This recipe is from my collection. I have improvised it a little and this is my version of it. The distinctive taste of prawns, melting in the spicy masala, adds to its flavors. If you are a prawn lover you can try it for a variety............
Ingredients:
Prawns: 30, big prawns
For the Masala:
Clove: 4 pieces
Green cardamom: 4 pioeces
Star anise: 1/2 piece
Cinnamon: 2 inch piece
Fennel seeds: 1/2 tsp
Cumin seeds: 1/2 tsp
Black peppercorns: 15
Garlic:10 cloves
Ginger: 1 inch piece
Green chilly: 2
For the Gravy:
Asafoetida: 1/4 tsp
Onion: 1, big finely chopped
Curry leaves: 1 sprig
Red chilli powder: 1 and 1/2 tbsp
Turmeric powder: 1/2 tsp
Coriander powder: 1 tbsp
Tamarind pulp: 1 tbsp
Ghee: 2-3 tbsp
Salt to taste
For Garnish :
Coriander leaves: 1 tbsp
Lemon wedges: 2-3 if need
Method:
1. Clean, wash and dry the prawns. Add salt and pepper powder( a pinch) and mix well.
2. Grind together cloves,cinnamon, cardamom, fennel seeds, cumin seeds, star anise, pepper corns, ginger, garlic and green chillies to a fine paste. Add a dash of water if needed.
3. In a deep bottomed pan, heat ghee, add the asafoetida, after a few seconds add the curry leaves and chopped onions. Saute till the onions are golden brown in color.
4. Add the ground masala and stir fry till the raw smells disappears or for 4-5 minutes.
5. Add the coriander, turmeric and chilli powders and stir well for 5-6 minutes or till the ghee bubbles at the sides.
6. Add the marinated prawns and mix well till the prawns are well coated with the masala. Keep stirring for 4-5 minutes, check the seasoning, add 1/4 cup water and cook on high flame for 3-4 minutes, till the prawns are cooked and the gravy is thickened or saucy. If you want it totally dry you can keep stirring till the water dries off.
7. Transfer to a serving bowl and garnish with coriander leaves.
8. Serve hot with rice, chapatis or rotis.
Prawns: 30, big prawns
For the Masala:
Clove: 4 pieces
Green cardamom: 4 pioeces
Star anise: 1/2 piece
Cinnamon: 2 inch piece
Fennel seeds: 1/2 tsp
Cumin seeds: 1/2 tsp
Black peppercorns: 15
Garlic:10 cloves
Ginger: 1 inch piece
Green chilly: 2
For the Gravy:
Asafoetida: 1/4 tsp
Onion: 1, big finely chopped
Curry leaves: 1 sprig
Red chilli powder: 1 and 1/2 tbsp
Turmeric powder: 1/2 tsp
Coriander powder: 1 tbsp
Tamarind pulp: 1 tbsp
Ghee: 2-3 tbsp
Salt to taste
For Garnish :
Coriander leaves: 1 tbsp
Lemon wedges: 2-3 if need
Method:
1. Clean, wash and dry the prawns. Add salt and pepper powder( a pinch) and mix well.
2. Grind together cloves,cinnamon, cardamom, fennel seeds, cumin seeds, star anise, pepper corns, ginger, garlic and green chillies to a fine paste. Add a dash of water if needed.
3. In a deep bottomed pan, heat ghee, add the asafoetida, after a few seconds add the curry leaves and chopped onions. Saute till the onions are golden brown in color.
4. Add the ground masala and stir fry till the raw smells disappears or for 4-5 minutes.
5. Add the coriander, turmeric and chilli powders and stir well for 5-6 minutes or till the ghee bubbles at the sides.
6. Add the marinated prawns and mix well till the prawns are well coated with the masala. Keep stirring for 4-5 minutes, check the seasoning, add 1/4 cup water and cook on high flame for 3-4 minutes, till the prawns are cooked and the gravy is thickened or saucy. If you want it totally dry you can keep stirring till the water dries off.
7. Transfer to a serving bowl and garnish with coriander leaves.
8. Serve hot with rice, chapatis or rotis.
Comments
Post a Comment