1 large onion, finely chopped
1 sprig curry leaves
3-4 green chillies
15 ml (1 T) garlic and ginger paste
30-45 ml (2-3 T) mixed masala
5 ml (1 t) turmeric
6 medium-sized jam tomatoes, peeled and pureed
500 g prawns, shelled and alimentary canal removed, but keep tails intact
fresh coriander leaves

Stir-fry the onion, curry leaves and chillies in a little heated oil until the onion is golden brown.
Stir in the ginger and garlic paste. Add the masala, turmeric and tomatoes, and braise for a few minutes before simmering until the tomatoes are fragrant. Add the prawns, cover and simmer for another 5-7 minutes or until the prawns are done. Season with salt and sprinkle with fresh coriander leaves.

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