Seafood with methi or fenugreek brings out an

unique and enhanced taste.

Masalas like this, are finger-licking and can be

served with any meal .

When cooking masalas like this you have take

care not to cook the prawns for a long time .

Cooking jumbo prawns will take only 7-8

minutes,so it’s best to make the masala thick or

your required consistency ,and then add the

prawns.

This way the masalas will,blend well and the

prawns will not turn chewy or rubbery.

Now,to the recipe ..

INGREDIENTS

500 gm prawns ( peeled and deveined)

2-3 onions chopped

1 stick cinnamon

1/4 tsp mace powder

1 tsp chilli powder

1 tsp coriander powder

1/2 tsp turmeric powder

1/4 tsp pepper powder

1 tsp.cummin powder

1 tbsp ginger-garlic paste

3-4 tomatoes puréed or 1 cup tomato purée

1 tsp dry mango powder( amchur powder)

1 tsp sugar

Salt to taste

2 tbsp fenugreek leaves ( methi)

3-4 tbsp sesame oil /coconut oil/ghee

METHOD

•Heat oil,and add the onions,cinnamon and

cook till light brown.

•Next add the tomato purée,ginger garlic paste,

with the rest of the ingredients except methi

leaves,and cook till thick .

•Add the prawns and stir well .

•Cook for 7-8 minutes.

•Crush the methi leaves into the mixture.

•Remove from fire.

•Keep covered for a few minutes and serve.

Tip

•Do not add water,as prawns tend to

release water while cooking.

• If you want the masala thicker,add cashew

paste or 1-2 tsp rice flour if needed.