1/2 kg Prawns 1/4 tsp Turmeric powder 1 tsp Ginger paste 1 tsp Garlic paste 1 tblsp Lemon juice 1/2 cup Oil 6 nos. Dry red chillies 1/4 tsp Fenugreek seeds 6 nos. Garlic cloves 1/4 tsp Mustard seeds 2 nos. Sliced onions 1/2 tsp Cumin powder 6 nos. Green chilli paste 2 cups Tomato puree 1 tsp Sugar 1/2 tsp Cumin seeds As per requirement Water As per taste Salt
How to make jhingey tamatar:
Rub turmeric, ginger, garlic and salt mixed with juice of 1 lemon on the prawns, leave aside for 1 hour.
Fry in hot oil the red chillies, fenugreek seeds, garlic and mustard seeds till they darken.
Lower the flame to prevent burning.
Add onions and fry till they are golden brown in colour.
Add cumin powder and stir, then add marinated prawns and stir-fry. Add green chillies and mix well.
Add tomato puree and cook on a low flame till the puree is cooked and oil leaves the sides of the pan.
Add sugar dissolved in a tblsp of water, salt and mix.
Before serving take a spoonful of oil from the gravy and heat it in separate frying pan.
Add cumin seeds and fry till they are just brown.
Pour this into the gravy before serving.
Serve with boiled rice or chapattis.