Bhagari Jhinga - Prawns in Tomato Cream Sauce
Course : Indian
Serves: 4


1 tablespoon tomato puree
3/4 teaspoon salt
1/4 teaspoon sugar
1 teaspoon garam masala
1/2 teaspoon ground roasted cumin seeds
1/4 teaspoon chili powder -- or to taste
3 tablespoons coriander leaves -- finely chopped
1 medium fresh green chili pepper -- finely chopped
1 tablespoon lemon juice
7 ounces coconut milk -- well stirred, or cream
---for stir-frying prawns
3 tablespoons vegetable oil
1 teaspoon black mustard seeds
3 cloves garlic -- finely chopped
15 medium fresh curry leaves
1 1/4 pounds medium-sized uncooked prawns -- peeled and deveined


To make sauce put tomato puree in bowl. Add salt, sugar, garam masala, ground roasted cumin seeds, chili powder, coriander leaves, green chili, lemon juice and 1 tablespoons water; mix well. Slowly ad coconut milk or cream, mix. Set aside. To stir-fry prawns put oil in wok and set over med-high heat. When hot put in mustard seeds. As soon as seed pop, a few seconds, add garlic and curry leaves. Sir until garlic tuns medium brown and put in prawns. Stir until prawns turn opaque most of the way though and put in sauce. Turn heat to medium and just heat sauce through until it begins to simmer. By then prawns should be cooked through. Turn of heat. Serve with rice.