Ingredients:

• 1 lb – tiger Prawns
• 2 to 3 cups – chopped Shallots or 3 medium sized Onion
• 1 – large Tomato
• 2 tbsp – coconut, cut into small slices
• 1 tbsp – Ginger Garlic paste
• 1/2 tsp – Fenugreek seeds
• 1 tsp – Mustard Seeds
• 1/2 tsp – Fennel seeds
• 1 – 1-inch Cinnamon stick
• 3 – Cloves
• 2 – black Cardamom
• 2 – Dried red chillies
• 1 tsp – pepper powder
• 2 tsp – coriander powder
• 1 tsp – Red Chilli powder
• 1/2 tsp – Turmeric powder
• 1 tsp – Garam Masala powder
• 10 to 12 – Curry leaves
• 1 tbsp – Lemon juice
• Chopped Coriander leaves (optional)
• Salt to taste
• Oil, as required

Method:

1. De-vein the tiger prawns and wash thoroughly.
2. Chop the shallots/onion, tomato and coconut.
3. Keep aside.
4. In a shallow non-stick pan, heat oil, add cloves, cardamom and cinnamon and saute till fragrant.
5. Add the mustard seeds, fenugreek and fennel seeds.
6. Once it starts to splutter, add the coconut slices and curry leaves, saute till the coconut turns light golden brown.
7. Add the ginger garlic paste and fry for a minute or so or until the raw smell goes.
8. Add the shallots/onion and fry until it turns translucent, then add the chopped tomato and saute till soft.
9. Mix the pepper, coriander, turmeric and chilli powder with a tbsp of lemon juice and water, add this spice mix and saute until the oil separates.
10. Add the deveined prawns, salt and cook covered for 8 to 10 minutes on low heat or until the prawns turn pink.
11. Do not overcook.
12. Before taking off the heat, sprinkle a tsp of garam masala powder and saute.
13. Garnish with chopped coriander leaves, and serve hot with rice/chapatti.
14. Recipe Courtesy: http://www.onlyfishrecipes.com/