Prawn Masala 1

Ingredients

Quantity	Measure	Ingredients	Description:
500	Grams	Prawns	jumbo size, deveined and shelled
1, 1/2	Tablespoon	Fish Curry Powder	Fish Masala
1	Teaspoon	Salt	or to taste
4	Tablespoon	Cooking Oil	Corn Oil
1	Teaspoon	Mustard Seed (Sarson)	optional
1, 1/2	Teacup	Onions	sliced
2	Tablespoon	Garlic (Lason, Losun)	chopped
2	Medium	Capsicums - Green (Simla Mirch)	chopped fine
1	Tablespoon	Ginger (Adhrak)	chopped
1	Teacup	Tomatoes	chopped
2	Tablespoon	Coriander Leaves (Kothmeer)	chopped

Method

Preparation
1. In a bowl combine the cleaned Shrimps with ½ Tbsp. Fish curry powder, salt and set aside . In a small bowl combine the remaining Masala, with 3 Tbsp. water to a paste and set aside

2. In a medium wok, pan or skillet (non-stick is ideal) heat oil using moderate heat, place the mustard seeds in it, cover it until the popping (crackling) sound stops, about 30 secs. to 1 min. Add the onions and stir-fry until soft and lightly brown, 5 to 6 mins.

3. Add ginger, garlic and chillies and stir-fry for 1 min. Add the masala paste from step#1 and sauté stirring until the liquid has evaporated, about 1 min. Add the tomatoes stir-fry for 3 mins. or until they become soft.

4. Add the shrimps, ¼ cup of water and stir-fry for 4 to 5 mins. or until tender.

5. Taste for salt and transfer to a serving dish and garnish with coriander leaves.

Tips
For unique taste, add 1 Tbsp. of lemon juice or vinegar (red wine or distilled) to the marinade in step #1.
For a tangy taste dissolve 1 tsp. of tamarind paste in 2 Tbsp. of water and add to the shrimps in step #4.
Vegetarians can try this recipe with boiled potatoes, carrots, cauliflower, broccoli, bread-fruit, eggplants, okra, zucchini, pumpkins, squash and tofu.
For exotic taste and also to make the sauce milder, add ½cup of unsweetened coconut milk, at the end of step #5 and simmer for 4 mins