Hyacinth’s Prawn Recipe

• portions: 6 servings, 1 kg prawns
• temps actif: 15 minutes
• temps total: 30 minutes

Ingrédients

1/2 inch ginger

12 big flakes garlic

7 cloves

1 1/2 inch cinnamon

1 1/2 tsp jeera

1 level tsp coriander

1 heaped tsp peppercorns (Approx 30)

1 1/2 inch tumeric or 1/2 tsp haldi powder

2 onions, sliced

7-8 red chillies (I used: 1 kashmiri chilli and 5 Bastora chillies- the small ones)

Tomato sauce

Coriander leaves, chopped

Prawns

Instructions

Grind the dry spices, ginger, garlic, 1 kashmiri chilli and 2 Bastora chillies along with one small onion to a paste. The paste should neither be coarse nor too fine. Add some water to adjust consistency.

Heat the pan, add oil. Fry 1 onion (sliced) and 3 Bastora chillies till the onion are slightly brown.

Add the ground masala and cook on medium flame until the raw smell of the onions has gone. Add some water (about half a cup) so that the masala does not burn.

Add a little tomato sauce.

Once the masala has cooked, add the prawns and cook on high for 2 minutes and on low for 7-12 minutes.

Add more tomato sauce and chopped coriander leaves. Cook on low for another 5 minutes.

Notes

I used about a kilo of prawns (weighed with shell) and the masala was sufficient

Double the quantity if more gravy is desired