Ingredients
- 1 tbsp ginger-garlic paste
- 3 cups pureed tomato
- 1/2 tsp Kashmiri red chili powder
- 1/2 tsp garam masala
- 1/2 tsp ground cumin
- 1/4 cup heavy cream (optional)
- 1/4 cup chopped fresh coriander
- 1/2 cup rice flour
- 1/2 tsp ground turmeric
- salt to taste
- 1 kg peeled and deveined prawns
- 3 tbsp cooking oil
- 1 tsp cumin seeds
- 2 large onions, sliced thin
- 2 green chile peppers, halved lengthwise
Directions
In a bowl stir the rice flour, turmeric and salt together and then add the prawns and turn in the flour mixture to evenly coat. Heat 3 tablespoons oil in a large skillet over medium heat, fry the cumin seeds in the hot oil until they splutter. Add the onions, green chile peppers, and ginger-garlic paste. Cook until the onions are browned, about 5 min. Stir the pureed tomato, kashmiri red chili powder, garam masala and ground cumin into the mixture. Season with salt and continue cooking until the gravy thickens and the oil is released for 10 to 15 mins. Pour the cream into the skillet and stir. Lie the prawns into the mixture and continue cooking until the prawns are cooked through for 3 to 5 mins more. Garnish with the coriander to serve.
