Prawns with spring onions and fenugreek leaves
Avery delicious prawns recipe made with loads of onions along with fenugreek leaves and spring onions. Perfect with flatbreads and with rice and a lentil curry
Equipment
- Shallow cooking pot
Ingredients
- 200 g prawns shelled and cleaned
- 1 cup spring onions sliced
- ¼ cup methi leaves fenugreek leaves
- 1 cup onions sliced
- ½ cup tomatoes sliced
- 1 tbsp ginger garlic paste
- 1 tbsp lemon juice
- 1 tsp turmeric powder
- 1 tbsp chili powder
- 1 tsp coriander powder
- 2 fresh chilis
- 2-3 tbsp coriander leaves chopped
- 2-3 tbsp oil
- salt to taste
Instructions
- Mix the prawns with ½ tsp turmeric powder, ½ tbsp chili powder, a pinch of salt and lemon juice. Keep it aside until required
- Heat the cooking pot with the oil, over medium flame add the onions and the spring onion whites. Fry them until caramelised
- Then add the ginger garlic paste and fry for couple minutes. Next add tomatoes, salt and all the spice powders
- Add 2-3 tbsp of water, the chilis and fry this masala paste until oil oozes out from the sides
- Then add the methi leaves, mix well and cook for 5-6 minutes
- Now add the marinated prawns to this masala. Mix well and cook for 7-8 minutes, or until they cook completely
- Add the spring greens, mix well and cook for 5 more minutes and turn the flame off
- Serve your delicious prawns with spring onions and fenugreek leaves, warm, with flatbreads of choice. Enjoy!
Notes
- If you find the taste of methi bitter, keep them soaked in salted water for 15 minutes before you add them to the curry
- tsp - teaspoon
- tbsp - tablespoon
- 1 cup = 250 millilitres