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Ingredients : |
1 kg prawns, shelled & deveined
3 medium onions, chopped
Salt to taste
2 tbsp crushed red pepper
2 tsp roasted, ground cumin
15 crushed black peppercorns
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1 tsp. kalonji (nigella)
2 tbsp. ginger-garlic paste
Few curry leaves
3 lemons
4 slit green chilies
Mustard Oil for cooking |
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METHOD :
- Apply juice of 1 lemon on prawns and wash after 20 minutes.
- Heat little oil in a skillet. Add onions and fry until golden brown. Add curry leaves, cook for 1 minute, then add ginger-garlic paste, all spices and cook for few more minutes.
- Now add prawns and fry them until a little brown for 2 minutes. Lower heat and cook for 3 more minutes. Prawns will release water, if wish to keep gravy, do not dry.
- Add lemon juice, green chilies and cook for few more minutes. Garnish with coriander leaves and serve with rice or naans.
- Tip: This dish can be made dry also. Tamarind can be added instead of lemons.
Serves : 8
Preparation time : 20 minutes
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