Ingredients:
• 2 kg – jumbo prawns.
• 100 gms – onion, sliced thinly.
• 3 to 4 tbsp – capsicum, sliced julienned.
• 50 gms – tomato.
• 5 Cloves – garlic, peeled and crushed.
• 3 – ginger, peeled and crushed.
• 1 sprig – curry leaves.
• 1 piece – Lemon grass, sliced inch.
• 8 – cloves.
• 10 – cardamoms.
• 2 tsp – chilli powder.
• 1 tbsp – Lime juice.
• 3 tbsp – sugar.
• 2 tbsp – Corn oil.
• 1/2 cup – water.
• Salt – to taste.
Method:
- Wash and clean the prawns. Peel and de-vein them but leave the tail tips on.
- Marinate them with salt, ginger, garlic, lime juice and oil for 15 mins.
- Saute them for 5 mins with curry leaves, lemon grass, cloves, cardamoms and let all cook on low fire for 5 mins.
- Chop 50 gms of tomatoes and put in a saucepan.
- Add chilli powder, sugar and half cup of water and make a sauce.
- Pour over prawns and stir.
- Put all the capsicum and onion into the prawns, cook for 2 mins and take out.
- Serve with rice.