1 kg prawns, shelled & deveined
1 large onion, chopped
2 tomatoes, chopped
4 Tbsp tomato puree
1 1/2 tsp crushed garlic
1/2 tsp crushed ginger
4 tsp Packo Masala or 2tsp fine chilli powder + 1 tsp rough chilli powder
1/4 tsp tumeric powder
1 whole green chilli
1 sprig of curry leaves
salt to taste
1 Tbsp coriander leaves, chopped
mint to garnish
1 Tbsp ghee
3 Tbsp Oil
freshly ground black pepper
Sprinkle prawns with lemon juice, salt, 1/2 tsp of the garlic and saute in ghee till dry. Set aside.
On a medium heat, saute onions, curry leaves and green chilli in oil, till the onion is soft and translucent. Do not allow onions to brown.
Add chopped tomatoes, and cook till dry – about 10 minutes. Then add spices and simmer slowly on a low heat for 10 more minutes.
Throw in the prawns, and simmer for 5 minutes, adding 1/4 – 1/2 cup of boiling water if you find the gravy too thick.
Garnish with coriander and mint and season with freshly ground black pepper. Serve immediately.