• PRAWN CURRY:
• 1 kg prawns, shelled & deveined
• 1 large onion, chopped
• 2 tomatoes, chopped
• 4 Tbsp tomato puree
• 1 1/2 tsp crushed garlic
• 1/2 tsp crushed ginger
• 4 tsp Packo Masala or 2tsp fine chilli powder + 1 tsp rough chilli powder
• 1/4 tsp tumeric powder
• 1 whole green chilli
• 1 sprig of curry leaves
• lemon juice
• salt to taste
• 1 Tbsp coriander leaves, chopped
• mint to garnish
• 1 Tbsp ghee
• 3 Tbsp Oil
• freshly ground black pepper
Steps
Sprinkle prawns with lemon juice, salt, 1/2 tsp of the garlic and saute in ghee till dry. Set aside.
On a medium heat, saute onions, curry leaves and green chilli in oil, till the> onion is soft and translucent. Do not allow onions to brown.
Add chopped tomatoes, and cook till dry – about 10 minutes. Then add spices and simmer slowly on a low heat for 10 more minutes.
Throw in the prawns, and simmer for 5 minutes, adding 1/4 – 1/2 cup of boiling water if you find the gravy too thick.
Garnish with coriander and mint and season with freshly ground black pepper. Serve immediately.
Goes well with 