Jhinga madrasi, Jhinga Tandoori

JHINGA MADRASI(MADRAS PRAWN CURRY)

INGREDIENT :

Prawns - 500 gms.
Onions - 50 gm.(chopped finely)
Garlic (crushed) - 2No. Tomatoes(chopped) - 250 gm. Curry-powder - 15 gm.
Lemon juice - 30 ml.
Ghee (clarified butter)-20gm.

Salt to taste

METHOD :

Peel and devin prawns leaving tails intact. Melt ghee in a frying pan and saute onions and garlic till tender. Add curry-powder saute for two minutes, add tomatoes and lemon juice, salt and cover. Bring to boil, and reduce heat and on low fire, allow to simmer for 10 mins. ( till tomatoes are soft and pulpy).
Add prawns and continue to cook till done. Serve hot with boiled rice .

Time taken -- 25 mins.
Serves -- 4.

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JHINGA MADRASI(MADRAS PRAWN CURRY)