Karnataka Style Prawn Pepper Masala

• 16 prawns, medium peeled deveined
• 300 g onions, chopped
• 1 tablespoon ginger-garlic paste
• 4 green chili peppers, chopped
• 40 curry leaves
• 150 ml tomato puree, fresh
• 1 tablespoon coriander powder
• 1 1/2 tablespoons black pepper, crushed
• 1 tablespoon cumin powder
• 1/4 teaspoon turmeric powder
• 1 teaspoon kashmiri chili powder
• 1/4 teaspoon garam masala powder
• 6 tablespoons vegetable oil
• 20 curry leaves, fried (garnish)
• 4 lemon wedges (garnish)
• 4 cups cooked long grained basmati rice

1. Heat oil in a large saucepan or wok, add chopped green chile and onions. Stir-fry for 5 minutes or until golden brown.
2. Add curry leaves, ginger-garlic paste, and the dry spice powders. Stir-fry for a minute.
3. Pour in the fresh tomato puree and cook for 2 to 3 minutes.
4. Slip in the prawns with 50 milliliters of water and cook for 3 to 4 minutes over high heat. When the liquid has almost evaporated and the prawns are done, serve garnished with fried curry leaves and lemon wedge over 1 cup of cooked rice per person.

prawns, onions, gingergarlic, green chili peppers, curry, tomato puree, coriander powder, black pepper, cumin powder, turmeric powder, kashmiri chili powder, garam masala, vegetable oil, curry, lemon wedges, basmati rice

Taken from www.food.com/recipe/karnataka-style-prawn-pepper-masala-493529 (may not work)