400g cleaned and deveined prawns1 onion sliced4 tablespoon olive oil 1 whole green chilli1 teaspoon mustard seeds4 or 5 curry leaves3 tomatoes chopped/grated/processed1 tablespoon tomato paste1 teaspoon salt1 teaspoon red chilli powder1 teaspoon Dhana jeeroo1 teaspoon garlicHalf teaspoon garam masalaQuarter teaspoon arad (Turmeric)Half cup aamli juicedhania (coriander) for garnish
Braise onion, green chilli, mustard seeds and curry leaves in olive oil until onion changes golden brown. Add chopped tomatoes, salt, chilli powder, Dhana jeeroo, garam masala, arad (Turmeric), tomato paste and garlic. Braise until there is no more water and tomatoes begin to stick.Add prawns and a little water and cook for 10 minutes. Remove from heat, garnish with dhania (coriander) and serve with rice or roti.
INFO & TIPS
You may add quarter cup coconut milk to curry together with amli juice.
Do not overcook prawns, they will become rubbery.