Cumin, curry leaves, and green chile are added to a heated skillet along with oil. Cook the curry leaves until they are crisp.
Add the onions, season with salt, and cook until golden. Then, lower the heat down to the bare minimum (sim) and cook the onions until they are caramelized. Don’t let them burn, please.
Give a short swirl after adding the ginger-garlic paste. The ginger and garlic run the risk of burning because the onions are already caramelized. Be careful
Add the remaining garam masala, turmeric, and red chili powder. Stir well and sauté for a minute.
Just enough water should be sprinkled to provide the prawns with moisture while they cook. Almost 90 ml of water were consumed.
Until they are fully done, cover them and cook them over a medium burner. They are cooked, in my opinion, when they curl and turn pink or orange. Cooking longer without a lid can let the remaining water evaporate.
The recipe card’s alternative proportions are solely for the original, 1x recipe.
Follow my comprehensive step-by-step photo instructions and suggestions above the recipe card for the best results.