Murabyan

مربين · Murabyan

Ingredients13

• large prawns, peeled and deveined600 g
• onion2
• garlic4 cloves
• ripe tomatoes400 g
• tomato paste2 tbsp
• dried limes (loomi)2
• ghee3 tbsp
• ground turmeric1 tsp
• ground coriander1 tsp
• ground cumin1 tsp
• chili powder1/2 tsp
• salt1 tsp
• fresh cilantro30 g

Method

1. Rinse the prawns, pat them dry, and set aside. Finely chop the onions and garlic, and chop the tomatoes. Pierce each dried lime once with a knife.
2. Heat the ghee in a wide pan over medium heat. Fry the onions until golden, then add the garlic and cook for 1 minute.
3. Stir in the turmeric, coriander, cumin, and chili powder, then add the tomato paste and cook until the paste darkens slightly.
4. Add the chopped tomatoes, salt, and dried limes. Cover and simmer for about 15 minutes until the sauce thickens.
5. Add the prawns and cook for 5 to 7 minutes, stirring gently, until they turn pink and are just cooked through.
6. Discard the dried limes, stir in the chopped cilantro, and serve hot with rice.