, the rain cooled down the insane humid temperatures, leaving the world refreshed and clean.

Even the squirrels started to come out more, but they were too fast again to click a photo of them.

Recheado Prawns Goan Stir fry Recipe - Serves 2~600 gms White big prawns

1 Tbs Garlic Paste, blend Garlic with little water to paste

Salt

1 teaspoon Turmeric Powder

1 ½ Tbs Red Masala Paste

Olive Oil

First things first: Clean the Prawns!

Local People told me that white Prawns don't need to be deveined, it's not necessary for some reason. I am not sure though, about that.

Plus they leave the tale shell plus the head, I think so that's good if you don't want it to roll in totally, but I am not sure either. *blush*

Anyways, after cleaning and washing the prawns, salt them, not too much please, and add the Garlic Paste.

We use garlic paste because the finer the better it can lie in an all over marination for minimum 20 mins.

More benefiting then chopped garlic for the flavor.
 
Now get the ready-made Red Masala Paste and add 1 ½ Tbs to the prawns.

Mix and marinate well, keeping it lying for 5 mins.

Then heat a Frying pan with Oil and add the prawns only if the oil is hot.

Once added, fry on high heat for max. 5 mins both sides, juicy.

The high heat will reduce the liquids because you don't want it to boil but fry.

Ready to be served hot!

You can garnish all that with some chopped Coriander, for the taste, and for some extra color!