-
1
Remove the head, peel the prawns, and wash thoroughly.
-
2
(If you want to avoid cutting and cleaning, use the frozen ones readily available in supermarket.
-
3
If you want to use fresh prawns, ask your fish monger to do the same for you.)
-
4
Season the prawns with a pinch of salt, set aside.
-
5
In the meantime, dry roast the cumin, coriander and peppercorns separately.
-
6
Blend together to make a powder of the 3 spices.
-
7
Make a paste of ginger and garlic.
-
8
Heat 1 tablespoon of oil in a karhai or in your regular pan, add in the ginger garlic paste and fry for 1 minute or so.
-
9
Next slide in the prawns and fry for a minute or two on each side until it turns a peach color.
-
10
Remove the prawns from the pan, set aside.
-
11
In the same pan, heat the remaining tablespoon of oil.
-
12
Add the chopped tomatoes and salt, let cook covered on medium high for a few minutes till it gets soft.
-
13
(The trick to cooking onions and tomatoes faster is to add a little salt to it.)
-
14
Next add turmeric powder, crushed red pepper, the 3-spice blend, and dried fenugreek leaves.
-
15
Let cook, constant stirring for another minute or two, or until the raw smell of the spices vanishes.
-
16
Slide in the prawns and cook covered for 4 to 5 minutes on medium heat.
-
17
Before removing from the heat, add garam masala powder, chopped coriander leaves and chopped chilies.
-
18
Let it rest for 2 minutes.
-
19
Squeeze lemon juice on top.
-
20
Serve hot with rice, chappatis, or naan.
