Cooking Instructions
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Step 1
Clean and wash
Prawns (9 oz)
(DE-veined the prawn properly). Pat it dry. Add
Salt (1 tsp)
and
Ground Turmeric (1/8 tsp)
. Mix it well and keep it aside for 10-15 minutes. In a pan heat 1 tablespoon of
Oil (as needed)
. Then put the marinated prawn and fry it for 2 minutes.
Step 2
In a grinder jar, put
Whole Cardamom Pods (2)
,
Ground Turmeric (1/2 tsp)
,
Peppercorns (1/2 tsp)
,
Fresh Ginger (1)
,
Whole Cloves (2)
,
Onion (1)
,
Cashew Nuts (4)
,
Poppy Seeds (1/2 tsp)
,
Ground Coriander (1 Tbsp)
,
Ground Cumin (1/2 tsp)
,
Chili Powder (1/2 tsp)
,
Cinnamon Stick (1)
,
Bay Leaf (1)
and grind it to a smooth paste. Keep it aside.
Step 3
In a kadhai, put cumin seeds and let it crackle. Now add the pre-made paste and mix it properly. Fry it until the oil start to separate. Flame should be on medium and you need to stir it to avoid burning the masala. Now add
Tomatoes (1/2 cup)
with some salt and cover it until it gets soften.
Step 4
Now add hot
Water (to taste)
to the pan. Let it boil then add fried prawn and half of coriander leaves. Cover it and Cook it for 5-10 (depending upon how much water you have added) minutes. Add
Fresh Cilantro (2 Tbsp)
, stir it and switch off the flame.
Step 5
In a small pan or a tadka pan, add oil and let it heat. Add chopped
Garlic (7 cloves)
, crushed chili,
Poppy Seeds (1/2 tsp)
and curry masala. Fry it until aroma came. Then pour it over the prawn masala curry. Garnish with coriander leaves, sliced onion and lemon wedges.
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