Apply a little turmeric powder, chilli powder and salt to the prawns and keep aside.
Grind the ginger and garlic to make ginger - garlic paste.
Heat oil in a pan and add ginger garlic paste. Saute well
Add onions and chillies and saute.
Add the masalas and saute well.
Add tomatoes and coriander leaves and keep on low flame.
Add a little water and cover the pan for 2 mins.
Smash the tomatoes well and blend into the mixture. Add salt.
Add the prawns to the pan and add water as needed.
Mix well and keep on a medium flame for 15 min.
Serve with fried rice or rotis.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.