Prawns head Chilly

PRAWN heads contain a powerful antioxidant useful to humans and a technique has been perfected to extract it. The antioxidant triggering the red coloring in cooked prawns, astaxanthin, also plays an important role in protecting human cells from damage. It also is 10 times stronger than more common antioxidants found in fruit and vegetables.

I know many people also use prawns head for cooking. When you get a medium or big sized Prawn, you can prepare a delicious chilly out of it. In this curry only Asafoetida is added along chilli paste. It is very easy and quick to make. You can also store it in fridge as pickle for a week. 

Ingredients: Grind the paste to smooth paste

12 red chilli

1 small pinch Asafoetida 

4-5 tbsp yogurt 
Salt to taste

Marinate the Prawns head in tumaric and salt for 15 mins.

Method: 

• Take a voke.
• Add 5 tbsp of oil, now add the red chilli paste.
• Fry it well till you see the oil leaving the masala.
• Now add the marinated Prawns head.
• Fry well under medium flam for 10 mins.
• when done, serve along meals.
• I am sure you will love this !!