Methi Chingri - Prawns Cooked with Fenugreek Leave

Prawn is a rarity in our house, primarily because the wife is allergic to it.I too am not much of a prawn lover but there are a few prawn dishes which I absolutely love.Amongst them - Chingri Kalia and Chingri Malaikari are my favourites.So, when one of my friends suggested "Methi Prawn - Prawn with fenugreek leaves" I was a bit sceptical. But so is the charm of kitchen experimentation that during one of the days when the wife was not home, I geared myself towards preparing the Methi Prawn.Methi(fenugreek) saag is usually available in the cooler months of the year. In Calcutta you should get t fresh Methi from mid-October to February end.
I picked up some Methi from the morning bazaar and along with it some "Bagda chingri". The rest of the ingredients were pretty staple ones  and were available at home. From the methi saag only the methi leaves need to be plucked out. Wash the leaves under running water before putting them in the curry.Here goes the recipe:

Serves: 2

Preparation Time:10 mins
Cooking Time:25 mins

Ingredients:

• Bagda Chingri: 200 gms
• Methi leaves: One cup(7-8 tbsp)
• Ripe Tomato: 1 large - 75 gms.Made into a paste.
• Onion: 75 gms(One large).Diced.
• Garlic: 4 cloves.crushed.
• Green Chilli - 2.Slit.
• Vegetable Oil - 2 tbsp for frying the prawns.2 tbsp for the curry.
• Salt: To taste

Powdered Spices:
Turmeric Powder: 2 tsp for coating the prawns.1 tsp for the curry.
Coriander Powder: 1.5 tsp
Garam Masala Powder: 1/2 tsp.To be added at the end.

Preparation:

• Fry the prawns:
• Mix  2 tsp of turmeric powder with the raw prawns.
• Heat 2 tbsp of vegetable oil in a pan.Once the oil gets hot, turn the heat to low.
• Add the tumeric powder laced prawn pieces in the hot oil.
• Sprinkle some salt to taste.
• Lightly fry the prawn pieces till they turn orange-ish.This should require around 3-4 mins.

Cooking:

• In case there is left over oil in the pan, after frying the prawns, leave the oil as-is and add 2 tbsp of oil.
• Once the oil gets hot, add the crushed garlic.
• When the smell of garlic evolves, add the diced onion
• Adjust the heat to medium, and wait for the onion to turn brown - which should happen in 5-6 mins.
• Then add the tomato paste.
• When the raw ness of the tomato disappears, add 1tsp of turmeric powder and the coriander powder.
• Stir the mixture for 3-4 mins. 
• Then add the methi(fenugreek) leaves.
• Stir for another 2 mins and in it add the prawn.
• Add some amount of warm water depending upon the gravy required in the curry.
• Reduce the heat to low.
• Stir for 2 mins then add the slit green chillies.
• Add salt according to taste and cook covered for 12-14 mins.
• Sprinkle the garam masala and give a final stir before removing the pan from the oven.

The methi prawn should be ready.