- 500 gm Prawns (tiger or any big size, Cleaned and de veined)
- 8 large Onion (chopped finely).
- 3 large Tomatoes (chopped finely)
- 1 Tsp Ginger (chopped finely)
- 2 Tsp Garlic paste
- 2 Tsp mustard oil
- 1/2 Tsp Turmeric powder
- 1/2 Tsp Cumin powder
- 1 Tsp Coriander powder
- Salt to taste
- 1 Tsp red chili powder (hot)
- 2 Cups water
- Coriander leaves – 3 tsp finely chopped
Heat the oil in a pan. Add the onions and saute on low heat till soft. Add the ginger and garlic and saute till the onions , Add the turmeric powder, cumin and coriander powder. On a low flame saute for 5 minutes till the masala is done .Then add the tomatoes and 2 tbsp of water. On a medium flame cook till tomatoes become soft. Add the salt, chili powder and half the coriander leaves.
Cook on a medium to high flame until this becomes dry (all the water evaporates) and specs of oil is visible on the sides.
Add 2 cups hot water (little at a time, mixing well till the gravy comes to a desired consistency).Mix well and bring to a boil. Now reduce the heat and add the deveined whole prawns and cook on a slow flame ..
Turn off the heat, cover the pan with a lid. Let it rest for 10 minutes.
Slice the tip of the cooked prawns up to quarter length to get full bodied roundels and cut dices with the rest of the prawns , arrange the dices in a ting at centre of the plate . Spread the sliced roundels around the circumference of the layered prawn dices and spread the curry artistically around the elevation as a nouvell presentation technique .
Chef’s take Microwave the set DHABE DA JHEENGA RASILA on the plate and serve piping hot with Amritsari kulcha.