kadai Matar Jhinge (Peas and Prawns Curry)

Kadai Matar Jhinge

This tomato based gravy with peas and prawns curry goes really well with chapatis/rotis.  Be sure to pat the prawns dry before you add them to the gravy or else your dish will be watery and prawns overcooked.  I hope you don't need the instructions to peel and devein the prawns.  So here goes...Kadai matar jhinge

Ingredients:
1-1/2 kg prawns
1/2 kg fresh peas
2 medium sized onions, chopped finely
3 medium sized tomatoes, chopped finely
5 tsp ginger-garlic paste
3 tsp of red chilli powder
1/4 tsp turmeric powder
1 tsp of black pepper powder
Chopped coriander leaves
2 tsp of salt
6 tbsp oil

Method:

• Peel and devein the prawns.  Remove the tails too.  Wash and pat dry and leave them on a dry towel.
• Heat oil in a Kadai.  Add the onions and fry till transculent.  Add the peas and cook for a couple of minutes.
• Add the ginger-garlic paste, chilli powder, turmeric powder, black pepper powder, and salt.  Mix well and fry for a minute.
• Add the chopped tomatoes and a cup of water.  Mix well and cook till the peas are done.
• Add the prawns and coriander leaves.  Stirring occasionall, cook on a high to medium flame till the water is absorbed and oil floats on top.