Mutton Momos Recipe Using Mutton Keema from Meamo Meats

To achive perfect dumpling all you have to do is choose quality meat and ingredients. Traditionally butchered meat has good flavor and soft texture when cooked. Meat never goes dry it's juicy and very tasty. When preparing any dumpling with veggies, meat or fish always make sure to prep all the ingredients (meat marination and dough) a day before, the taste and texture of the dumpling is excellent. These momos store upto 2 weeks frozen, we can reheat and serve with chai. 

Mutton Keema Momos Recipe Video on Youtube English😉

To purchase original jhatka meats is a hazel in the city and one must know the right place and way to clean it. At Meamo seafood, poultry, mutton and offals are fresh and traditionally butchered. Quality of meat is fantastic, I can vouch and say this is original jhatka meat from the flavor and taste. 

Meamo meats is 100% certified Jhatka meat, which means painless and cruelty free butchering. Be it goat meat, chicken or fish its hygienically cleaned and washed with turmeric then packaged and shipped to your door. I highly recommend meamo meat it does not contain any smell the meats are fresh and very tasty. Do use the Promo Code Vidya10 to purchase meat as per choice from meamo.

https://meamo.in/

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Keema Momos Ingredients:

500 Grams Meamo Mutton Keema

10 Green Chilies

2 Whole Bulbs Garlic Peeled

2 Inch Ginger Peeled

1/2 Tbsp Pepper Powder

1/2 Tbsp Chilly Flakes 

1 Tbsp Soya sauce or 8 to 8 sauce

1/2 Cup Onion

1 Tsp Curry Powder or Garam Masala 

1 Tsp Curry Powder or Momo Masala Powder 

1 Tsp MSG (Ajinomoto)

3 Tbsp Sesame Oil or Groundnut Oil

Salt as per taste

2 Tbsp Each Fresh Green onions and coriander.

Mutton Keema Filling:

Wash the mutton keema in a fine mesh colander, allow to drain and reserve.

Peel and wash garlic, ginger and onions. Roughly chop ginger and onions to grind easily.

Separate lettuce from hard stems, wash thrice and place lettuce leaves in a colander allow to drain.

Remove stems from chilies, wash and reserve.

In a mixer jar pulse and grind the mutton keema in batches and reserve in a bowl.

In the same mixer jar add ginger and garlic and grind to form a smooth paste and reserve in a bowl.

In the same mixer jar add chilies and grind to form a smooth paste and reserve in a bowl.

In the same mixer jar add onions and grind to form a smooth paste and reserve.

To the mutton keema start adding all the ground ingredients, onions, chilies, ginger and garlic, followed by chili flakes, pepper powder, salt and soya sauce. Knead and combine all the ingredients in the meat. Cover and allow to marinate for 20 minutes. For best results allow to marinate overnight refrigerated.

 

Dough:

250 Grams Maida (All Purpose Flour) 

1 Tsp Baking Powder 

1 Tbsp Salt

2 Cups Warm Water

2 Tbsp Oil

Knead the Dough:

In a mixing bowl combine the flour, baking powder and salt first.

Add warm water and knead to form a soft dough. 

Add 2 tbsp oil and knead well for few more minutes, cover and allow to rest for 10 minutes.

Once the dough has rested for 10 minutes, knead for few more minutes. Form roundles and dip the roundles in flour. Place on a flat surface and roll to form even rotis.

Using a lid or a cookie cutter cut out the dough into even circles. Place 1/2 Tbsp filling in the middle of cut out circle and fold into half then pinch the edges gently gather both the ends to form a dumpling, pinch and seal the edges, repeat and prepare a dozen of these bite size dumplings and reserve.

Heat a steamer on medium flame once the steam builds, place on low flame. Apply oil to the steamer plate and start placing the dumplings leaving little space. Place the dumplings in the steamer cover and cook for 10 to 15 minutes. 

Once the dumpling has cooked start plating...serve with mayo and green chutney...Enjoy! 

