Tawa Jhinga – by Atul Kochhar

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	Tawa Jhinga

INGREDIENTS (serves three to four) 16 prawns 50ml vegetable oil 1tsp ajwain (see note) 80g chopped onions 1 chopped green chilli 10g chopped ginger 150g chopped tomato 1/2tsp red chilli powder 1tsp coriander powder 1tsp turmeric powder 1tsp salt 1/2tsp fenugreek powder 1/4tsp garam masala 1tbs coriander leaves 1/2 red pepper, julienned ### METHOD Peel and remove the vein from each prawn (or buy prawns already de-veined). Wash them under running water. Heat the oil in a pan, add ajwain seeds. When seeds sizzle add the chopped onion and sauté until translucent. Stir in chopped chilli and diced ginger. Add three-quarters of the chopped tomatoes and cook till they soften and reduce to a sauce. Add the cleaned prawns and sauté till they curl up, then add the powdered spices, and salt. Cook till prawns are done and then add rest of the chopped tomatoes, fenugreek powder and garam masala and sauté. Serve sprinkled with chopped coriander leaves and red pepper julienne. Note: ajwain is related to the lovage family. Atul Kochhar Photo © Tom Stockhill