Prawns – 1/2 kg
Onion – 1 large (chopped)
Tomato – 1 large (chopped)
Green Chillies – 2 (chopped)
Ginger garlic paste – 2 tablespoons
Curry leaves – 1 small bunch
Chilly powder – 1 tablespoon
Coriander powder – 2 tablespoons
Pepper powder – 1 teaspoon
Turmeric powder – 1/4 teaspoon
Oil – 3-4 tablespoons
Salt – 2 teaspoons
Wash and de-vein the prawns, mix with a teaspoon salt and keep aside. (Keeping the tail on the prawn will give it a better appearance)
In a small bowl mix the ginger garlic paste, chilly, turmeric, coriander,pepper powder and a teaspoon salt and keep aside.
In a pan add three tablespoons olive oil/coconut oil and on a medium flame, sauté the onions, green chillies and curry leaves.
When the onions are cooked, add the prepared masala mixture, and sauté for 2-3 minutes, then add the chopped tomato to the mix and let it stay on low flame for a while, till the tomato is cooked and becomes a smooth paste.
Pour 1/2 cup water into the pan. when the gravy begins to thicken, add the prawns and let the curry simmer for about 10 minutes.
Check if the prawns are boiled and remove from flame.
Serve hot with rice.
(You can add flavor to this dish by shallow frying the prawns before adding it to the curry)