Ginger Prawns Indian Style

Among the seafood delicacies, Prawns are exotic tasty and nutritious. Easy to cook and of late due to prawn farming, cost effective as well. Prawns can be adapted in various recipes. I've found this recipe not only popular but it leaves a memory of fine dining that lingers on and on.....

Ingredients:
Shelled de-veined jumbo prawns - 500gms marinated with salt pepper and vinegar for 2-4 hours in the fridge
Brown onion paste - 2 Tbsp(Sliced onions shallow fried with little oil till brown and ground to a fine paste in the mixer blender.)
Ginger paste - 1 Tbsp
Garlic paste - 1 Tsp
Kashmiri chilly powder - 1 Tbsp
Turmeric powder - 1/2 Tsp
Tomato puree - 2 Tbsp
Jeera powder - 1/2 Tsp
Dhania powder - 1/2 Tsp
Kasoori methi - a pinch
Salt - to taste
Sugar - 1 Tsp
Refined oil - 25 Ml
Coriander leaves - to garnish
Lemon wedges(Optional)

Ginger Prawns and Mushroom Pulav

Method:
Shallow fry the prawns in little oil with little turmeric powder and Kashmiri chilly powder till slightly cooked. Remove and keep aside.
Heat remaining oil, fry the brown onion paste, ginger garlic paste, salt, all the powders and kasoori methi till oil leaves the sides.
Add sugar and tomato puree and fry till raw smell disappears.
Add the prawns, mix well and fry for 2 mins with masala, cover, simmer for 2 mins or till prawns are cooked and the gravy is thick.
Serve garnished with chopped coriander leaves and lemon wedges.

Goes well with steamed plain Basmati Rice, Rotis, parathas or ghee rice.