Prawn Curry

Ingredients
● 1 kg prawns

Masala Mix:
● 5 tsp Chilli powder (heaped)
● 1 tsp crushed chillies
● 1 tsp urad
● 2 tsp dhania jeera powder
● 2 tsp ground garlic
● 11⁄2 tsp salt
● 2 tbsp lemon juice

For Cooking:
● 1⁄2 cup oil
● 2 medium grated onions
● 1 tsp mustard seeds
● 1 tsp whole jeera
● 2 garlic cloves, sliced
● 2 curry leaf stems
● 2 green chillies, slit
● 1 tsp red chilli paste
● 5–6 jam tomatoes (boiled and liquidised)
● 1⁄4 cup tomato purée
● 1/6 block amli, soaked in boiling water

Method
1. Cook onions until translucent, then add mustard seeds, jeera, garlic, curry leaves, and
green chillies. Braise until golden.
2. Add the masala mix and red chilli paste, and braise for 1 minute.
3. Add the liquidised tomatoes and let it cook down until the oil rises.
4. Add water as needed, followed by the tomato purée. Let it cook for a few minutes.
5. Add the amli water and let it simmer. Optional: Add coconut milk.
6. Flash-fry prawns, add them to the curry, and cook until done.