Bhagari Jhinga - Prawns In Tomato Cream Sauce - cooking recipe

Ingredients

Sauce
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 (to taste)
3 tablespoons coriander leaves, finely chopped
1 fresh green chili pepper, finely chopped
1 tablespoon lemon juice
1 (7 ounce) can coconut milk, well stirred or (7 ounce) can heavy cream
For stir-frying prawns
3 tablespoons vegetable oil
1 teaspoon black mustard seeds
3 garlic cloves, finely chopped
15 fresh curry leaves
1 1/4 lbs medium uncooked prawns, peeled and deveined

Preparation

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 tablespoon water; mix well.
Slowly add 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 seeds pop after a few seconds, add garlic and curry leaves.
Stir until garlic turns medium brown and put in prawns.
Stir until prawns turn opaque most of the way through 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.