Prawn and chickpeas Curry

Ingredients

• Jumbo Prawns - 1/4 kg
• Boiled Chickpeas - 150 gms
• Onion - 1, chopped
• Tomato puree - 3 tbsp
• Chinese red wine vinegar - 2 tbsp
• Dry red chilly - 6 nos
• Cumin seeds - 1 tbsp
• Coriander seeds - 1 tbsp
• Garlic - 6 cloves
• Coriander leaves - few
• Oil - 2 tbsp
• Salt to taste

Method

• De shell, De vein the prawns and wash thoroughly.

• Rub the prawns with salt and keep for 10 Min's and then rinse in water and keep aside.

• Make a paste with red chilly, cumin coriander seeds and garlic.

• Heat oil in wok and fry the onions until soft.

• Then add the grounded paste and cook for 2 Min's.

• Then pour the tomato puree and red wine vinegar to it and bring it to simmer.

• Stir in the prawns and cook for 2 Min's.

• Add the boiled chickpeas and 1/4 cup of water and cook till the prawns are done.

• Garnish with coriander leaves and serve hot.