|2 nos||Onion (finely chopped)|
|3 nos||Tomato (finely chopped or crushed)|
|1 tsp||Ginger garlic paste|
|2 nos||Green chilli (minced)|
|2 tsp||Red chilli powder|
|2 tsp||Coriander/dhania powder|
|¼ tsp||Turmeric powder|
|1 tsp||Black pepper powder|
|1 tsp||Cumin powder|
|1 tsp||Garam masala powder|
|½ tsp||Salt (or to taste)|
|8 nos||Curry leaves|
|4 stks||Coriander leaves (for garnishing)|
Take a deep sauce pan and heat oil, splutter curry leaves, saute onion until they turn golden, add ginger garlic paste and chopped tomatoes to it and cook until soft. Add turmeric powder, chilli powder, coriander powder, blackpepper powder, cumin powder, garam masala and salt to it and keep sauteing until the masala thickens and turn brown.
Now add cleaned and de-veined shrimp/prawn (follow procedure under additional notes)to the masala and cook just until the prawns cook s. Do not cook more than 3 to 4 minutes, this will make the prawns turn rubbery. Garnish with coriander leaves and serve.
How to clean shrimp/prawn
1. To remove the shell from the shrimp, first hold onto the tail while gently removing the shell around the body, then the tail can be detached completely by just pulling it.
2. After this, the vein has to be removed, make a shallow cut lengthwise down the outer curve of the shrimp’s body using a paring knife, pick out the dark ribbon-like vein running lengthwise along the shrimp’s back.
3. Then rinse the shrimp in cold water and keep them iced or cook them off.