Prawn temperado

Ingredients	For 10
Large prawns	1kg
Coconut	½ (extract milk twice)
Brinjals	200gs
Pumpkin	200gms
Garam masala	1 tsp
Salt	to taste
Oil	50ml
Onions	2
Green chillies	12
Ginger	12.5 cm. (1”) piece
Garlic	10 cloves
Coriander leaves	5 springs
Coriander seeds	2 tbsp
Turmeric	a pinch
Cumin	½ tsp

Slice onions, 6 green chillies, ginger and 4 cloves and garlic. Grind to a smooth paste with water, cumin, coriander seeds, turmeric, 6 cloves garlic, 6 green chillies and coriander leaves.

Method:

Shell, de-vein and wash prawns in several rinses of cold water. Heat the oil. Add sliced onions and saute. Add remaining sliced spices. Fry well. Add prawns and fry. When prawns change colour, add ground spices and the water used for grinding. Cook till oil floats on top. Add cut brinjals and pumpkin. Add second extract.  Now add the first extract of coconut milk and gram masala powder. Bring to a boil and remove.