Karnataka Style Prawn Pepper Masala - cooking recipe

Ingredients

16 prawns, medium peeled deveined
300 g onions, chopped
1 tablespoon ginger-garlic paste
4 green chili peppers, chopped
40 curry leaves
150 ml tomato puree, fresh
1 tablespoon coriander powder
1 1/2 tablespoons black pepper, crushed
1 tablespoon cumin powder
1/4 teaspoon turmeric powder
1 teaspoon kashmiri chili powder
1/4 teaspoon garam masala powder
6 tablespoons vegetable oil
20 curry leaves, fried (garnish)
4 lemon wedges (garnish)
4 cups cooked long grained basmati rice

Preparation

Heat oil in a large saucepan or wok, add chopped green chile and onions. Stir-fry for 5 minutes or until golden brown.
Add curry leaves, ginger-garlic paste, and the dry spice powders. Stir-fry for a minute.
Pour in the fresh tomato puree and cook for 2 to 3 minutes.
Slip in the prawns with 50 milliliters of water and cook for 3 to 4 minutes over high heat. When the liquid has almost evaporated and the prawns are done, serve garnished with fried curry leaves and lemon wedge over 1 cup of cooked rice per person.