Prawns (after cleaning) : 250 grams
Onions (sliced) : 7 to 8 (medium)
Coconut Oil: 4 tbsp
Ginger: ½ inch piece
Garlic : 7 to 8 cloves
Pepper: 1 tsp
Jeera (Roasted) : 1 tbsp (heaped)
Chilly Powder: 2 tsp
Turmeric: ½ tsp
Salt: to taste
Step1: Dry roast the cumin till fragrant and add the pepper to it. Once cool enough, grint it into a fine powder
Step2: Add ginger, garlic, chilly powder and turmeric powder to the cumin – pepper powder and grind to a fine paste. Add a little water if required
Step3: Cook the cleaned prawns with the ground paste and salt till all the water has evaporated. No need to add extra water.
Step4: Heat a nonstick pan or kadai and add the oil, sliced onions and cooked prawns, along with all the gravy and cook on low-medium heat, stirring in between. Cook till onions are semi caramelized and you start to see the separated oil on the edges (about 40 to 50 minutes)
- The masala in which the prawns were cooked in can be made in advance and frozen for up to 2 months. Just make sure to add the required amount of salt too while grinding it
- The prawns cooked in the masala can also be frozen for up to 2 weeks. Make sure to thaw it before cooking it with onion.