This recipe is a very mild, luscious gravy. It has the smoothness of the coconut, the aroma of the spices and the velvety texture from the cream that makes it thick and delicious.
My mom would use coconut milk , but I used grated coconut to get the thickness for the gravy. The shallots used give a different taste to the gravy. So please try and see how wonderful it is!!!!
Preparation time : half an hour for marination.
Cooking time : 20- 25 minutes
Ingredients :
Prawns : 500gm
Turmeric powder : 1 tsp
Shallots : 1/4 cup chopped
Green cardamom : 2
Cloves : 1-2
Cinnamon : 1'' stick
Bay leaf :1
Red chilli flakes : 1 tbsp
Ginger : 1 tbsp paste
Coconut : 1/2 cup, grated
Cream - 3 tbsp
Red chilli powder :
Yogurt :1 1/2 tbsp
Sugar : 1 tsp
Cumin powder :
Salt to taste
Ghee : 2 tbsp
Coriander leaves: 2-3 tbsp finely chopped
Method :
1. Clean, de-vein and wash the prawns. Marinate them with salt and a pinch of turmeric powder.
2. Beat together grated coconut and yogurt to a smooth paste.
3. Heat a deep bottomed kadai, add ghee, when hot add the cinnamon, cloves, green cardamom and bay leaf on medium heat for a minute.
4. Add the finely chopped shallots, saute till they start to become golden . Add the ginger paste, turmeric powder, cumin powder, red chilli powder and sugar. Mix well.
5. Add the coconut yogurt paste and red chilli flakes, keep stirring.
6. Now, add the prawns and stir well for 2-3 minutes. Add 2-3 tbsp water and give it a quick stir and close the lid. Let it cook on slow fire 3-4 minutes.
7. Add in the cream stirring continuously. Let it cook for a minute or two. Take off from fire.
8. Transfer to a serving dish and garnish with finely chopped coriander leaves.
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