Jheenga Masala And Rooh Afza Banana Custard by Chef Saadat Siddiqui

• Prawns - 1/2 kg
• Water - 1 litre
• Tomatoes - 2
• Oil - 1 cup
• Onions - 1/2 kg
• Ginger garlic paste - 1 tsp
• Red chili powder - 1/2 tsp
• Crushed red chilies - 1 1/2 tsp
• Turmeric - 1/2 tsp
• Zeera - 1 tsp
• Salt - to taste
• Karahi masala - 1 tsp
• Black pepper - For garnishing
• Green chilies - 1 to 2 tsp
• Lemon drops - For garnishing

1. Remove skin from prawns and clean them.
2. In 1 litre water add prawns and tomatoes.
3. Heat oil in a pan, add onions and cook till golden brown.
4. Remove skin from the boiled tomatoes.
5. Add onions, Ginger garlic paste, red chili powder, crushed red chilies, turmeric, zeera, karahi masala, salt and leave it to cook till everything is mixed together.
6. Now add the prawns and leave it on dum for 5 to 6 minutes.
7. At last keep on mixing it with a spoon for few minutes.
8. Sprinkle black pepper, green chilies and lemon on top.
9. Serve with naan.

Ingredients for Rooh Afza Banana Custard:

Method: