Thoroughly wash and clean the prawns. I have kept the tail on as it soaks in all the wonderful flavours. But you can remove it.
Dry the prawns with a kitche towel. There should not be any excess water.
Heat mustard oil in a pan. Wait for it to start smoking and turn into a pale yellow colour.
Add the prawns and fry for two to three minutes. The prawn will change colour to a pale orange.
Add the garlic and stir gently in medium heat for another two minutes. The raw aroma of the garlic should disappear. Do not burn and keep the flame on check.
Season with salt and black pepper powder. Mix well.
Drizzle juice of half a lemon and mix.
Turn off the gas and garnish with chopped coriander leaves. Serve hot.
Recipe Notes
For maximum taste, keep the prawn shells on as they absorb the flavours of the juices and spices.
Prawns cook very quickly so do not overcook them as they might turn rubbery.
Make sure the prawns are fresh for best flavour.
Check the flame as this recipe is prone to getting burnt quickly. Keep it at medium for most of the time.