Ingredients:

• Prawns/Shrimps – 1 lb peeled, deveined and cleaned
• Onions – 2 big (sliced)
• Tomatoes – 2 big (sliced)
• Green Chillies – 2 or 3
• Ginger garlic paste – 2 to 3 tsp
• Turmeric powder – 1/2 tsp
• Chilli powder – 2 to 2 1/2 tsp
• Coriander powder – 1/2 tsp
• Garam masala items – 2 cloves, 1 bay leaf, 1 cardamom, 2 medium sized cinnamon sticks, a pinch of saunf (if not available, substitute with 1 tsp garam masala)
• Salt – to taste
• Oil – 5-6 tbsp
• Vermicelli/Rice sticks (thin variety) – 3 cups
• Mint leaves (pudina) – 1/4 cup
• Coriander leaves(Cilantro) – 1/4 cup

Method:

In a pressure cooker, heat oil and add the garam masala items and onions. Saute the onions for a while.
Then, add the mint leaves, ginger garlic paste and saute for a few minutes till the nice smell of ginger garlic and mint come out.? Then, add the tomatoes, green chillies, turmeric powder, chilli powder, coriander powder, green chillies and salt. Fry this mixture for a while maybe adding a little bit of water. Then, add the prawns and saute for 10-15 min. Make sure the mixture is not too watery at this stage. If so, allow the water to evaporate so that the mixture is almost like a gravy.

Separately cook the vermicelli in water and salt. (3 cups vermicelli – about 4 cups water). Drain the water and rinse again with cold water so that the semiya is not sticky and is separated. Add the vermicelli to the prawn gravy and mix well. Pressure cook for 2 minutes. Garnish with cilantro leaves and roasted cashews.

Miscellaneous:

• Tips: Can be served with any raita of your choice or as-is.
• Serves 4-5
• Cooking Time: 20 min
• Cuisine: Indian