- 1kg prawns, shelled & deveined
- 1 large onion, chopped
- 3 to 4 jam tomatoes
- 4 tbsp tomato puree
- 1 1/2 tsp crushed garlic
- 1 to 2 tbsp kashmiri chilli powder
- 1/4 tsp tumeric powder
- 2 tbsp seafood masala
- 1 tbsp crushed chilli flakes
- Pinch of mustard seeds
- Pinch of methi seeds
- 3 whole green chilli
- 1 sprig of curry leaves
- Lemon juice
- Salt to taste
- 2 tbsp coriander leaves
- 1 tbsp mint
- 3 tbsp oil
- Freshly ground black pepper
- 1 tbsp peri peri oil
- Wash and pat dry prawns. Sprinkle chilli flakes, 1 tbsp seafood masala, peri peri oil, lemon juice onto prawns and set aside
- Blend your tomatoes, mint, 1 tbsp coriander and 1 green chilli until blended.
- On a medium heat, saute onions, garlic, curry leaves, mustard seeds, methi seeds and green chillies in oil, till the onion is soft and translucent. Do not allow onions to brown.
- Add blended tomatoes, and cook till dry – about 10 minutes.
- Then add rest of spices and simmer slowly on a low heat for 5 more minutes.
- Throw in the prawns, and simmer for 5 to 10 minutes, adding 1/4 – 1/2 cup of boiling water if you find the gravy too thick.
- Garnish with coriander and season with freshly ground black pepper. Serve immediately.
