Ingredients

• 500 gm. peeled prawns, large ones are better (you can make this dish with other seafood/fish)

• 1 tsp. turmeric powder

• Salt to taste

• 1 medium onion peeled and roughly chopped

• 2-3 cloves garlic, peeled

• 1/2 inch piece ginger, peeled and roughly chopped

• 2 tbsp. oil (you can use less, if using a non-stick pan)

• 1 tsp. cumin or black mustard seeds

• 1 tomato (or 100 gm. tinned), chopped in small pieces

• 1/2-1 tsp. chilli powder or to taste

• 2 tsp. coriander powder

• 1/2 -1 cup water

• 1/2-1 tsp. Garam Masala

• A small bunch of coriander leaves, finely chopped.

Instructions

1. Mix prawns, salt and turmeric powder and leave aside.

2. Blend onion, ginger and garlic to a paste.

3. Heat oil in a wok or karahi.

4. Add cumin seeds. When the seeds crackle, add onion, ginger and garlic paste and fry until golden brown and oil begins to come off the edges.

5. Add tomatoes, chilli powder, coriander powder and salt.

6. Stir-fry until oil begins to separate/the whole mass begins to come off the pan. This should take no more than 5-6 minutes on a medium flame.

7. Add water, amount depending upon how thick a gravy you want. Bring to boil and reduce heat. Simmer for 10 minutes.

8. Add prawns and simmer for 5-6 minutes maximum. When using uncooked/fresh prawns, cook until they turn orange. Do not overcook prawns or they will become rubbery.

9. Taste and adjust seasoning. Turn heat off.

10. Add garam masala, mix and close the lid for a while, it allows the flavours to infuse.

11. Garnish with chopped coriander leaves.

12. Serve hot with Nan and Boiled Rice.

Notes

• If you are cooking fresh prawns and would like to freeze the curry, do not add too much water and coriander leaves, until you are ready to eat it. Defrost and heat fully before eating.

• You can add 1/2 tin of coconut milk or a couple of tablespoons of coconut cream a minute or two before it is ready.