Prawns are a family favourite .Ever since we discovered, frozen deveined prawns in our local supermarket, I always try to have some in my freezer so that I can make this recipe quickly. This recipe is so simple and and so easy to make , goes really with curd rice, sambar rice or with rasam and rice that I make it when I am lost for ideas to make for dinner.
250 gms Shelled and deveined Prawns
1 cup chopped Red Onion ,( I like to use shallots or pearl onions)
1 cup chopped tomatoes
1 tsp Fennel seeds
1 tsp red chilli powder ( I use medium spicy)
1/4 tsp turmeric powder
1 tbsp ginger garlic paste
a handful of chopped coriander leaves
2 sprigs curry leaves if available
a little less than 1/4 cup water
2 tbsps sesame oil
Salt to taste
Heat oil in a skillet.
Add the fennel seeds and curry leaves if available. Let them splutter.
Add the chopped onions. Let them become nearly caramelised.
Add ginger garlic paste, sauté till the raw smell goes.
Add the chopped tomatoes, sauté until mushy.
Add in all the powders, sauté until the raw smell goes and oil separates
Pour in the water, let it cook for a minute
Add the prawns, let the masala coat over them and the prawns turn a little pink.
Cover and let it cook for a few minutes.
Cook until the prawn are well cooked but not over cooked
Then open the cover , increase the temperature on the stove, ( or flame to medium high) let the water evaporate a little and the masala becomes semi thick.
Garnish with coriander leaves .Serve.
Cook Book Scribbles
Keep track of how much water you add by adding a little at a time as the prawns release some water too when covered.
I also used dried curry leaves because I did not have fresh ones at hand.
Edited to add the video version as well