Prawn curry - prawns in tomato sauce

I love the flavour and the aroma of curry leaves. It really jazzes up any dish. My mom used to make a curry leaf spice mix and give it to me saying it has lots of iron and will make my hair grow long and strong. I don't know whether it worked but I definitely became a fan of the humble herb. I like to go to farmers market especially to see and if possible smell the various fresh herbs on display. It even slightly improves my mood I think :)

Curry leaf does its work again in this simple and delicious prawn curry. This curry takes very little of your time if you buy your prawns peeled. My husband and I are both big fans of seafood as we grew up in coastal regions of South India. We cook seafood at least once a week.


Prawn curry

Ingredients
250 g of peeled deveined prawns
2 ripe juicy tomatoes roughly chopped
1 large onion chopped finely
1 tbsp chilli powder
1 tsp turmeric powder
1 tbsp coriander powder
1 tsp Kashmiri red chilli powder
a few sprigs of curry leaves

Heat oil in a non-stick kadai. Add curry leaves while reserving some for later use and sauté it for a few seconds. Add onion and cook until its soft. Add the tomatoes, chilli powder, Kashmiri red chilli powder, turmeric powder and coriander powder. Close the kadai and cook until the tomatoes are mushy. Add prawns and salt. Combine well so that the prawns are well coated with the sauce.

Cook till the prawns are done and are slightly browned, about 15 mins. Heat oil in a pan and add the remaining curry leaves. After the aroma of the curry leaves comes out add it to the prawns before serving. Serve hot with rice or roti.