Recipe video link to prepare Spring onion chutney for momo

Recipe video link to prepare Momo Mayonnaise.

Recipe video link to prepare Tomato, onion and garlic chutney

Prawn Uttapam Using Meamo Meats Fresh Water Prawns

Looking for a perfect sunday breakfast? The only thing I would recommend is a good prawn uttapam. For this recipe, I've used fresh water prawns, it's much larger and meatier, when cooked with aromatic spices and ingredients, these prawns absorb all the flavors and the taste is excellent. Make sure not to over cook the prawns as it may turn out to be chewy.

Recipe Video on my Youtube Channel 😉

Prawn Uttapam Ingredients:
250 Grams Meamo Meats Fresh Water Prawns
1 Liter Idly or Dosa Batter
2 Spicy Green Chillies
1 Sprig Curry Leaves
5 Sprigs Spring Onions
2 Onions
1 Tbsp Ginger and Garlic Paste
1/2 Inch Ginger
2 Tbsp Chilli Powder
1/4 Tsp Turmeric Powder
1/2 Tsp Garam Masala
1 Tbsp Salt
1 Tsp Pepper Powder
2 Tbsp Sesame Oil
Oil and Ghee as Required
Half onion to grease the tawa.

To purchase original jhatka meats is a hazel in the city and one must know the right place and way to clean it. At Meamo seafood, poultry, mutton and offals are fresh and traditionally butchered. Quality of meat is fantastic, I can vouch and say this is original jhatka meat from the flavor and taste. 

Meamo meats is 100% certified Jhatka meat, which means painless and cruelty free butchering. Be it goat meat, chicken or fish its hygienically cleaned and washed with turmeric then packaged and shipped to your door. I highly recommend meamo meat it does not contain any smell the meats are fresh and very tasty. Do use the Promo Code Vidya10 to purchase meat as per choice from meamo.

https://meamo.in/

Prep:

Peel, wash and finely chop the onions.

Wash and finely chop chilies

clean, wash and finely chop coriander, curry leaves, and spring onions.

Peel, wash and finely chop ginger.

Wash the prawns twice, drain using a colander and reserve.

Marination:

Add the prawns to a mixing bowl. Add 1 Tbsp chilli powder, 1/4 Tsp turmeric powder, 1/2 Tsp garam masala, massage all the ingredients well in the prawns cover and place it in the fridge for 30 minutes.

Topping:

Heat a wok on medium flame. Add the marinated prawns, 1/2 tsp salt and 1/4 cup water allow to boil and cook on medium flame place on high flame and allow excess moisture to evaporate reserve the prawns in a bowl.

Heat a wok on medium flame, add sesame oil allow to smoke and reach temperature.

Add finely chopped ginger fry for a minute.

Add Half the amount of finely chopped onion followed by finely chopped chilies, curry leaves, spring onions and coriander fry all the ingredients till the onions turn transparent.

Add the cooked prawns, salt, pepper powder and chilly powder toss and fry for a minute and reserve in a bowl.

Prepare Uttapam:

Add salt and cooking soda as per your preference to the dosa batter stir and reserve.

Heat a tawa on medium flame. Once the tawa starts to smoke sprinkle water and rub half onion on the tawa.

Add few drops oil and rub the onion. Place on medium flame. Gently ladle the batter.

Take fist full of finely chopped onion spread it on the uttapam. Take two tbsp full of prawn masala and spread it on the uttapam.

Sprinkle salt. Drizzle 2 tsp oil on the dosa to fry.

Once the uttapam turns golden on one side gently flip and fry till golden on the other side.

Gently flip the uttapam and serve it hot on a serving plate. Serve the uttapam with chutney or ketchup...Enjoy!

Kozhi Kaima Urundai Kuzhambu/ Chicken Keema Ball Curry Recipe using Meamo Meats

Spongy and juicy chicken keema meatball curry pairs well with chapati, rice and ragi muddle. Combination of spices and the method we prepare the curry using traditional cut meat, it can be stored upto 2 weeks in the freezer and the taste will still remain the same when reheated. 

