There isn’t much more to say about this dish!
Prawns are what I order when eating out! It has always been my top choice, only toppled by a keema so long as I know where the meat is sourced from and what protein it really is!
A prawn dish is a winner for me. I love the taste of those little morsels, their flavour and texture. It has to be cooked just right: not over-done, not little nuggets of rubbery-ness!
A good prawn dish should have succulent juicy prawns. It should smell of pawns and mostly taste of prawns.
In this dish they go in towards the end, just cooked enough to impart their lush flavour and keep their integrity.
2 bay leaves
2 dried chillies
2 large onions thinly sliced.
5 cloves garlic crushed.
2 tsp of dried Kasturi methi
2 tbsp tomato puree
2 fresh tomatoes sliced
1 small bell pepper sliced
Fresh coriander chopped.
1tsp chilli powder
1 tsp turmeric
1 tsp coriander
2 tsp cumin
Heat about 4 tbsp oil in pan.
When hot add dried chillies and bay leaf till chilli darkens a little.
Add the garlic and cook for a few seconds then add onions.
Cook this till onion softens a little.
Next add the methi leaves and salt, add few tablespoons of water, stir cover and leave on low till onions soften and become mushy.
Now add the tomato puree, stir and cook on medium heat till rawness goes.
Again add splash of water and cook till oil splits.
Now add powder spices, stir well for good few minutes, keep stirring and get the oil surfacing, don’t burn spices though.
Add 3/4 of your fresh tomatoes and coriander stalks, now cook this covered till the tomatoes break up and oil splits again.
Cook this again for a few minutes now then you add peppers, prawn and cook for couple of mins.
Add bit of water depending on how thick you want it. Cook till prawns and peppers are done.
Few minutes before this, stir in fresh spinach, last of tomatoes and coriander!
When you see bubbles of oil splitting and cratering around edges it usually means the curry is done and spices are cooked through and ready!
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