500 g (1.1 lb) Prawns, peeled, washed
For the sauce:
5 tbsp (75 ml) / 2 1/2 fl oz Tomato puree
3/4 tsp Salt
1/4 tsp Sugar
1 tsp (2 g) Garam niasala
1/2 tsp (1 g) Cumin (jeera) seeds, roasted, ground 1/2 tsp (1 g) Red chilli powder
3 tbsp (12 g) Green coriander (hara dhaniya), chopped
1 Green chilli, finely chopped
1 tbsp (15 ml) Lemon (nimbu) juice
1 cup (200 ml) 7 fl oz Single cream
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
1 tsp (3 g) Black mustard (raj) seeds
3 Garlic (lasan) cloves, finely chopped
10 - 15 Curry leaves (kadhi patta)
3/4 tsp Salt
1/4 tsp Sugar
1 tsp (2 g) Garam niasala
1/2 tsp (1 g) Cumin (jeera) seeds, roasted, ground 1/2 tsp (1 g) Red chilli powder
3 tbsp (12 g) Green coriander (hara dhaniya), chopped
1 Green chilli, finely chopped
1 tbsp (15 ml) Lemon (nimbu) juice
1 cup (200 ml) 7 fl oz Single cream
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
1 tsp (3 g) Black mustard (raj) seeds
3 Garlic (lasan) cloves, finely chopped
10 - 15 Curry leaves (kadhi patta)
method
1. For the sauce, put all the ingredients in a bowl, mix well.
2. Gradually stir in the cream and keep aside.
3. Heat the oil in a wok (kadhai); add mustard seeds. When they start popping, add garlic and curry leaves; saute until garlic turns medium brown.
4. Add the prawns and stir until they are opaque most of the way through. Add the sauce. Reduce heat to medium and heat the sauce through until it begins to simmer.
5. Remove the wok from the heat and serve with rice.
2. Gradually stir in the cream and keep aside.
3. Heat the oil in a wok (kadhai); add mustard seeds. When they start popping, add garlic and curry leaves; saute until garlic turns medium brown.
4. Add the prawns and stir until they are opaque most of the way through. Add the sauce. Reduce heat to medium and heat the sauce through until it begins to simmer.
5. Remove the wok from the heat and serve with rice.
serving amount
serves: 4
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