Step 1
Dry-roast the cumin seeds, coriander seeds,
peppercorns and red chillies. Cool and pound to a
coarse powder. Heat the oil in a kadai. Add the
ginger and green chillies and sauté for half a
minute. Add the onions and sauté till light brown.
Step 2
Add the masala powder, half the coriander leaves,
the tomatoes, tomato purée, salt, sugar and lemon
juice, and cook till the oil separates.
Step 3
Add the prawns with half cup of water and cook
over medium heat for seven to eight minutes.
Sprinkle the garam masala powder and serve hot,
garnished with the remaining coriander leaves.
Originally Submitted
10/26/2015
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