Ingredients:

• 1 kg. fresh Prawns
• 200 gms. Onions
• 200 gms. Tomatoes
• Pinch of Hing
• 150 ml. vegetable oil
• 25 gms. Red Chilli powder
• 10 gms. Turmeric powder
• 25 gms. coriander powder
• 10 gms. Green chillies
• 10 gms. Ginger
• 1 tsp. Cumin seeds
• 1 tsp. Methi dana (fenugreek seeds)
• 1 tsp. Onion seeds
• 1 tsp. shahi Jeera
• 1 tsp. Saunf
• 1 tsp. Mustard Seeds
• 2 tsp. Ginger and Garlic paste
• 15 ml. Vinegar

Method:

1. Cut the green chilli and ginger into fine strips, chop the tomatoes.
2. Heat oil in a fry pan, add the chopped onions and fry until golden brown.
3. Add the ginger and garlic paste and fry until lightly browned.
4. Add the hing, turmeric powder, red chilli powder, coriander, chilli, ginger and tomatoes and sauté for about 10 mins.
5. Add the prawns and part cook.
6. Add the methi dana, onion seed, shahi jeera, aniseed and mustard seeds and finish cooking.
7. Make sure the prawns are well cooked, add the vinegar and salt to taste.
8. Serve hot with white rice or Indian bread.