By Devi Poojari
Make the most of the rainy weather outside with this comforting and spicy prawn curry which is simple to make and great to enjoy with a bowl of rice.
250 grams prawns, cleaned 1 onion, chopped 2 tomatoes, chopped 2 teaspoons minced ginger 6 cloves minced garlic 1 piece cinnamon 6-7 curry leaves 3 green chillies, chopped 2 tablespoons vegetable oil Juice of ½ lemon 2 teaspoons turmeric powder 1 teaspoon cumin powder 1 teaspoon coriander powder 1 teaspoon chilli powder 1 mace 1 pinch nutmeg powder 2 tablespoons chopped coriander Salt, to taste
Add the spice powders to a bowl, along with the minced ginger-garlic and turn into a paste with a spoonful of water.
Fry the onions in hot oil until translucent before adding the whole spices and stirring in the spice paste.
Once aromatic, add the curry leaves, green chillies and chopped tomatoes and let everything simmer for 12-15 minutes, with a little bit of additional water.
Season with salt and add the prawns to cook for another 3-4 minutes.
Garnish with lots of chopped coriander and a squeeze of lemon juice. Serve hot.