Guest Author - vandana trivedi

Ingredients:

Medium sized Prawns 20
Chopped Fresh fenugreek leaves 1 small bunch
Kasoori methi(Dry fenugreek leaves) 2 tsp
Cumin seeds 1/2 tsp
Mustard seeds 1/2 tsp
Fennel seeds 1/2 tsp
Green cardamom seeds 1/2 tsp
Fenugreek seeds 1/4 tsp
Garam masala powder 2 tsp
Turmeric powder 1/4 tsp
Red chilli powder 1/2 tsp
Mango powder (amchur) 1/4 tsp
Chopped Garlic 10 cloves
Chopped Spring onions 6
Finely chopped small Red Pepper 1
Tomato puree 1 tbsp
Yogurt 4 tbsps
Salt to taste
cooking oil 4 tbsp
Chopped Fresh coriander leaves 2 tbsp

Method:

Heat cooking oil in a deep pan, add all the seeds. When seeds start to splutter, add garlic and spring onions, stir fry until golden brown.
Add garam masala, turmeric and red chili powder and stir for a few seconds.
Add chopped red pepper and continue to stir for couple of minutes. Then
add tomato puree and yoghurt stir well and bring it to boil. Add salt, prawns, fresh and dried fenugreek leaves, stir and cook on medium heat until prawns are cooked. Add garam masala powder and stir gently.
Garnish with chopped coriander leaves. Serve hot with naan or Tandoori roti.