Prawn/Jhinga - 300 gms
Onion - 3 Large [ 2 Cups chopped]
Tomato - 2 Large [ 1 1/2 cup chopped]
Capsicum - 1 Large
Green Chillies - 3
Red Chilli Powder - 1 tsp
Coriander - 1 tsp
Turmeric - 1/2 tsp
Pepper - 1/2 ts
Garam Masala - 1 tsp
Cinnamon Powder - 1/2 tsp
Cloves Powder - 1/4 tsp
Salt - to taste
Oil - 2 tbsp
Asafoetida/Hing - A Pinch
Cumin Seeds - 1/2 tsp
Ginger-Garlic Paste - 1 tsp
Chopped Coriander Leaves/Hara Dhaniya - 3 tbsp
Turmeric Powder - 1 tsp
Red Chili Powder - 1/2 tsp
Coriander Seeds - 1/2 tsp
Ginger-Garlic Paste - 1 tsp
Salt - 1 tsp
1. Marinate prawn with 1/2 tsp salt and 1/2 tsp tumeric for 15 mins and rinse well.
2. Again marinate with remaining turmeric powder, salt, red chili, coriander powders and gigner-garlic paste for 15 minutes to until required to use.
3. Finely chop onion, tomato, green chili and coriander leaves/hara dhaniya.
4. In a kadai (wok) heat oil add hing, cumin and allow to crack. Add ginger-garlic paste and saute until light golden brown.
5. Add onion and green chili and saute until soft. Add tomato and cook for 5-7 minutes in medium flame until tomato gets mash
6. Now add red chilli, turmeric powder, coriander powder, pepper powder, cinnamon and cloves powders and mix well cook for 2 minutes.
7. Add prawns, capsicum, salt mix well, cover and cook for 10-12 minutes for until prawn gets cooked.
8. Add garam masala, cilantro and stir well, simmer for a minute and off flame.
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