6 Big prawns
1 medium size red onion, grated
1 large red, ripe tomato grated
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon green chilli paste or use 2-3 whole
2 + 1 teaspoons turmeric powder
1 teaspoon red chilli powder
1 teaspoon freshly ground garam masala powder (cinnamon, cloves, green and black cardamoms)
1 or 2 bay
4-5 tablespoons mustard oil
1 heaped tablespoon ghee Sugar
deveining and clean the prawns. Rub a couple of spoons of turmeric and salt.
Heat mustard oil in a wok. Add the prawns in batches and cook them on each side for a couple of minutes. Once the prawns turn pink, take them off the heat.
In the leftover oil, add half a teaspoon of sugar and let it caramelize. Take care not to burn it.
Add the bay, grated onions, garam masala powder and green chillies and mix. Cover and cook these ingredients on low heat for 7-8 minutes till the onions start turning light brown.
Now add the ginger-garlic paste and continue to cook covered for about five more minutes.
Next add the tomato and mix. Add the turmeric and red chilli powder and continue cooking on low heat and covered all the time. It takes about 10-15 minutes of slow cooking for the raw taste to go away from the ingredients.
You will see little oil bubbles around the masala, season with salt and sugar and mix. Add the ghee at this point in time and cook for a couple more minutes.
Its safe to add water to your onion-tomato-masala now. Add about one and a half cups of water and cover. Let this cook for another 7-8 minutes. Make sure you use gentle heat while cooking your masala sauce. We don’t want the it to burn and give the dish a bitter taste.
One the gravy comes to a bubbling boil, slide in the prawns one at a time, making sure you don’t separate the heads from the tails.
Cook the prawns on medium heat in the gravy for about 6-7 minutes. Do a taste test and add sugar and salt if needed.
Serve your Prawn with rice .