Wash the prawns thoroughly.
Drain excess water and pat dry with a kitchen towel.
Sprinkle with salt and set aside.
Grind ginger, garlic, cumin seeds, dry red chillies, cloves, cinnamon and mustard seeds with vinegar into a fine paste.
Heat oil in a kadai and sauté the prawns till all the moisture dries up.
Remove prawns and keep aside.
In the same oil sauté onions till onions are soft and light brown.
Add chopped tomatoes and cook on high heat till it forms a thick pulp and oil separates.
Add the ground masala and stir fry for two to three minutes.
Add the prawns and sugar.
Check seasoning and cook on low heat for another five to seven minutes or till oil separates.
Serve hot with pao or steamed rice.
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