350 gms king prawns shelled and deveined
3 tbsp vegetable oil
2 tsp black mustard seeds
1/2 tsp fenugreek seeds
120 gms shallots thinly sliced
1 green chilli slit lengthwise
15 curry leaves
4 garlic cloves ground to a paste
1 tsp mild chilli powder or Kashmiri chilli powder
1 tsp turmeric powder
180 gm tomatoes finely chopped
150 mls water
4 tbsp tamarind paste
Pinch of sugar
Salt to taste
Slivers of ginger
Coriander for garnish
Heat the oil in a heavy bottom saucepan on a medium heat. Add the mustard seeds and let them splutter.
Now add the fenugreek seeds and the sliced shallots. Fry for a minute and add the green chilli along with half the curry leaves. Continue to fry for 8-10 minutes over a medium heat until the shallots begin to change colour to a light brown.
Add the garlic paste and stir for 30 seconds. Add the powdered spices and fry for a further 10 seconds making sure it doesn’t burn.
Add the tomatoes and continue to cook until they soften for 6 minutes. Mash with the back of the spoon and add water along with the tamarind paste. Season to taste. Lower the heat and bring to simmer for 2 minutes.
Add the prawns and cook over a low heat for 6-7 minutes with the lid on stirring half way through. Turn the heat off and add the ginger slivers along with the remaining curry leaves and coriander.