(Illustration:The Yin Yang effect with jeera rice & methi prawn masala)
Onions-1 big (finely sliced)
Tomato sauce -2 tbsp
Ginger garlic paste-2 tsp
Chilli powder-2 tsp
Methi leaves- 1 bunch(leaves only)
1.Heat oil in a kadai,when its warm add cinnamon, cloves & let it splutter.
2.Add Onion( finely sliced) to the above & saute till it turns light brown.Add the ginger garlic paste to this & saute for a few minutes.
3.Now add the methi leaves to the above & saute it, till the raw smell disappears & the leaves shrink in size.
4.To this add the tomatoes which are cut in cubes & saute till they are soft, then add the tomato sauce to the same.
5.Now add the chilli ,coriander & turmeric powders to the above & mix well.
6.Now add the clean prawns to the above mix,then add salt & if needed you can add a cup of warm water(depending on how watery you need the gravy) or there is no need since prawns do release water when they are cooked(based on one’s preference)
7.Keep covered with a lid for 10-15 minutes, taking care to stir it occasionally.
8.Serve hot with jeera rice( like in the picture),rotis,chappatis or naan.