Pepper Prawns Dry Masala

Ingredients

• Prawns - 1/2 kg
• Onion - 1 whole
• Ginger-garlic paste - 1 tbsp
• Green chili - 2 whole
• Turmeric powder - 1 tsp
• Coriander powder - 1 tbsp
• Black pepper - 1 tbsp
• Black pepper powder - 1 tsp
• Tomato - 1 whole
• Garam masala - 1 tsp
• Salt, to taste
• Curry leaves - 1 whole
• Coconut oil

Instructions

1. 1Chop the onion and tomato, cut the green chilies lengthwise, and crush the black pepper coarsely so it is ready to release its aroma.
2. 2In a bowl, combine the prawns with turmeric powder, black pepper powder and salt; mix well and let them marinate for 20 minutes so the spices penetrate.
3. 3Heat the coconut oil in a pan over medium flame, then add the chopped onion, ginger-garlic paste, green chilies and curry leaves; sauté until the onion becomes soft and translucent, about a few minutes.
4. 4Add the coriander powder and the coarsely crushed black pepper to the pan and cook for a minute until the spices smell fragrant.
5. 5Stir in the garam masala and the chopped tomato, then sauté until the tomato pieces are soft and have broken down slightly.
6. 6Add the marinated prawns and 1/4 cup of water to the pan, stirring well to combine the masala with the prawns.
7. 7Cover and cook on medium flame for 5 minutes until the mixture is dry, stirring occasionally to prevent burning and to ensure even cooking.
8. 8Serve the pepper prawns hot with rice or roti. Optional: garnish with a squeeze of lemon or a sprinkle of fresh cilantro before serving.