This recipe is a is an old old recipe, got from an aunt who lived next door. She never gave the recipe but showed it practically, that's the better teacher is what she used to say. It has the smoothness of the cream and coconut, the tangy taste of yogurt and the spices blending in the the masala and giving fragrance and taste to it. This is a must try recipe for die hard prawn fans.......
Ingredients:
Prawns: 250 gm
Cream: 1/4 cup
Yogurt: 1/4 cup
Grated coconut: 1/4 cup
Cinnamon: 1/2 inch stick
Cloves: 1
Green cardamom: 1
Bayleaf: 1
Onions: 1 small, finely chopped
Ginger paste: 1/4 tsp
Turmeric powder: 1/2 tsp
White pepper powder: a pinch
Kasuri methi: a pinch
Kashmir red chilli powder: 1 tsp
Cumin powder: 1/2 tsp
Ghee: 2 tbsp
Salt to taste
For garnishing:
Finely chopped coriander leaves: 2 tbsp
Kasuri methi: 1/2 tsp
Method:
1. Clean, de- vein and wash the prawns. Marinate the prawns with salt, pepper powder and turmeric powder and mix well(possible marinate overnight), and refrigerate them.
2. In a deep bottomed kadai, take a cup of ghee and heat it, fry the prawns till they are golden in color. Place a plate covered with tissue to drain off the excess oil.
3. Take cloves,cinnamon and cardamom in a grinder and give it a churn, so they are coarse. In another kadai, heat 2 tbsp ghee and add the coarse garam masala powder and bay leaf, stir for a minute and add the chopped onions, and stir till they are golden in color.
4. Add the ginger paste, red chilli powder, kasuri methi and cumin powder and stir well till the raw smell goes.
5. In the meantime beat together to a smooth paste, grated coconut, yogurt and cream.
6. Add this to the mixture and keep stirring, so it doesn't curdle. When it starts to bubble at the sides add the fried prawns and stir well. Cook on high fire for 3 minutes.
7. Take off from fire and transfer to a serving bowl.
Ingredients:
Prawns: 250 gm
Cream: 1/4 cup
Yogurt: 1/4 cup
Grated coconut: 1/4 cup
Cinnamon: 1/2 inch stick
Cloves: 1
Green cardamom: 1
Bayleaf: 1
Onions: 1 small, finely chopped
Ginger paste: 1/4 tsp
Turmeric powder: 1/2 tsp
White pepper powder: a pinch
Kasuri methi: a pinch
Kashmir red chilli powder: 1 tsp
Cumin powder: 1/2 tsp
Ghee: 2 tbsp
Salt to taste
For garnishing:
Finely chopped coriander leaves: 2 tbsp
Kasuri methi: 1/2 tsp
Method:
1. Clean, de- vein and wash the prawns. Marinate the prawns with salt, pepper powder and turmeric powder and mix well(possible marinate overnight), and refrigerate them.
2. In a deep bottomed kadai, take a cup of ghee and heat it, fry the prawns till they are golden in color. Place a plate covered with tissue to drain off the excess oil.
3. Take cloves,cinnamon and cardamom in a grinder and give it a churn, so they are coarse. In another kadai, heat 2 tbsp ghee and add the coarse garam masala powder and bay leaf, stir for a minute and add the chopped onions, and stir till they are golden in color.
4. Add the ginger paste, red chilli powder, kasuri methi and cumin powder and stir well till the raw smell goes.
5. In the meantime beat together to a smooth paste, grated coconut, yogurt and cream.
6. Add this to the mixture and keep stirring, so it doesn't curdle. When it starts to bubble at the sides add the fried prawns and stir well. Cook on high fire for 3 minutes.
7. Take off from fire and transfer to a serving bowl.
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