Awadhi cuisine is native to the city of Lucknow in Uttar Pradesh, India. It is very closely related to the neighbouring Bhojpuri cuisine. It is greatly influenced by the Mughlai cuisine techniques.
This prawn recipe is a curry that melts in your mouth. The stir fried prawns in a yogurt based gravy is heavenly.The tanginess from the fenugreek and yogurt blends well with the spices and gives the curry a whole new taste and tingles your taste buds for more 😋😋😋
Ingredients:
Prawns: 500 gm
Onions: 3 big, finely chopped
Ginger paste: 1 tbsp
Garlic paste: 1 tbsp
Red chilli powder: 2 tsp
Fenugreek leaves: 1 tsp
Yogurt: 1 cup
Cashew nut: 15, soaked and ground to a paste
Turmeric powder:1/2 tsp
Garam masala: 1 tsp
Cream-1/4 cup
Ghee: 2-3 tbsp
To Garnish:
Coriander leaves: 2 tbsp finely chopped
Cream and a pinch of fenugreek leaves
Method:
1. Clean, wash and drain the prawns. Marinate the prawns with 1/2 tsp salt and 1/2 tsp turmeric powder, for an hour.
2. In a flat pan, add 2 tbsp of ghee, to it add the marinated prawns. Stir fry till they are golden in color. Keep aside.
3. Heat ghee in a kadai, add the fenugreek seeds, when they stop spluttering add the onions and stir fry till the onions turn golden in color.
4. Add the ginger garlic paste and stir fry for 3-4 minutes. Add red chilli and turmeric powder and stir for 2-3 minutes.
5. Now add the fenugreek leaves and garam masala powder and fry till the ghee starts to bubble at the sides of the kadai.
6. Add the whisked yogurt and ground cashew nut paste. and keep stirring till it is hot and starts to bubble. Add the prawns and the cream, mix well. Check the seasoning and close and cook on medium heat for 5-6 minutes.
7. Transfer to a serving dish, garnish with chopped coriander leaves, cream and a pinch of fenugreek leaves.
8. Serve hot with rice, chapattis or rotis.
This prawn recipe is a curry that melts in your mouth. The stir fried prawns in a yogurt based gravy is heavenly.The tanginess from the fenugreek and yogurt blends well with the spices and gives the curry a whole new taste and tingles your taste buds for more 😋😋😋
Ingredients:
Prawns: 500 gm
Onions: 3 big, finely chopped
Ginger paste: 1 tbsp
Garlic paste: 1 tbsp
Red chilli powder: 2 tsp
Fenugreek leaves: 1 tsp
Yogurt: 1 cup
Cashew nut: 15, soaked and ground to a paste
Turmeric powder:1/2 tsp
Garam masala: 1 tsp
Cream-1/4 cup
Ghee: 2-3 tbsp
To Garnish:
Coriander leaves: 2 tbsp finely chopped
Cream and a pinch of fenugreek leaves
Method:
1. Clean, wash and drain the prawns. Marinate the prawns with 1/2 tsp salt and 1/2 tsp turmeric powder, for an hour.
2. In a flat pan, add 2 tbsp of ghee, to it add the marinated prawns. Stir fry till they are golden in color. Keep aside.
3. Heat ghee in a kadai, add the fenugreek seeds, when they stop spluttering add the onions and stir fry till the onions turn golden in color.
4. Add the ginger garlic paste and stir fry for 3-4 minutes. Add red chilli and turmeric powder and stir for 2-3 minutes.
5. Now add the fenugreek leaves and garam masala powder and fry till the ghee starts to bubble at the sides of the kadai.
6. Add the whisked yogurt and ground cashew nut paste. and keep stirring till it is hot and starts to bubble. Add the prawns and the cream, mix well. Check the seasoning and close and cook on medium heat for 5-6 minutes.
7. Transfer to a serving dish, garnish with chopped coriander leaves, cream and a pinch of fenugreek leaves.
8. Serve hot with rice, chapattis or rotis.
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