Prawn Gravy

Suja of Kitchen Corner has some amazing collection of recipes.  Everytime when I visit her site, I used to bookmark them, especially if it's something with chicken or prawns, I would be just drooling at the pictures. This is a recipe which I have been eyeing from her site for a long time now.
Most of the time I cook in a hurry and I end up in making my usual style of curries and gravies. This time when I was buying the prawns itself I made up mind that no excuses today.  So finally I tried her prawn gravy with few variations and it was just amazing. This easy peasy gravy is surely a keeper for me.  Thank you Suja for sharing this wonderful recipe, I'll keep trying more recipes from your site. Don't forget to check her mouthwatering collections from here.

Preparation Time: 10 minutes
Cooking Time: 20-30 minutes
Serves: 3-4

Ingredients:
Prawns- 300 g (cleaned and washed)
Onion- 1 big sized sliced
Tomato- 1 small sized
Turmeric powder- 1/4 tsp
Ginger Garlic paste- 1 tsp
Chilli powder- 1 tsp
Coriander powder- 2 tsp
Fennel powder- 1/2 tsp
Cumin powder-1/2 tsp
Garam masala- 1/4 tsp
Tamarind paste-1 tsp
Lemon juice- juice of 1/2 a lemon
Curry leaves- 1 spring ( about 5 to 6 leaves)
Cinnamon stick- 1/2 inch stick
Cumin seeds-1/2 tsp
Oil- 1 tbsp
Salt as per taste

Method:
Clean and wash the prawns well.  Apply some turmeric powder and set it aside. Grind together 1/2 of onion, tomato, tamarind, lemon juice and spice powder. Heat the oil in a kadai, add cumin seeds, curry leaves and cinnamon stick.  Then add ginger garlic paste and sliced onion.  Reduce the heat to medium and cook till the onions get softened. Now add the ground masala and let it cook for 3 to 4 minutes. Finally add the prawns and salt. Mix it well to coat the gravy completely.  Cover the pan and let it cook until the prawns get cooked completely.  At this stage it would be a semi gravy, you can serve it like this or if you prefer for dry gravy, increase the heat until all the water gets absorbed and the gravy looks thick and oil oozes out from it.  Serve it hot with chapathis, plain rice or pulav.

Sending this to Joy From Fasting to Feasting