To purchase original jhatka meats is a hazel in the city and one must know the right place and way to clean it. At Meamo fish, poultry, mutton and offals are freshly and traditionally butchered. Quality of meat is fantastic, I can vouch and say this is original jhatka meat from the flavor and taste. 

Meamo meats is 100% certified Jhatka meat, which means painless and cruelty free butchering. Be it goat meat, chicken or fish its hygienically cleaned and washed with turmeric then packaged and shipped to your door. I highly recommend meamo meat it does not contain any smell the meats are fresh and very tasty. Do use the Promo Code Vidya10 to purchase meat as per choice from meamo.

Chicken Keema Ball Curry on Youtube 😊

Chicken Keema Ball Curry Ingredients:

Meatballs:

500 Grams Chicken Mince from Meamo Meats

1 Tbsp Chilly Powder

1 Tbsp Garam Masala

1 Tbsp Coriander Powder

1/4 Tsp Pepper Powder

1 Tbsp Ginger and Garlic Paste

3 Green Chilies

1/4 Cup Onions

2 Tbsp Oil

Coconut Curry Base:

1/4 Cup Fresh Coconut

4 Sprigs Coriander

1 Green Chili

1/4 Tsp Fennel Seeds

2 to 3 Tbsp Water

Curry:

2 Tbsp Oil or Ghee

2 Inch Sticks Cinnamon

3 Cloves

3 Cardamoms

2 Strands Mace

1 Large Onion 

2 Sprigs Curry Leaves

1 Medium Tomato

2 Slit Green Chilies

1 Tbsp Salt

1 Tbsp Chilly Powder

1 Tbsp Coriander Powder

1/2 Tbsp Garam Masala

1/4 Tsp Turmeric Powder

2 Tbsp Coriander and Mint

1/2 Tsp Lime Juice

Maggi Chicken Stock Cube Optional

Prep:

Peel, wash and finely chop onions

Wash and chop tomatoes

Clean the stems and roots, wash finely chop mint and coriander

Wash and slit the green chilies and reserve

Peel, wash garlic and ginger. Grind to form a smooth paste.

Peel and chop or grate fresh coconut and reserve.

Place the chicken keema in a colander and sprinkle water three to four times, allow excess moisture to drain and reserve.

Marination:

Add a small batch of chicken keema along with spice powder and ginger and garlic paste to a mixer jar pulse once or twice and reserve in a mixing bowl.

Add another small batch of chicken keema in a mixer jar along with onion, chili pulse and add it to the ground meat.

Follow the step and grind the rest and reserve.

Once the meat is ground add finely chopped mint and coriander, followed by salt mix well cover and allow the meat to rest in the fridge for 2 hours.

Grind the Coconut:

In a mixer jar add the coconut, chilly, coriander and fennel grind to form a smooth paste and reserve.

Fry the Meatballs:

Heat a wok on low flame with 2 tbsp oil.

Remove the meat from fridge. Mix the meat once. Wet your hands with water or apply oil.

Take small portions of meat and form slightly larger than lime size meat balls and place it on a plate.

Once a batch of 10 to 12 meat balls are formed, gently place in the wok cover and allow to cook.

Do not add water. Moisture from meat and onions will cook the meat.

Do not flip the meat ball immediately allow it to cook on low for 10 minutes then start to flip it and cook till all the moisture has evaporated. Reserve the fried meatballs in a bowl or plate.

Prepare Chicken Keema Curry:

Heat a wok with oil and ghee.

Add whole spices, cinnamon, cardamom, cloves and mace allow to splutter.

Add finely chopped onions, split green chilies and curry leaves fry for a minute.

Add ginger and garlic paste and fry for a minute.

Add finely chopped tomato and fry for 2 minutes.

Add chilly powder, turmeric powder, garam masala and coriander powder fry for a minute.

