Instructions

1. Heat oil or ghee in a pan over medium flame.
2. Add cumin seeds and allow them to crackle for a few seconds.
3. Add the onion paste and sauté until light golden brown.
4. Add ginger-garlic paste and cook for 1–2 minutes until the raw smell disappears.
5. Add tomato puree and cook for about 5 minutes until the oil starts separating.
6. Add turmeric powder, red chilli powder, coriander powder, green chillies, and salt. Mix well and cook for another 2 minutes.
7. Add the prawns and cook for 3–4 minutes until they turn pink and tender.
8. Pour in the fresh cream or coconut milk and mix gently. Simmer for 2–3 minutes on low flame. Avoid overcooking the prawns.
9. Garnish with fresh coriander leaves and serve hot with steamed rice or chapati.