Bhagari Jhinga - Prawns in Tomato Cream Sauce

Recipe Ingredients

		Sauce
1 tablespoon	15ml	Tomato puree
3/4 teaspoon	3.8ml	Salt
1/4 teaspoon	1.3ml	Sugar
1 teaspoon	5ml	Garam masala
1/2 teaspoon	2.5ml	Ground roasted cumin seeds
1/4 teaspoon	1.3ml	Chili powder - or to taste
3 tablespoons	45ml	Coriander leaves - finely chopped
1		Fresh green chili pepper - finely chopped
1 tablespoon	15ml	Lemon juice
1		Coconut milk - well stirred, or cream
		For stir-frying prawns
3 tablespoons	45ml	Vegetable oil
1 teaspoon	5ml	Black mustard seeds
3		Garlic - finely chopped
15		Fresh curry leaves
1 1/4 lbs	567g / 20oz	Medium-sized uncooked prawns - peeled and
		Deveined

Recipe Instructions

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.

Source:
Madhur Jaffrey's Quick and Easy Indian Cooking

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