Achaari Prawns by Shai Ayoub
1/2 cup cooking oil
2-3 tsp Paanch phoran
1 large onion finely diced
1 tbsp ginger garlic paste
3-4 green chillies finely sliced
1 tsp turmeric
1 tsp crushed coriander seeds
150 ml tomato passata
500g raw king prawns
Couple of wedges of fresh lemon
1/2 tsp coarse black pepper
Fresh coriander for garnish
Dry roast the paanch phoran very lightly on a frying pan on moderate heat. Then crush coarsely.
In a pan heat the cooking oil, add the crushed paanch phoran seeds and let sizzle.
Add the onion and fry lightly for about 5-7 minutes.
Add the ginger garlic paste and stir 1 minute.
Add the turmeric, crushed coriander seeds and salt stir 30 secondsz
Add the tomato passata stir 5 -7 minutes.
Add the king prawns stir 5 minutes on high heat.
Add the green chillies and continue to stir a couple of minutes.
Add 100 ml if required as the prawns may release their own water stir then lower heat to moderate and cover and cook 5-10 minutes until prawns nearly cooked .
Add the lemon juice, black pepper and fresh coriander.