Kolbi che Atlela (Prawn Vindhial/Vindaloo)

I adapted this from a recipe, by a good friend Giselle Creado.
 
Ingredients
400-500 gms raw Prawns

Grind (to a paste, in white vinegar approx 3-4 tbsp)
6 to 7 Red kashmiri chilies
1tsp turmeric
1tsp cumin powder (jeera)
1" fresh ginger 
7-8 cloves garlic

2 tbsp oil
1 large onion chopped fine
3 green chilies julienne
1 tbsp (heaped) tomato puree or 1 large tomato pureed (grind separately)
Salt/Sugar to taste
1 tbsp chopped coriander for garnish


Method
1. Wash and clean prawns. Add a pinch of salt and  keep aside
2 In a pan heat heat oil and then add onions & chilies and fry well till brown

3. Then take the ground masala and add to the pan. Fry well till oil separates 

4. Now add tomato puree and continue to fry
5. Add ½ cup water and allow the gravy to boil
6. Add salt/sugar to taste 
7. Now add prawns & cook till oil separates and the prawns are cooked.
8. Garnish with coriander leaves.
9. Serve hot on a  bed of rice or rotis.

P.S - For those that have ground/powdered Vindhial (Vindaloo Masala),  just take 3tbsp E.I. vindhial masala add the above mentioned 1" fresh ginger, 3-8 cloves garlic and grind in 3-4 tbsp vinegar to a paste.