Ingredients:
- 2 large tiger prawn, cleaned
- 1 ripened tomato
- 1/2 cup green peas
- 7 tsp peanut oil
- 1 cup chopped spring onion
- 2 green chillies for garnishing
For the curry:
- 1 medium onion, chopped
- 3 garlic cloves, crushed
- 2 green chillies, deseeded and chopped
- 1.5cm fresh ginger, chopped
- 1/2 tsp paprika
- 1/2 tsp garam masala
- 1/3 tsp ground black pepper
- 1/2 tsp turmeric powder
- Salt as per taste
Method:
- For make the curry paste put the onion, ginger and garlic into a blender with 1tsp of water and blend until smooth. Transfer to a bowl and keep aside.
- Boil the prawns in salted water for around 10 minutes, Remove and keep aside.
- Heat 4 tsp oil in a frying pan over a medium heat, fry the prawns for 2 minutes. Remove and keep aside.
- Add the remaining oil over a medium heat, add the paste and fry for 2 minutes. Add salt turmeric powder, paprika, black pepper.
- Add chopped tomato and peas. Fry for 4-5 minutes, then add 2 cups water and simmer for another 3 minutes.
- Add the fried fish and spring onion and bring it to boil. Cook the mixture until it becomes thick.
- Turn off the flame and garnish with green chillies.
- Serve hot with rice.
