Ingredients

• 1 cup - prawns, cleaned
• 1/4 cup - small onion
• 6 pearls - garlic
• 1 tsp - ginger garlic paste
• Tomato puree, from 1 tomato
• pinch of turmeric powder
• 1 tsp - red chilli powder
• 1/2 tsp - coriander powder
• Coriander leaves
• Salt, a pinch
• To temper:
• 2 tsp - oil
• 1/2 inch piece - cinnamon
• 2 - cloves
• 1 - bay leaf, torn roughly
• Curry leaves, a few
• To grind:
• 3 to 4 tbsp - coconut
• 1/2 tsp - fennel seeds

How to Make Prawns curry

• Grind coconut with fennel and a little water to a paste. Keep aside.
• Heat oil in a kadai - add the items under 'to temper'; then add onions and garlic fry until it turns slightly brown.
• Add ginger garlic paste, fry for a minute.
• Now add prawns and tomato puree.
• Saute for about 5 mins until prawns starts shrinking.
• Add red chilli and coriander powder.
• Saute until raw smell of tomatoes leave and the masalas blend well.
• Prawns let out water so check that and then add 1/4 water and keep covered.
• Once the prawns turn soft, add required salt.
• Now add the coconut paste and allow it to boil and get cooked until oil separates and the curry becomes semi dry.
• Garnish with chopped coriander leaves and switch off stove.
• Serve with steamed rice or chapatti.
• Recipe courtesy: Sharmis Passions
• http://www.sharmispassions.com/