INGREDIENTS:

Tiger prawns: 500 gm

Salt to taste

Turmeric powder: 1/2 tsp

Coconut, grated: 1 large sized

Milk: 1/4 cup

Mustard oil: 2 tbsp

Cumin seeds: 1 tsp

Cinnamon: 1 ”

Cloves: 3

Green cardamom: 4

Potato, peeled, cubed & raw: 1 medium sized

Ginger paste: 1 tsp

Red chili powder: 1 tsp

Coriander powder: 1 tsp

Cumin powder: 1 tsp

Sugar: 1 tsp

Bay leaf: 1

Fresh cream: 2 tbsp

Butter: 1 tbsp

Coriander leaves, chopped: 1 tbsp

 

METHOD

  1. Marinate prawns in little salt & 1/4 tsp turmeric powder for a minimum of 15-20 mins.
  2. In the meanwhile, reserve 2 tbsp of the grated coconut & place the rest in a blender.
  3. Add milk & grind to a smooth paste.
  4. Strain to extract the coconut milk.
  5. Heat a wok, add mustard oil & cumin seeds.
  6. Once they start to splutter, add cinnamon, cloves, green cardamoms.
  7. Saute’ for a few seconds, and then add the cubed potato.
  8. Toss for 5 mins, on a medium heat, before adding the ginger paste.
  9. Stir fry for 30 secs & then add red chili powder, coriander powder, cumin powder, 1/4 tsp turmeric powder.
  10. Give it a good stir, then add sugar & salt.
  11. Mix well, before dunking in the bay leaf & marinated prawns.
  12. Let cook on high for 2-3 mins, then add cream & butter.
  13. Cook on a slow flame till oil separates.
  14. Add grated coconut & the coconut milk.
  15. Mix it all & add water to check the consistency of the curry.
  16. Simmer for a minute, before finishing off with sprikling of coriander leaves.

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