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Recipe
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Recipe Contributed By: Anupriya Sinha, Pune |
Ingredients
Medium prawns (peeled and deveined) – 600 gm
Mustard oil – 2 tbsp
Green cardamom – 4-5
Cloves – 7-8
Cinnamon – 2” pc
Bay leaves – 2
Green chilli – 2 (slit) or as per taste
Onion – 1 medium (grated)
Kashmiri chilli powder – ½ tsp
Grated coconut – 2 tbsp
Grated ginger – 1 tbsp
Salt – as per taste
Turmeric powder – ½ tsp
Sugar – 1 tsp or as per taste
Raisins (soaked in water) – 1 tbsp (optional)
Water – 2 cup
Thick Coconut milk (first pressing) – 200 ml
Method of Preparation
1. Clean the prawns with fresh water, drain and mix ½ tsp salt and ¼ tsp turmeric powder. Keep aside for 5 minutes.
2. Heat 1 tbsp oil in a kadai, add the prawns and stir.
3. Add ½ cup of water, mix and cook on low heat till tender.
4. Increase the heat and cook till all the water gets absorbed.
5. Remove from heat, transfer to another vessel and keep aside.
6. Fine grind grated coconut and ginger in a mixer. Keep aside.
7. Heat the remaining oil in the kadai and add the whole spices, green chillies and grated onion.
8. Saute on medium heat till onion turns pink and loses its rawness.
9. Add the ground paste and sauté for 2 minutes.
10. Add salt (as per taste), ¼ th tsp turmeric powder, chilli powder, sugar and raisins. Saute for another minute.
11. Add the prawns, mix and add rest of the water. Bring this to boil and lower the heat. Cook for 5 minutes.
12. Add ¾ th of the coconut milk and cook on low heat for 25 to 30 minutes.
13. Add the rest of the coconut milk and simmer for another 2-3 minutes.
14. Remove from heat and serve hot with pulao or paratha.
Notes and Tips
2. Remember that the recipe does not call for any ground spices, except ginger. The flavour comes only from the whole spices, as they are simmered for such a long time with the gravy.
