Karnataka Style Prawn Pepper Masala

This is a traditional Indian recipe offered up by the Culinary Institute of America at Greystone.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 16  prawns, medium peeled deveined
• 300  g onions, chopped
• 1  tablespoon  ginger-garlic paste
• 4  green chili peppers, chopped
• 40  curry leaves
• 150  ml tomato puree, fresh
• 1  tablespoon coriander powder
• 1 1⁄2 tablespoons black pepper, crushed
• 1  tablespoon cumin powder
• 1⁄4 teaspoon turmeric powder
• 1  teaspoon kashmiri chili powder
• 1⁄4 teaspoon garam masala powder
• 6  tablespoons  vegetable oil
• 20  curry leaves, fried (garnish)
• 4  lemon wedges (garnish)
• 4  cups  cooked long grained basmati rice

Directions

1. Heat oil in a large saucepan or wok, add chopped green chile and onions. Stir-fry for 5 minutes or until golden brown.
2. Add curry leaves, ginger-garlic paste, and the dry spice powders. Stir-fry for a minute.
3. Pour in the fresh tomato puree and cook for 2 to 3 minutes.
4. Slip in the prawns with 50 milliliters of water and cook for 3 to 4 minutes over high heat. When the liquid has almost evaporated and the prawns are done, serve garnished with fried curry leaves and lemon wedge over 1 cup of cooked rice per person.