Monday, May 25, 2015
1 kg large, raw prawns (peeled, deveined and washed)
For the marinade
2 tbsp garlic paste
1 cup fresh green coriander
4 green chillies
2 tbsp lemon juice
2 tbsp vegetable sunflower cooking oil
For the gravy
8 tbsps vegetable sunflower cooking oil
4 onions sliced thin
4 tbsps garlic paste
2 tbsp ginger paste
4 large tomatoes diced
4 tsps coriander powder
2 tsp cumin powder
1 tsp turmeric powder
1 tsp red chilli powder
4 tsps garam masala powder
Salt to taste
Chopped coriander to garnish
Put the marinade ingredients into a blender and grind till you get a smooth paste.Put the prawns into a large, non-metallic bowl and pour the marinade over them.
Mix to coat all the prawns well. Now cling wrap the bowl and put away into the refrigerator to marinate while you make the gravy for the Prawn Masala.
Heat the cooking oil in a heavy bottomed pan, on medium heat.When the cooking oil is hot, add the chopped onion. Sauté till the onions begin to turn a pale golden brown in color.
Add in the spice past and powder and salt, stirring for about 10 minutes. You can sprinkle some water to prevent the spices from burning.
Add the tomatoes and fry for about 15 minutes.
Add in the prawns. Cook the prawns for about 5 minutes or till they turn pink.
Serve garnished with coriander leaves