Baisali's homely kitchen: Tamato Chingri

My husband and all family simply love prawns. This Indo Chinese preparation – combining tomato sauce, tomatoes and prawns – is such an easy, fast and yummy way of cooking prawns. I love the gravy over any kind of flavored/steamed rice. Hope my recipe here will make someone’s taste buds happy without much effort.

Preparation Time: - 15 min

Cooking Time: - 25 min

Servings: - 3 persons (depends upon the capacity of the person)

Ingredients:-

300 gm extra large prawns. I bought the fresh prawn from market this time
2 tsp Soya sauce
1/2 tsp Turmeric powder
1 medium onion chopped
2 tsp fresh ginger grinded (you can use ginger paste also)
4 cloves of fresh garlic
2 green chili silted
2 tsp Kashmiri Mirch ( optional if you are spice lover I did not use)
2 medium tomato chopped
4 tbsp Sunflower oil ( you can use any vegetable oil )
Salt to taste
1 1/2 tbsp chopped Coriander leaves
1 tbsp ready made Tomato sauce
Sufficient water
Few coriander leaves for garnishing

Preparation:-

If you have purchased from the usual fish market then first remove the shell, remove the central vein of the prawn and thoroughly clean. In my case I told the vendor to do devein and clean it.
Rub turmeric powder and salt to the prawns and mix with soya sauce. Marinate for 15 minutes.
Chop the onion and tomato and keep aside.
Heat oil in kadai or non-stick pan in high heat.
Now set the burner in low and shallow fry the onion till they turn golden brown.
Add ginger, garlic and green chili to it. Stir and mix.
When a nice smell emanates from the mixture add the marinated prawn pieces, chopped tomato, and coriander leaves. Mix well.
Cover the pan and cook for 5 minutes in medium heat.
Add water, mix well and set the burner in low heat.
Cook for about 10 minutes or as long as the gravy becomes thick to your taste. Please do not overcook as that will make the prawn hard.
Pour tomato sauce and garnish with coriander leaves.