A delicately spiced dish which is stir fried and garnished with fried capsicum (peppers), onion and freshly chopped coriander leaves. This recipe is much the same as for chicken bhoona, the only difference is the main ingredient.

Ingredients:

4 tablespoons Oil
1/2 Red pepper (roughly chopped)
1 Small onion (roughly chopped)
1 Garlic clove (finely chopped)
2 tablespoons Spring onions (chopped)
1/2 teaspoon Fenugreek leaves (soak in a little water before adding)

Make a paste of:
1 teaspoon Special Spice Mixture
1/2 teaspoon Garam masala
1 teaspoon Chilli powder
1/2 teaspoon Fenugreek leaves
1 teaspoon Tomato puree
1 pinch Salt
1/2 tablespoon water to make paste
3 tablespoons Basic Curry Sauce
4 King Prawns, pre cooked in boiling, salted water for five minutes (large shrimp)
1 tablespoon Freshly chopped coriander leaves

Directions:

Heat half the oil, add the chopped pepper and onion and fry until onions are soft but not yet brown. Remove the fried pepper and onion from the pan and put into a separate dish.

Heat the remaining oil in the pan, add the garlic and spring onions, allow to cook for about thirty seconds before adding the fenugreek. Stir fry for no more than two seconds. Add the spice paste. Mix well and allow to cook for about ten seconds or so. Add half the basic curry sauce and simmer for a minute.

Chop the cooked king prawns in two and add. Allow to simmer for another minute and add the remaining basic curry sauce. Simmer for a few minutes until the prawns are thoroughly heated.

Drain away all the excess oil. Garnish with the previously fried pepper and onions. Sprinkle the chopped coriander leaves on top and serve at once.