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Jhingey Tamatar Recipe

• 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.