Add water and bring it to a rapid boil.

Add salt and ground coconut. Add 1/2 cup water to the mixer jar dilute the coconut and add it to the curry and boil till the curry is slightly thick and oil starts to surface. We can also add stock cube for added flavor and taste make sure to add less salt if your adding stock cube.

Add the cooked meatballs to the curry and boil for 5 to 10 minutes.

Switch of the flame add lime juice, finely chopped mint and coriander and stir once.

Serve the meatball curry with rice or roti and enjoy!

Boneless Mutton Potli Biryani Using Mutton From Meamo Meats

Opening a parcel on the dinner table is always fun. Mutton potli biryani is full of surprise, one must surely try it. Well marinated morsels of mutton, cooked to perfection wrapped into a parcel and grilled, is packed with unique combination of flavours, it's absolutely delicious.

To purchase original jhatka meats is a hazel in the city and one must know the right place and way to clean it. At meamo fish, poultry, mutton and offals are fantastic and can vouch and say this is original jhatka meat from the flavor and taste. Meamo meats is 100% certified Jhatka meat, which means painless and cruelty free butchering. Be it goat meat, chicken or fish its hygienically cleaned and washed with turmeric then packaged and shipped to your door. I highly recommend meamo meat it does not contain any smell the meats are fresh and very tasty. Do use the Promo Code Vidya10 to purchase meat as per choice from meamo.

Mutton Potli Biryani Recipe on My Youtube Channel 😀

Ingredients:
500 Grams Boneless Mutton Meamo Meats
400 Grams Basmati Rice
1 1/2 Cups Curd to prepare Hung Yogurt
1 Tbsp Green Chilly Paste
1 Tbsp Ginger Paste
1 1/2 Tbsp Garlic Paste
1 Tsp Kashmiri Chilly Powder
1 Tbsp Degi or Spicy Chilly Powder
1/4 Tsp Turmeric Powder
1 Tsp Garam Masala
1/4 Tsp Pepper Powder
2 Inch Stick Cinnamon
4 Cloves
3 to 4 Green Cardamom
1 Black Cardamom
2 to 3 Strands Mace
1 Marathi Moggu / Dried Caper
1 Tsp Shahi Jeera
3 To 4 Drops Vinegar
3 to 4 Onions Fried
2 Tbsp Fried Onion Oil
1 Tbsp Mustard Oil
Salt as per taste.

Garnish:
2 Tbsp Ghee
2 Tbsp Finely Chopped Mint
2 Tbsp Finely Chopped Coriander
3 Finely Chopped Green Chilli
10 Fried Cashews
2 Onions Fried
Boiled Eggs

First Step:
Place a muslin cloth on a strainer. Add 1 1/2 cups curd tie a knot and allow to strain for 3 to 4 hours.
Once the moisture has strained reserve it in a bowl.

Second Step:
Peel, wash and thinly slice the onions.
Heat 2 cups oil for frying in a wok on low flame.
Add fist full of sliced onions in a batch and fry till golden on low flame. Once fried strain and reserve on a plate.
Repeat the process and fry the entire batch.

Third Step:
Peel, wash and thinly chop 1 1/2 inch ginger.
Peel, wash and reserve 10 to 15 garlic pods.
Remove stem, wash well and reserve the 10 green chilies.
In a mixer jar add garlic and grind first and reserve. Next add ginger and reserve in a bowl. Next add chilies and few spoons water grind to form smooth paste and reserve.

Marination:

Wash the meat twice and place it in a colander to drain for few minutes.

Add the meat to a bowl.

Next add degi mirchi, kashmiri mirchi and turmeric powder.

Add whole spices, cinnamon, black and green cardamom, cloves, shahi jeera, marathi moggu, mace, pepper powder, garam masala, and hung yogurt.

Add fried onions, couple of tbsp fried onion oil, mustard oil and salt.

