Ingredients:
- 800 gms Prawns
- 200 ml Canola Oil
- 4 Green Cardamoms
- 2 Pieces of Cinnamon
- 1 Small Piece Pather Ke Phool
- 500 gm Onions
- 400 gm Tomatoes
- 5 Curry leaves
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 2 tsp Turmeric
- 2 tbsp Coriander powder
- 2 tbsp Black Pepper Powder
- Salt to taste
- 1 Lemon
- Coriander (Fresh)
Method:
- Clean and Devein the prawns and apply salt and keep aside. Fine chop onions and tomatoes and keep aside.
- Heat canola oil and add green cardamom, cinnamon and pathar ke phool. Once they splutter add the onions and curry leaves. Saute till transparent.
- Now add the ginger and garlic paste and saute well. Add turmeric, and coriander powder and half the black pepper powder.
- Saute for a while and now add tomatoes. Cook for 10 mins and then add prawns and salt and remaining pepper powder.
- Squeeze lime and take off flame. Garnish with freshly chopped coriander. Serve hot with steamed rice.
Tip: To peel and devein shrimp, start by pulling off the legs. Then, remove the top shell and tail with your fingers. Hold the shrimp with the curve of the back up. Run a small paring knife down the back where the vein is visible. Slice gently, just breaking the skin. Pull out the vein with the tip of the knife. Rinse under cold water.