Rub turmeric, ginger, garlic and salt mixed with juice
of 1 lemon on the prawns, leave aside for 1 hour.
Fry in hot oil the red chillies, fenugreek seeds, garlic
and mustard seeds till they darken. Lower the flame to prevent burning.
Add onions and fry till they are golden brown in colour.
Add cumin powder and stril, then add marinated prawns and stir-fry.
Add green chillies and mix well. Add tomato puree and
cook on a low flame till the puree is cooked and oil leaves the sides
of the pan. Add sugar, salt and mix.
Before serving take a spoonful of oil and heat it in
separate frying pan.