• 4 cardamom, 1 stick of cinnamon, 6 cloves,1/2 mace
• 5-6 green chillies
• 1/4 cup dahi/yoghurt
• 1/4 cup coconut milk
• 2 onion (medium sized chopped)
• 1 tablespoon ginger paste
• 1/2 cup mustard oil
• 1 tablespoon jeera/cumin powder
• 1 tablespoon red chilli powder
• 1 teaspoon kashmiri chilli powder
• 1 teaspoon sugar
• 1 tablespoon ghee
• salt to taste
Instructions
1. Take the prawns and marinate it with 1 tbsp haldi/turmeric powder and some salt. Rest it for 15 min.
2. Take a blender. Add the onions, green chillies, cardamom, cinnamon, cloves and mace. Add some water and blend into fine paste. The paste should be nice and thick.
3. Add mustard oil into a frying pan. Fry the prawns in the oil for 2-4 min each side. Do not over cook the prawns they might turn rubbery. Turn and fry. Take out and set aside.
4. Into the same pan, add ghee. Add the onion paste and ginger paste. Fry the masala for 5-6 min on medium flame.
5. Add cup dahi/yoghurt, keep the flame low.
6. Mix the dahi with the gravy until completely mixed.
7. Add the rest of the haldi, jeera/cumin powder, red chilli powder and kashmiri chilli powder. Mix with the gravy and cook for 2-3 miin on low flame. Fry the gravy until the color darkens, add salt and sugar.
8. Saute again on medium flame until it dries a bit.
9. Add coconut milk. Keep the flame low, and saute for 2-3 min. You can add water to make a thinner consistency.
10. Add the prawns, turn and cook both the sides.
11. Keep the flame low and cook for 2-3 min. Do not boil for too long, it will overcook the prawns. Close the lid and rest for 10 min before serving. Serve with white rice!!
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Recipe👉https://youtu.be/jOTcROJhzRo
Ingredients
• 600 grams tiger prawn (cleaned and deveined)
• 1+1/2 tablespoon haldi/turmeric powder
• 4 cardamom, 1 stick of cinnamon, 6 cloves,1/2 mace
• 5-6 green chillies
• 1/4 cup dahi/yoghurt
• 1/4 cup coconut milk
• 2 onion (medium sized chopped)
• 1 tablespoon ginger paste
• 1/2 cup mustard oil
• 1 tablespoon jeera/cumin powder
• 1 tablespoon red chilli powder
• 1 teaspoon kashmiri chilli powder
• 1 teaspoon sugar
• 1 tablespoon ghee
• salt to taste
Instructions
1. Take the prawns and marinate it with 1 tbsp haldi/turmeric powder and some salt. Rest it for 15 min.
2. Take a blender. Add the onions, green chillies, cardamom, cinnamon, cloves and mace. Add some water and blend into fine paste. The paste should be nice and thick.
3. Add mustard oil into a frying pan. Fry the prawns in the oil for 2-4 min each side. Do not over cook the prawns they might turn rubbery. Turn and fry. Take out and set aside.
4. Into the same pan, add ghee. Add the onion paste and ginger paste. Fry the masala for 5-6 min on medium flame.
5. Add cup dahi/yoghurt, keep the flame low.
6. Mix the dahi with the gravy until completely mixed.
7. Add the rest of the haldi, jeera/cumin powder, red chilli powder and kashmiri chilli powder. Mix with the gravy and cook for 2-3 miin on low flame. Fry the gravy until the color darkens, add salt and sugar.
8. Saute again on medium flame until it dries a bit.
9. Add coconut milk. Keep the flame low, and saute for 2-3 min. You can add water to make a thinner consistency.
10. Add the prawns, turn and cook both the sides.
11. Keep the flame low and cook for 2-3 min. Do not boil for too long, it will overcook the prawns. Close the lid and rest for 10 min before serving. Serve with white rice!!