Saunf wali jhinga curry ( Fennel Prawns Curry )

Rarely you come across a fish lover who doesn't like prawns . 

Prawns can be prepared in various ways and if they are cooked with proper care it's delicacy which hardly anyone can resist . 

Today I tried this prawns curry using fennel seeds which gave this curry a very different yet delicious taste . 

Ingredients : 

2 cups ...............prawns ( shelled n black string removed )
2 ...................... onions ( roughly chopped )
2 .......................tomatoes ( roughly chopped )
1/2 cup .............grated coconut
4 .................... green chillies
2 tbsp .............. fennel seeds
5/6 ..................garlic cloves
2  .................... cardamom
1/2 inch .......... dalchin
4 .......................cloves
1/2 tsp ............. turmeric powder
4 tbsp ............oil
coriander leaves for garnish
salt

Method :


Add little oil in a kadhai and add cloves , cinnamon , cardamom , fennel seeds and garlic cloves .

When it gives out a nice aroma add half the chopped onions and saute for 5 minutes .

Then add grated coconut and green chillies and again saute .

Finally add chopped tomatoes , saute till the raw smell of tomatoes vanishes completely.

Grind the above mixture when a bit cool .

Now heat remaining oil in kadhai and saute the remaining chopped onions .

When onions are golden in colour add cleaned prawns and saute for 2/3 minutes .

Then add the ground paste and stir properly .

Add water as per your need , adjust the salt and bring the gravy to a boil.

Serve hot garnished with chopped coriander.