Serves: 2
Prawn - 500 gms (peeled and de-veined)
Onion - 1
Tomato - 2 small
Coriander leaf - 1 tbsp
Mint leaf - 1 tbsp
Garlic paste - 1 tbsp
Ginger paste - 1/2 tbsp
Red chili powder - 1 tbsp
Turmeric powder - 2 tsp
Vegetable oil - 3 tbsp
Salt - as required
Fennel seeds - 1 tsp
Clove - 2
Cinnamon - 1 * 1-inch piece


  1. Mix 1 tsp of turmeric with the raw prawn and keep aside.
  2. Chop onion, tomato, mint, and coriander finely and keep separately.
  3. Heat oil in a pan.
  4. Add fennel, clove, and cinnamon and wait for it to crackle.
  5. Add onion and fry till translucent and starting to brown. Add a little salt to speed up cooking. Should take 3-4mins.
  6. Add ginger and garlic paste. Saute till raw smell goes. Should take 1-2 mins.
  7. Add red chili powder and 1 tsp turmeric. Mix well, and add a few tbsp of water to prevent powder from burning. Saute till oil starts to form on the sides.
  8. Add tomato and mint and fry till it becomes mushy and oil starts to seep out. Should take 6-8 mins.
  9. Reduce heat and add prawn. Saute till prawn is fully cooked. Should take 2-4 mins. It will become whiter with some orange coloring on top, and will start to curl a little. You can also cut one in half to ensure it is no longer translucent. Raw prawn is bad for health.
  10. Garnish with coriander leaf and serve hot with rice, dosa, chapati etc.