Roast cashew nuts, poppy seeds, coriander seeds, coconut, red chilies and cumin seeds and garlic on a non-stick pan on a low flame till you get an aroma, grind to a fine paste with vinegar and little water.
Heat oil in a heavy bottom vessel and fry finely chopped onions on a low flame till the onions are golden in color.
Add the kept aside ground paste and saute on a low flame till oil separates.
Add tomatoes puree and cook.
Add prawns and mix well.
Saute for 5-7 minutes on a low flame.
Add water, salt to taste and sugar.
Bring to a boil.
After a boil, simmer.
Cook till prawns are done.
Garnish with lemon juice and finely chopped coriander leaves.
Serve with plain boiled rice and onion kachumbar.
Bawarchi of the Week
Her recipes and stories are featured in popular magazines.