Bhagari Jhinga - Prawns In Tomato Cream Sauce

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon tomato puree
• 3/4 teaspoon salt
• 1/4 teaspoon sugar
• 1 teaspoon garam masala
• 1/2 teaspoon ground roasted cumin seeds
• 1/4 teaspoon chili powder (to taste)
• 3 tablespoons coriander leaves, finely chopped
• 1 fresh green chili pepper, finely chopped
• 1 tablespoon lemon juice
• 1 (7 ounce) can coconut milk, well stirred or 1 (7 ounce) can heavy cream
• 3 tablespoons vegetable oil
• 1 teaspoon black mustard seeds
• 3 garlic cloves, finely chopped
• 15 fresh curry leaves
• 1 1/4 lbs medium uncooked prawns, peeled and deveined

Recipe

• 1 to make sauce put tomato puree in bowl.
• 2 add salt, sugar, garam masala, ground roasted cumin seeds, chili powder, coriander leaves, green chili, lemon juice and 1 tablespoon water; mix well.
• 3 slowly add coconut milk or cream, mix.
• 4 set aside.
• 5 to stir-fry prawns put oil in wok and set over med-high heat.
• 6 when hot put in mustard seeds.
• 7 as soon as seeds pop after a few seconds, add garlic and curry leaves.
• 8 stir until garlic turns medium brown and put in prawns.
• 9 stir until prawns turn opaque most of the way through and put in sauce.
• 10 turn heat to medium and just heat sauce through until it begins to simmer.
• 11 by then prawns should be cooked through.
• 12 turn of heat.
• 13 serve with rice.