1 kg (2.2 lb) Prawns
Salt to taste
4 tsp (20 ml) Lemon (nimbu) juice
1 tsp (2 g) Turmeric (haldi) powder
1 tbsp Red chilli powder
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
30 g (1 oz) Ginger (adrak), julienned
4 tsp (12 g) Garlic (lasan), chopped
2 cups (240 g) 9 oz Onions, chopped
300 g (11 oz) Tomatoes, chopped
1 tsp (1 1/2 g) Cumin (jeera) powder
150 g (5 oz) Tomatoes, cut into cubes
150 g (5 oz) Capsicum, cut into cubes
150 g (5 oz) Onions, cut into cubes
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
Salt to taste
4 tsp (20 ml) Lemon (nimbu) juice
1 tsp (2 g) Turmeric (haldi) powder
1 tbsp Red chilli powder
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
30 g (1 oz) Ginger (adrak), julienned
4 tsp (12 g) Garlic (lasan), chopped
2 cups (240 g) 9 oz Onions, chopped
300 g (11 oz) Tomatoes, chopped
1 tsp (1 1/2 g) Cumin (jeera) powder
150 g (5 oz) Tomatoes, cut into cubes
150 g (5 oz) Capsicum, cut into cubes
150 g (5 oz) Onions, cut into cubes
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
method
1. Clean the prawns and marinate in a mixture of salt, lemon juice, half the turmeric powder and red chilli powder. Saute for 2 - 3 minutes.
2. Heat the oil in a pan; add ginger and garlic; saute for a minute. Add onions and saute further till light brown.
3. Add tomatoes, cumin powder, and remaining turmeric and red chilli powder.
4. Stir in the prawns and cook until three-fourth done. Add tomatoes, capsicum, and onions. Mix well and cook further until the prawns are done.
5. Remove from heat and serve hot, garnished with green coriander.
2. Heat the oil in a pan; add ginger and garlic; saute for a minute. Add onions and saute further till light brown.
3. Add tomatoes, cumin powder, and remaining turmeric and red chilli powder.
4. Stir in the prawns and cook until three-fourth done. Add tomatoes, capsicum, and onions. Mix well and cook further until the prawns are done.
5. Remove from heat and serve hot, garnished with green coriander.
serving amount
serves: 4
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