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Serving Size: 2 persons
Ingredients:
Fresh water prawns - 250 g
Capsicum/Bell Pepper - 100 g, cut into 1and 1/2
inch squares
Onion - 1medium (100 g), finely chopped
Ginger - 1 tbsp, grated/paste
Tomato - 1 small (about 50 g), quartered
Kashmiri Chilli Powder - 1 tsp
Coriander Powder - 1 tsp
Tej Pata/Bay leaf - 1
Doi/ Curd - 1 and 1/2 tbsp
Cilantro/Dhonepata - 1 small sprig
Sugar - 1/2 tsp
Salt - To taste
White Oil - 4 tbsp
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Preparation:
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Clean prawns thoroughly and devein. Rub a
pinch of salt and turmeric and keep aside.
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Beat doi (curd) with chilli and coriander
powders.
Cooking procedure:
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Heat oil in a kadhai. Fry the prawns for 2-3
minutes and keep aside.
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To the same oil, add the chopped onions and
fry for 1 minute.
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Add ginger paste and fry well with stirring on
medium heat for 3 minutes.
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Add tej pata and doi/curd (mixed with masala)
and fry (on medium heat) for 4 minutes or till oil separates.
Sprinkle warm water if required to avoid masala sticking to the bottom
of the pan.
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Add tomato and fry for 1-2 minutes on medium
high heat. Then add capsicum and fry for another 1-2 minutes.
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Add 1/2 cup warm water, salt, and sugar and
let come to boil. Turn heat to low and then add fried prawns. Simmer for
10-12 minutes (low heat). The capsicum should be cooked but crisp.
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Remove from heat and garnish with a sprig of
cilantro .
Serving Suggestions:
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