Ingredients
1. Prawns, large tails-on – 15
Turmeric powder – 1/4 tsp
Salt – To taste
2. Oil – 2 tbsp
3. Whole garam masala – cardamom – 4, cloves – 4, cinnamon stick – 1/2 inch, bay leaf – 1
4. Onion – 1/2 medium-small, finely chopped or grated
5. Ginger crushed/paste – 1 tsp
Turmeric powder – 1/8 tsp
Kashmiri chilly powder – 1 tsp
Hot water – 2 – 3 tbsp
6. Medium thick coconut milk – 3/4 cup
Water – 1/4 cup
7. Sugar – 1 pinch (to balance the flavors)
8. Ghee – 1.5 tsp
Fresh green chilies – 2 – 3, slit
Garam masala powder – 1 pinch (optional)
9. Salt – To taste
Method
1. Combine the prawns with 1/4 tsp turmeric powder and enough salt. Set aside for 10 minutes.
2. Shallow fry the prawns in oil for 1 – 2 minutes on each side. Transfer to a plate and set aside.
3. Heat oil in a pan at medium heat. Add whole spices and stir until fragrant. Next add finely chopped onions, little salt and stir until they change light golden in color. Add ginger, turmeric powder and chilly powder. Mix well. Add 2 – 3 tbsp water and cook until their raw smell leaves and oil separates. Add coconut milk, salt to taste and mix well. Add prawns and cook for 3 – 4 minutes until gravy turns medium thick. Add a pinch of sugar, ghee, slit green chilies and garam masala powder, if using. Switch off. Serve with rice / pulao.
Recipe Courtesy – Zahera Ummat
I am hungry now :). You have a great blog!
[…] Heat oil in a kadai over medium-high heat. Splutter mustard seeds and add cumin seeds, fennel seeds, fenugreek seeds and kalonji. Stir for a few seconds. Add chopped onion, little salt, ginger and gree chilies. Cook until onion turns transparent. Add chopped tomato and cook covered until oil separates, stirring in between. Add turmeric powder and cook for a minute. Add potato pieces, salt to taste and mix well. Add 1/2 cup water and mix well. Cook covered for 10 minutes over medium or medium-low flame. Switch off the flame. Open the lid after 5 minutes. Sprinkle chopped cilantro. Serve with biriyani / pulao / chapathis. We had it with jeera matar pulao and chingri malai curry. […]