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Kasuri prawn
By : Method
- Shell, devein and wash prawns.
- Coat with a little salt and turmeric powder.
- Heat oil in a kadhai.
- Fry the prawns lightly (just let it turn Pink). Keep aside.
- In the remaining oil, add bay leaves, whole cumin and green chillies.
- When the cumin starts crackling, add onion paste and saute for 1&1/2 to 2 minutes.
- Add garlic; saute.
- Add ginger. Fry for 2 mins.
- Add chilli and turmeric powder, salt and sugar.
- Fry till oil separates.
- Mix tomato puree, curd and cashew paste together.
- Add to the kadai; fry for 2 mins.
- Add 1 cup of water (150 ml) and let it boil.
- Add the prawns. Boil for 1 min.
- Take out the prawns from the gravy.
- Cook the gravy to a semi-thick consistency.
- Add powdered kasuri methi. Mix well.
- Add the prawns and mix gently.
- Serve after an hour so that the flavour of kasuri methi is incorporated in the gravy.
Ingredients:
10-12 - prawns
1/2 tsp - medium size, whole cumin
2 - bay leaves
2-3 - green chillies, slit
3 tbsp - onion paste
1 tsp - garlic paste
1 tsp - ginger paste
2 tbsp - tomato puree
2 tsp - cashew nut paste
1 tsp - Kashmiri chilli powder
1 tsp - turmeric powder
2 tbsp - curd (beaten)
4 tbsp - white oil
Salt and sugar to taste
1 tsp - kasuri methi (dry broiled and roughly powdered)
10-12 - prawns
1/2 tsp - medium size, whole cumin
2 - bay leaves
2-3 - green chillies, slit
3 tbsp - onion paste
1 tsp - garlic paste
1 tsp - ginger paste
2 tbsp - tomato puree
2 tsp - cashew nut paste
1 tsp - Kashmiri chilli powder
1 tsp - turmeric powder
2 tbsp - curd (beaten)
4 tbsp - white oil
Salt and sugar to taste
1 tsp - kasuri methi (dry broiled and roughly powdered)
RECIPES BY DEVABRATA
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