- 200 gm prawns
- 2 medium size onions
- Ginger garlic paste 1 tsp
- 1 Tomato
- Salt as per taste
- Turmeric powder
- 1/2 tsp oil, cumin and garlic
- Curry leaves
1. Fry onions in hot oil till they turn pink, fry ginger garlic paste till the raw smell goes away.
2. Add chopped tomatoes, sprinkle salt and turmeric. Fry till the mixture turns mushy.
3. Add coriander and red chili powder (as desire).
4. Fry on a medium heat till the mixture is nicely roasted, for about 3 to 5 minutes. Take care not to burn. To give a restaurant gravy taste and texture, we need to cool this and blend. You can also continue to cook the curry without blending. Just skip the next 2 steps and follow from step 7.
5. When it cools down blend with ¾ cup water to smooth.
6. Heat the same pan, add oil, cumin and garlic, wait till the garlic is lightly roasted, add curry leaves, fry till crispy.
7. Time to add the prawns and fry till they turn pink, for about 2 minutes, for the raw smell to go away.
8. Add the onion tomato mixture and more water as needed. Cook until the prawns are cooked, they swirl up when done fully. Overcooking will make them hard. Switch off the stove. Sprinkle chopped coriander leaves.
Serve with fragrant rice or roti, naan or chapati.