1 kg prawns, shelled & deveined
3 medium onions, chopped
Salt to taste
2 tbsp crushed red pepper
2 tsp roasted, ground cumin
15 crushed black peppercorns
1 tsp. kalonji (nigella)
2 tbsp. ginger-garlic paste
Few curry leaves
4 slit green chilies
Oil for cooking
Apply juice of 1 lemon on prawns and wash after 20 minutes.
Heat little oil in a skillet. Add onions and fry until golden brown. Add curry leaves, cook for 1 minute, then add ginger-garlic paste, all spices and cook for few more minutes.
Now add prawns and fry them until a little brown for 2 minutes. Lower heat and cook for 3 more minutes. Prawns will release water, if wish to keep gravy, do not dry.
Add lemon juice, green chilies and cook for few more minutes. Garnish with coriander leaves and serve with rice or naans.
Tip: This dish can be made dry also. Tamarind can be added instead of lemons.