RED SPICY PRAWNS

(A)
1 kg medium prawns , shelled and deveined
1 tsp chillie powder
½ tsp turmeric powder
Little salt
1 tbs oil

(B)
1 tbs oil
1 inch cinnamon stick
1 star anise
3 cloves

(C)
2 large onions chopped fine
5 green chillies sliced
1 sprig curry leaves

(D)
1 tbs ginger garlic paste
2 large red tomatoes chopped fine

(E)
2 tsp red chillie powder
Salt to taste
Little garam masala powder

(F)
Little coriander leaves chopped
Lime juice to taste

Method:

Add the things in ( A) into a bowl, except the oil.
Marinate for about 20 minutes.
Heat the oil in a pot, add in the seasoned prawns.
Sauté till the raw smell goes, there will be a good aroma.
Remove and keep aside.

In a wok add in the ( B) ingredients. Saute for a minute.
Add in the ingredients in ( C), sauté till the onions are fried well.

Now add in the ingredients in ( D) and cook till the tomatoes
turn mushy.
Add in the ingredients in (E), cook till oil seperates.
There will be a thick gravy. Add in the sautéed prawns.
Mix well to coat them with the masala evenly.
Cook for a minute, the masala should stick to the prawns.
The dish should be red in colour and the dish a bit dry.
Off the flame, add in the lime juice and garnish with coriander leaves.

NOTE: Vegetarians can use, tofu or soya chunks.