This is a really simple and easy way of making prawns, my friends and family love it, it is not very spicy but has just the right amount of masalas in it. Any one who loves prawns is definitely going to like this simple yet tasty dish, the mustard oil adds a whole new dimension to it and elevates this dish to its indescribable glory. Why am I even wasting your time go and make these prawns and lap up the compliments for yourself 🙂
3 tablespoon mustard oil or vegetable oil
1/2 tsp each of cumin,fennel,brown mustard,nigella and fenugreek seeds
2 medium size onions finely chopped
1 1/2 tablespoon each of garlic and ginger paste
2-3 green chillies finely chopped, or to taste
1/2 tsp turmeric powder
2 tsp coriander powder
1/2 tsp garam masala
big fat pinch of chilli powder, or as per your taste
3 medium tomatoes pureed
a dash of lemon juice
a handful of freshly chopped coriander leaves
salt to taste
Heat oil in a non-stick saucepan and add your seeds as soon as they splutter add the finely chopped onions and gently fry them until soft very light golden brown,now add your ginger and garlic paste and the green chillies and cook for a few minutes keep stirring as you don’t want your garlic ginger paste to burn. Add the turmeric, coriander garam masala and red chilli powder stir everything well.
Add the tomatoes and salt mix and let it simmer on low heat for ten minutes ( keep stirring and add a few splashes of water if you feel necessary) add the prawns and 100ml of hot water and bring to the boil, then lower the heat, cover and simmer until the prawns are nearly cooked about 3-5 minutes. Uncover and stir over a high flame while reducing the sauce considerably there should only be enough gravy to mop up with your chapati.
Stir in the lemon juice and the fresh coriander , serve hot.