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Kasuri prawn
By : DEVABRATA
Category : Prawn, Bengal
Servings : 5-6
Time Taken : 30-45 mins
Rating :
Method
  1. Shell, devein and wash prawns.
  2. Coat with a little salt and turmeric powder.
  3. Heat oil in a kadhai.
  4. Fry the prawns lightly (just let it turn Pink). Keep aside.
  5. In the remaining oil, add bay leaves, whole cumin and green chillies.
  6. When the cumin starts crackling, add onion paste and saute for 1&1/2 to 2 minutes.
  7. Add garlic; saute.
  8. Add ginger. Fry for 2 mins.
  9. Add chilli and turmeric powder, salt and sugar.
  10. Fry till oil separates.
  11. Mix tomato puree, curd and cashew paste together.
  12. Add to the kadai; fry for 2 mins.
  13. Add 1 cup of water (150 ml) and let it boil.
  14. Add the prawns. Boil for 1 min.
  15. Take out the prawns from the gravy.
  16. Cook the gravy to a semi-thick consistency.
  17. Add powdered kasuri methi. Mix well.
  18. Add the prawns and mix gently.
  19. 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)
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