Indian Karahi Jheenga

Heat oil in a pan fry prawns and keep aside.

In a separate pan saute chopped onion, curry leaves and tomatoes.

Now add ginger garlic paste, red chili, coriander powder, fennel seeds, whole chilies, cumin powder, cloves and cinnamon powder, stir fry for 5 minutes.

Add prawns and coconut milk in this mixture cook for 10 minutes.

Add all spice powder then serve.

Garnish with green chili and fresh coriander.