• 1/2 kg shelled king prawns
• 1 tbsp ginger and garlic paste
• 1 finely chopped medium onion
• 3 large chopped tomatoes
• 1/2 tsp ajwain seeds
• 2 tsp of dhania mirchi (a mixture of pounded 8 dried red chillis and 2 tbsp pounded dry roasted coriander seeds and kept in a dry air tight bottle for future use)
• 1 tsb powdered all spice
• 1 tsp dried kasoori methi
• 1 tsp salt
• squeeze of half a lemon
• Vegetable oil for cooking – sunflower or even olive will do
• Coriander leaves and mint leaves to garnish

Heat some vegetable or olive oil in a shallow stir fry pan or a wok on medium heat and fry onions till light brown and add ginger/garlic and fry until everything is about the same colour and the raw smell or garlic disappears.

Add the ground ‘dhania mirchi‘ and ajwain seeds and fry a bit and keep stirring away – (this way the spices won’t burn). Add the chopped tomatoes and ‘bhuno‘ (fry) well.

Now add a splash of water if the tomatoes look like they are a bit dry and turn heat low and keep stirring every now and then until the oil rises to the top.

The tomatoes should be nice and soft and cooked down.

Now add the prawns until they are cooked – this shouldn''t take more than 2-3 minutes and do not overcook as this will result in tough prawns!

Sprinkle the all spice, salt, kasoori methi and lemon juice and stir.

Garnish with finely chopped coriander and mint leaves. Now savour the dhaba flavour!

by Pak101.com (few years ago!) / 907 views