500 g (1.1 lb) Prawns, shelled, deveined
1 tbsp (15 ml) Lemon (nimbu) juice
1 tbsp (15 g) Ghee
3 Tomatoes, quartered
10 Garlic (lasan) cloves
2 tsp (12 g) Ginger (adrak), julienned
6 Green chillies, slit
2 tsp (4 g) Red chilli powder
1 tsp (2 g) Turmeric (haldi) powder
1 tsp (1 1/2 g) Cumin (jeera) powder
Salt to taste
1 tbsp (15 ml) Lemon (nimbu) juice
1 tbsp (15 g) Ghee
3 Tomatoes, quartered
10 Garlic (lasan) cloves
2 tsp (12 g) Ginger (adrak), julienned
6 Green chillies, slit
2 tsp (4 g) Red chilli powder
1 tsp (2 g) Turmeric (haldi) powder
1 tsp (1 1/2 g) Cumin (jeera) powder
Salt to taste
method
1. Mix the prawns well with lemon juice. Keep aside for 10 minutes. Wash the prawns under running water. Drain and keep aside.
2. Heat the ghee in a wok (kadhai); add tomatoes, stir and add garlic, ginger, and green chillies. Saute until the tomatoes turn soft.
3. Add 1/2 cup water and bring the mixture to the boil. Mix in red chilli powder, turmeric powder, and cumin powder. Add salt and prawns. Cook for 8 - 10 minutes until the water evaporates and the prawns are done.
4. Serve hot.
2. Heat the ghee in a wok (kadhai); add tomatoes, stir and add garlic, ginger, and green chillies. Saute until the tomatoes turn soft.
3. Add 1/2 cup water and bring the mixture to the boil. Mix in red chilli powder, turmeric powder, and cumin powder. Add salt and prawns. Cook for 8 - 10 minutes until the water evaporates and the prawns are done.
4. Serve hot.
serving amount
serves: 2 - 4
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