Massage all the ingredients well in the meat and allow to marinate for 4 hours in a airtight container refrigerated, for best results marinate over night.

Method:

Boil 4 to 5 cups water and reserve.

In a pan add 4 to 5 cups water and 2 tbsp salt. Gently place 4 eggs and boil for 10 minutes. Remove from flame allow to cool rinse and peel the eggs and reserve.

Remove the roots and hard stem from coriander and mint, Rinse twice to thrice and strain. Finely chop and reserve.

Peel, wash and slice 3 onions. place enough oil in a wok and gently drop small batches of onion and fry till golden on low flame. Once fried strain and reserve.

Fry 10 cashews in oil till light golden and reserve.

Thaw the marinated meat.

Heat a pressure cooker on medium flame, add the marinated meat fry for few minutes.

Add 1 1/2 Cups warm water, cover place a whistle and cook the meat for 4 to 5 whistles until tender, remove the cooker from flame allow to release.

Wash the basmati rice twice and add water allow to soak for 15 minutes.

Once the pressure has released, remove the cover and place the cooker on medium flame allow excess moisture from the meat to evaporate and reserve. 

Strain the rice and add warm water and place it in the cooker cover and cook for 2 to 3 whistles until done.

For ever cup of rice I used 1 1/2 cups warm water to cook.

Wash a plantain leaf. Wipe with a cloth.

First place 2 to 3 cups cooked rice. Add 1 tbsp ghee. Place the cooked meat in the middle, top with finely chopped mint and coriander.

Cover the meat with 1 to 2 cups cooked rice. Top with fried onions,chopped mint and coriander, cashews, boiled eggs.

Fold the leaf into a parcel, using a thread or plantain leaf fiber tie it to secure.

Place a tawa on medium flame add 1 tbsp ghee. place on low flame and place the parcel. Every 2 minutes turn and cook on low flame, for 10 to 15 minutes.

Serve the plantain biryani on a plate with raita and lime wedges...Enjoy!

Paneer Biryani using Chef Boss Hyderabadi Biryani Masala Paste

Chefboss Hyderabadi biryani masala is packed with flavors and taste. Each pack is priced 85/-.  Family of 4 can enjoy scrumptious biryani in no time.

Add veggies, meat or paneer as per your choice and following the three step process biryani can be prepared within 15 to 20 minutes. If your liking is heavy on spices then we can add extra spices.

Chefboss ready to use masala paste, pasta / pizza sauce, white sauce and chinese sauces and mix is available across all major outlets and online.

Overall review I enjoyed the biryani next day the flavors had enhanced even more and we enjoyed 6 generous portions of biryani. Excellent product.

Shop for chef boss products: https://www.chefboss.com/collections/all

Range of products avaiable on Chefboss:

PASTA SAUCE

Creamy Pasta Sauce

Pasta & Pizza Sauce

INDIAN GRAVY & PASTE

Makhani Gravy

Bhuna Gravy

Lucknowi Biryani Paste

Hyderabadi Biryani Paste

CHINESE SAUCE

Kung Pao Cooking Sauce

Schezwan Cooking Sauce

Manchurian Cooking Sauce

Hot Garlic Cooking Sauce

All Purpose Chinese Sauce

Chilli Chinese Sauce

Honey Chilli Sauce

STIR FRY SAUCE & DIP

All Purpose Chinese Sauce

Mayo Jalapeno Sauce

Fiery Chilli Mayo Sauce

Spicy Barbeque Sauce

Hot & Spicy Sauce

Chilli Chinese Sauce

Honey Chilli Sauce

Chef Boss Hyderabadi Paneer Biryani Ingredients:

Chef Boss Hyderabadi Biryani Paste

6 Cups Cooked Basmati Rice

1 Tbsp Ghee 

2 Tbsp Oil

2 Cardamoms

3 Cloves

1 Inch Stick Cinnamon

1 Bayleaf

1 Tsp Shahi Jeera

1 Staranise

10 Cashews 

1 Medium Onion Sliced

2 Slit Green Chilies

1/4 Cup Cubed Carrots

1/4 Cup Peas

1 Cup Hot Water to cook veggies

1 Tbsp Salt

400 Grams Cubed Paneer

2 + 2 Tbsp Mint and Coriander Finely Chopped

1/2 Lime Juiced

Chef Boss Paneer Biryani Recipe on Youtube

Method:

Heat a handi with oil and ghee.

