BY CHEF PANCHANAN DAS
SOUS CHEF, PEERLESS INN ,DURGAPUR
|
COOKING METHOD: –
- BOIL THE PRAWN
- TAKE A PAN AND PUT COCONUT OIL
- ADD CURRY LEAF AND MASALAS
- PUT BOILED PRAWN IN PAN
- ADD GRILLED TOMATO SLICE FOR GARNISHING
- AND SERVE HOT
![](https://thetravelandtourismtimes.com/wp-content/uploads/2023/03/1-33.jpg)
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BY CHEF PANCHANAN DAS
SOUS CHEF, PEERLESS INN ,DURGAPUR
|
COOKING METHOD: –
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