Prawn Gravy Recipe

• ½ kg Prawns
• 2 Onions (finely chopped)
• 1 medium Tomato (chopped)
• ½ cup Coconut
• 1 inch piece of Ginger
• 8 cloves Garlic
• ½ cup Coriander Leaves
• ½ tsp Cumin Seeds (Jeera)
• 3 Green Chilies
• 1 tsp Garam Masala
• 2 tsp Chilly Powder
• A pinch of Hing (Asafoetida)
• ½ tsp Mustard Seeds
• ½ tsp Turmeric Powder
• 2 tbsp Oil
• Salt (to taste)

• Remove the veins of the prawns and marinate with little turmeric and salt. Keep aside for 15 minutes.
• Grind coconut, coriander leaves, green chilies, garlic, ginger, and cumin seeds into a fine paste.
• Heat oil in a pan and splutter mustard seeds, turmeric powder, and hing.
• Add onions and fry for 2 minutes.
• Stir in tomato and cook until the mixture turns mushy.
• Mix in ground paste, chilly powder, and garam masala. Cook until the mixture discharges oil.
• Add prawns, along with salt to taste, and cook for another 2 minutes.
• Pour in a cup of hot water and simmer until the gravy gets to your preferred thickness.
• Garnish with coriander leaves and serve hot.