KHATAY MEETHAY JENGAY by Rida Aftab

Ingredients:
Prawns 1 kg
Onion Paste 2
Tomato Paste 2
Ginger 1 piece
Garlic Cloves 8
Green Chilies 8
Tamarind Pulp 4 tbsp
Lemon Juice 4 tbsp
Green Coriander ½ bunch
Cumin Seeds 1 tsp
Jaggery 1 tbsp
Salt ½ tsp
Turmeric Powder ½ tsp
Mustard Seeds 2 tsp
Coriander Powder 2 tsp
Curry Leaves 6
Oil as required
METHOD:
In a blender add 2 onions, 1 piece ginger, 8 garlic cloves, 8 green chillies, 4 tbsp lemon juice, 2 tsp turmeric powder, ½ tsp salt and blend it all together. In a pan, heat oil as required and add 6 curry leaves, 2 tsp mustard seeds and 1 tsp cumin seeds. When the spices become fragrant add 2 tsp ground coriander and 2 pureed tomatoes mix well. After this add 1 kilo prawns and mix well. Then add 1 tbsp brown sugar, 4 tbsp tamarind pulb , ½ bunch fresh coriander and leave this to simmer for 5 minutes. In the end turn off the heat. Delicious Khattay Methay Jengay are ready.