Jinga Curry(Shrimp Or Prawn Curry)

• 1 lb. prawns
• 1/4 cup oil
• 1/2 cup tomato, chopped
• 4 Tbsp. yogurt
• 2 green chilies
• 1 large onion
• 3/4 tsp. turmeric
• 2 tsp. grated coconut
• 1 tsp. garlic paste
• 3/4 tsp. salt
• 1 tsp. cayenne pepper
• 1 tsp. cumin powder
• curry leaves

1. Shell prawns.
2. Devein and rinse well.
3. Drain in colander. Braise in a little oil (separate from above quantity) until they change to a light pink color.
4. In another pot, fry sliced onions until pale gold.
5. Just as they begin to deepen in color, add tomato with all the other ingredients.
6. Braise for a few minutes and add prawns, adding a little water to cook them well.
7. When curry is nice and thickly pureed, add 1/4 tsp. garam masala and garnish with a sprig of curry leaves.

prawns, oil, tomato, yogurt, green chilies, onion, turmeric, grated coconut, garlic, salt, cayenne pepper, cumin powder, curry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=7916 (may not work)