- Medium Prawns – 250 gms
- Onion – 1 large
- Garlic – 6-7 cloves
- Ginger – 1/2 inch
- Green Cardamom 2 nos.
- Mustard Seeds – 1/2 teaspoon
- Cinnamon – 1 inch long
- Red chilis – 2 nos.
- Tomato – 1 1/2 large
- Cumin seeds – 1/2 teaspoon
- Turmeric powder – 1/2 teaspoon
- Red chilli powder – 1/4 teaspoon
- Sugar – 1/2 teaspoon sugar
- Salt – to taste
- Ghee – 1 tablespoon
- Oil – 3 tablespoons
Step 1: Use ITC frozen prawns so you don’t have to clear and devein prawns. Thaw them and use directly.
Step 2: Marinate in ghee, salt and turmeric for 30 minutes.
Step 3: Use a mixer grinder to grind the mustard seeds, cumin seeds, half of the cardamom, half of the cinnamon and red chillis into a paste by adding a little oil or ghee. Add half the onion, half of the garlic and half the ginger to the same grinder jar. Grind till its smooth.
Step 4: Chop tomato into small pieces. Chop rest of the onion. Make the garlic and ginger into a coarse paste.
Step 5: Heat oil in a pan and fry prawns till they curl up. Make sure not to overcook. Prawns cook in 1-2 minutes max.
Step 6: Add more oil to another pan and add finely chopped onions and fry till they look slightly brown. Add the sugar and allow it to turn brown. Then add the coarse garlic-ginger paste and cook until oils are released or for 2-3 minutes.
Step 7: Add the masala paste plus turmeric and chilli powder. Cook for 4-6 minutes till the raw smell goes off or oils are released.
Step 8: Add tomato and cook for another 2-4 minutes or till it looks cooked. Then add 1 1/2 cups of boiling water to the wok and bring to a boil. Now put it on medium flame, cover and allow to boil for 6-8 minutes.
Step 9: Use the rest of the cinnamon and cardamom and add to the curry. Then after 3 minutes, switch off the flame. Serve hot with brown or white rice.