Acarage

Prep: 10 minutes (+ soaking time) | Cook: 30 minutes | Servings: 2

Ingredients

For the Paste

1 medium onion, finely chopped

1 cup black eyed peas, soaked

Salt to taste

1 tsp red chilli powder

2 tbsp plain flour

2-3 garlic cloves

1 tsp baking soda

Oil for deep frying 

For the Sauce

1 tbsp oil

2-3 garlic cloves, crushed

1 tbsp ginger, finely chopped

1 medium onion, sliced

10-12 prawns, deveined and shelled

1 cup tomato, finely chopped

1 cup tomato Puree

Salt to taste

1 tsp coriander leaves, finely chopped

2-3 chillies

Coriander sprig and lemon wedge for garnish

Red chilli to sprinkle

Method

  • In a blender, add onions, black eyed peas, salt, red chilli powder, plain flour, garlic cloves and baking soda, blend everything to a course paste, keep aside till in use.
  • For the sauce, heat oil in a pan, a dd crushed garlic, ginger and onions, cook until raw smell goes off.
  • Add prawns and toss for a minute.
  • Add tomatoes, tomato puree and salt, mix everything well and let it boil for a minute.
  • Remove the pan from stove, add coriander leaves and chillies, keep aside.
  • Heat oil in a pan, take the paste, make dollop with the help of a spoon and deep fry until golden brown and crisp.
  • Drain on absorbent paper.
  • Add the prepared sauce to a serving dish, place the fried Acarage on top, garnish with coriander sprig and lemon wedge and sprinkle some red chilli on top.
  • Serve hot.
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