Jhinga Khaliya

Ingredients 

• 20-24 tiger prawns
• 2 tablespoons oil
• 2 green cardamoms
• 1/2 inch cinnamon stick
• 4 cloves
• 2 medium onions, sliced
• 1 teaspoon ginger-garlic paste
• 1 large tomato, chopped
• 3 green chillies, chopped
• 1/2 cup fresh mint leaves
• 1/2 cup fresh coriander leaves
• 2 teaspoons red chilli powder
• 1/2 teaspoon turmeric powder
• 2 teaspoons coriander powder
• Salt to taste
• 1/2 cup coconut milk

Method

1. Heat oil in a non-stick pan. Add green cardamoms, cinnamon and cloves and saute for a minute. Add onions and saute till brown in color. Add ginger-garlic paste and little water so avoid the paste sticking to the bottom.
2. Add tomatoes, green chillies, mint leaves and coriander leaves and cook till oil leaves the mixture.Add red chilli powder, turmeric powder, coriander powder and salt. Add prawns and little water. Cover the pan and cook for two to three minutes.
3. Add coconut milk and cook till the gravy thickens or till the prawns get cooked. Serve hot with steamed rice.