Onion- 1 big (cut into very small cubes)
Tomato-1 medium (cut into very small cubes)
Ginger garlic paste-1 tsp
Turmeric powder-1/2 tsp
Pepper jeera powder-1/2 tsp(recipe in notes)
Garam masala powder-1/4 tsp(recipe in notes)
Coconut milk- 1/2 cup
Salt- to taste
Coriander leaves-for garnishing
Lemon juice(optional)-1 tsp
1.Peel the outer shell,devein the prawn,clean and set aside.
2.In a kadai,add oil and add ginger garlic paste,onion and saute well.
3.When onion turns nice golden brown,add tomato and green chilli.
4.Add salt and mix well.
5.Now add all the powders one by one except pepper jeera powder.
6.Let them all cook for sometime and the oil should separate from the gravy.
7.Now add the coconut milk and let it boil.
8.Finally add the prawns and cook for 5-10 mins
9.Add pepper jeera powder and mix well.
10.Garnish with coriander leaves and a squeeze of lemon juice.
1.Do not over-cook the prawns,as it will become rubbery.
2.Don't forget to devein the prawns,both the sides.
3.Pepper jeera powder recipe:
For this powder,dry roast pepper and jeera (1:1 ratio)in a kadai and grind them to a fine powder.
4.Garam masala powder recipe:
Cinnamon,cloves,cardamom 1 : 3/4 : 1/2 ratio.(Just grind them to a fine powder all together).
3.This powder is used in all the items where I have mentioned garam masala powder.
4.Both the powders has a longer shelf life when stored in a dry airtight container.