Add whole spices and allow to splutter

Add cashews and onion fry till golden.

Add chopped veggies as per choice and fry.

Add chef boss biryani masala paste and fry till oil surfaces.

Add 1 cup water and salt as per taste cover and cook veggies

Add paneer and cover cook on medium flame for 5 minutes.

Separate half the amount or rice.

Separate half the amount of masala.

Layer the masala with rice the top with chopped mint and coriander.

Layer other half of the masala then the rice mint and coriander.

Cover and dum cook the biryani on very low flame for 15 minutes.

Once done add lime juice mix once and serve hot with raita and gravy as per choice...Enjoy!

Flame Grilled Tandoori Chicken Using Whole Chicken Leg From Meamo Meats

Tandoori chicken made easy....We don't need coal or wood barbeque by just using stove top and following some key steps in this recipe anyone can achive restaurant style scrumptious tandoori chicken at home.

Flame Grilled Tandoori Chicken Recipe on Youtube English😁

Ingredients Flame Grilled Tandoori Chicken:

500 Grams Whole Chicken Legs from Meamo Meats

2 to 3 Tbsp Hung Yogurt

2 Tsp Green Chilly Paste

2 Tsp Degi Mirchi Powder

1 Tbsp Kashmiri Mirchi Powder

1 Tbsp Tandoori Chicken Masala any brand

1 Tbsp Mustard Oil 

1 Tbsp Ginger and Garlic Paste

1 Tsp Lime Juice

2 to 3 Drops Vinegar

1 Tsp Turmeric Powder

1 Tsp Pepper Powder

1 Tsp Kasoori Methi Powder

1 Tsp Cumin Powder

1 Tbsp Salt

Melted Butter as required

Please do not skip any ingredients

To purchase original jhatka meats is a hazel in the city and one must know the right place and way to clean it. At meamo fish, poultry, mutton and offals are fantastic and can vouch and say this is original jhatka meat from the flavor and taste. Meamo meats is 100% certified Jhatka meat, which means painless and cruelty free butchering. Be it goat meat, chicken or fish its hygienically cleaned and washed with turmeric then packaged and shipped to your door. I highly recommend meamo meat it does not contain any smell the meats are fresh and very tasty. Do use the Promo Code Vidya10 to purchase meat as per choice from meamo.

Prep:

Add 1 1/2 cup curd to a muslin cloth tie a knot hang it in a place to allow excess moisture to drain for 3 hours once the hung yogurt has formed reserve in a bowl.

Using a sharp kinfe slit the chicken thigh in 3 to 4 slits, wash the whole leg piece twice and allow to drain in a colander.

Clean and wash 10 green chilies add it to a mixer jar and grind to form smooth paste using only 2 to 3 tsp water.

Peel and wash ginger grind equal portion of ginger and garlic with 1 tbsp water and form smooth paste.

Add 1 tsp kasoori methi to a dry mixerjar and dry grind to form smooth powder.

Squeeze 1 tsp lime juice in a bowl and reserve.

Marination:

Once the chicken thigh has drained, add it to a mixing bowl.

Add green chilli paste, ginger and garlic paste followed by mustard oil, Lime juice, degi mirchi powder, kashmiri mirchi powder, kasoori methi powder, cumin powder, turmeric powder, pepper powder, hung yogurt and salt as per taste massage all these ingredients well in the chicken. Cover and place it in the fridge for 4 hours.

Cook the chicken:

Remove the chicken from fridge allow to reach room temp for an hour.

