*  Exported from  MasterCook Mac  *
           Bhagari Jhinga - Prawns in Tomato Cream Sauce - India
 Recipe By     : Madhur Jaffrey’s  Quick & Easy Indian Cooking
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Madhur Jaffrey’s  Quick          Madhur Jaffrey
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tbsp          tomato puree
      3/4  tsp           salt
      1/4  tsp           sugar
    1      tsp           Garam Masala
      1/2  tsp           ground roasted cumin seeds
      1/4  tsp           chili powder -- or to taste
    3      tbsps         coriander leaves -- finely chopped
    1                    fresh green chili pepper -- finely chopped
    1      tbsp          lemon juice
    1      7 oz can      coconut milk, well stirred  -- or cream
                         FOR STIR-FRYING PRAWNS
    3      tbsps         vegetable oil
    1      tsp           black mustard seeds
    3      cloves        garlic -- finely chopped
   15                    fresh curry leaves
    1 1/4  lbs           medium-sized uncooked prawns -- peeled and
 To make sauce put tomato puree in bowl. Add salt, sugar, garam masala,
 ground roasted cumin seeds, chili powder, coriander leaves, green chili,
 lemon juice and 1 tablespoons water; mix well. Slowly ad coconut milk or
 cream, mix. Set aside. To stir-fry prawns put oil in wok and set over
 highish heat. When hot put in mustard seeds. As soon as seed pop, a few
 seconds, add garlic and curry leaves. Sir until garlic tuns medium brown
 and put in prawns. Stir until prawns turn opaque most of the way though
 and put in sauce. Turn heat to medium and just heat sauce through until
 it begins to simmer. By then prawns should be cooked through. Turn of
 heat. Serve with rice.
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 Per serving (excluding unknown items): 101 Calories; 10g Fat (89%
 calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 420mg