Tomato Prawns

Prawns or Chingri are loved by all, excepting those who are allergic to it. My personal experience, the lesser time you cook it, the better it is.
It has a very subtle deliciousness which should not be overpowered with lots of spices.

Ingredients

Prawns (with or without head ) - 500gms.
Tomatoes - 4
Onion paste - 4tbsp
Whole cloves - 5
Whole cardamom - 5
Cinnamon sticks - 4 (1 inches each )
Whole red chillies - 2
Green chillies - 3
Mustard oil - 2tbsp
Turmeric - 2tsp
Sugar - 2 tsp
Salt to taste

Procedure

De - vein, clean and wash lightly the prawns. Marinate with half of the turmeric powder and salt. Keep aside.
Heat oil in a kadhai or pan. Let the bubbles in the oil subside.
Add whole spices, lower the gas flame.
Fry the onion paste till translucent.
Add chopped tomatoes, sugar and remaining turmeric powder.
Fry till oil separates.
Add salt. Taste and adjust seasoning.
Add two medium cups of water and simmer for two minutes. Add the prawns and cover cook for two minutes.
Add green chillies. Put off the gas.
Rest covered for 10 more minutes.

Serve with anything of your choice.
Warm rice, chapattis or buttered toast.
It's simplicity is unbelievable !!