Heat a pan on medium flame, place the marinated chicken one at a time in the pan.

Dilute the marination with 1 cup water and add it to the chicken, cover and cook on high flame for 10 to 15 minutes till tender but not over cooked.

Once the chicken has cooked allow to reach room temp, place it in a airtight container and refridgerate for 2 to 3 hours.

Flame Grill:

Melt 3 to 4 tbsp butter and reserve with a baking brush.

Remove the chicken from fridge allow to reach room temp for an hour.

Place the grill rack on high flame. 

Gently place one chicken leg at a time on the grill and allow to grill for a minute, then flip and grill for a minute.

Flip the chicken apply melted butter using a brush on both sides and grill for 3 minutes until grill marks appear and serve the tandoori chicken with chutney and mayo of choice...Enjoy!

Follow all the steps mentioned to achive restaurant style tandoori chicken at home.

Prawn Thokku Recipe Using Meamo Meats Prawns

Prawn thokku is a semi curry normally served as a side dish across southindia. We prepare such curries to pair with idly, dosa, steam cooked rice, parotta and biryani.

To purchase original jhatka meats is a hazel in the city and one must know the right place and way to clean it. At meamo fish, poultry, mutton and offals are fantastic and can vouch and say this is original jhatka meat from the flavor and taste. Meamo meats is 100% certified Jhatka meat, which means painless and cruelty free butchering. Be it goat meat, chicken or fish its hygienically cleaned and washed with turmeric then packaged and shipped to your door. I highly recommend meamo meat it does not contain any smell the meats are fresh and very tasty. Do use the Promo Code Vidya10 to purchase meat as per choice from meamo.

Prawn Thokku Recipe on my Youtube English Channel 😉

   

Prawn Thokku Ingredients:
Marination:
500 Grams Shelled and Deveined Prawn from Meamo Meats
1 Tbsp Chilly Powder
1/2 Tsp Turmeric 

Thokku:
3 Tbsp Sesame Oil 
1/4 Tsp Cumin 
1/4 Tsp Fennel Seeds 
2 Sprigs Curry Leaves 
2 Medium Size Onions Finely Chopped 
1 inch Ginger Finely Chopped 
10 Pods Garlic Finely Chopped 
5 Chilies Finely Chopped 
1 Tbsp Chili Powder 
1 1/2 Tbsp Coriander Powder
1/2 Tbsp Cumin Powder
1/2 Tbsp Pepper Powder
1 Tbsp Garam Masala 
1 Medium Size Chopped Tomato 
1 Tbsp Coarse Salt
2 to 3 Tbsp Water
1 Tsp Pepper Powder 
1 Tbsp Mint and Coriander Finely Chopped 
Lime Juice Optional 

Prep:

Since prawns are already prepped it is very easy to just rinse twice drain and reserve.

Add the drained prawns to a mixing bowl, add chilly powder and turmeric mix well till coated cover and reserve on kitchen counter till use.

Peel, wash and finely chop onions

Wash and chop tomatoes

Peel, wash and finely chop ginger

Peel, wash and finely chop garlic

wash and finely chop chilies

Clean wash and finely chop coriander and mint.

Method:

Heat a wok with sesame oil. Allow the oil to reach smoking point.

Add cumin and fennel seeds allow to splutter.

Add curry leave and allow to splutter.

Add finely chopped onions and fry till pink.

Add finely chopped ginger, garlic and chilies and fry till raw flavor reduces.

Add chilly powder, garam masala, cumin powder, pepper powder , coriander powder and turmeric and fry for a minut.

Add chopped tomato and fry for 2 to 3 minutes. Since the masala should not burn add coarse salt and 2 to 3 tbsp water stir and cook the masala.

Once the oil surface on the masala place on high flame and add prawns.

Fry the prawns on high flame till the moisture evaporates, cook for 15 minutes. Once the thokku has formed add pepper powder fry once, add finely chopped coriander and mint mix well and plate the prawn thokku...Enjoy!