Prawns Masala / Chemmeen Masala

Ingredients

• Prawns - 1/2 kg
• Onions chopped - 2
• Tomatoes very finely chopped - 2
• Green Chilli - 5
• Curry leaves - 2 sprigs
• Kashmiri Chilli powder - 2 tbsp
• Turmeric powder - 1 tbsp
• Water - 1/2 cup

Preparation

1.Heat coconut oil in a thick bottomed wok. Splutter the mustard seeds and  sauté onion in oil. Once onions are translucent, sauté chopped tomatoes, green chilli and curry leaves.

2.Add chilli powder, turmeric powder and salt to taste. Sauté until the chilli powder darkens the color.

3.Add water and slide prawns to the gravy. Mix well and allow the prawns cook in the gravy for 15 minutes in low flame with lid closed.

4.After 15 minutes open the lid, stir well, increase the flame and evaporate excess water to make the gravy in the required consistency. Switch off the flame.

5.Seasoning the prawn masala with 1 tbsp coconut oil and curry leaves will give extra taste. Stir well and serve hot.