2 kg prawns 3 onions (sliced) 2 teaspoon crushed dhana seeds 1 teaspoon Methi (Fenugreek) seeds 2 tablespoon red chilli garlic paste 2 teaspoon red chilli powder 1 teaspoon crushed red chillies 1 teaspoon tumeric powder 1 ½ teaspoon salt 1 tablespoon vinegar 1 teaspoon sugar 6 large tomatoes (chop and boil without water till mushy, liquidize and strain) ½ cup tomato puree 2 stick curry leaves 2 tablespoon dhania (coriander) (chopped) 1 curry spoon oil 1 curry spoon ghee (Clarified butter)
Method : Remove shells and devein prawns. Rinse prawns and lay on a clean cloth in a colander. In a non stick pot heat methie seeds and crushed dhana till aroma arises. Add in ghee (Clarified butter), oil and onions saute till onions are light pink in colour. Add in spices except for vinegar and sugar. Braise spices for 2 - 3 minutes and add in prawns. Cook prawns for a further 2 - 3 minutes and add in tomato and tomato puree. Add in curry leaves and simmer for 5 minutes till prawns are slightly tender, make sure not to over cook prawns as it will turn rubbery. Switch of pot and add in sugar and vinegar and garnish with dhania (coriander).