By Sheryl D'souza
Ingredients
400 gm fresh white mushrooms
1 cup shelled prawns
2 medium-size onions, chopped
1/2 inch piece ginger
8 flakes of garlic
1 tablespoon coriander seeds
1 1/2 teaspoon chilly powder
1/2 teaspoon poppy seeds
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala
2 tablespoons fresh coriander, finely chopped
3 green chillies, each cut into 2 or 3 long pieces
3 tablespoons oil
Salt to taste
Method:
- Peel the mushrooms and cut them into bigish pieces. Wash them very carefully.
- Take away the black threads running at the back of the prawns and wash them clean with water.
- Grind ginger, garlic flakes all the chopped onions, coriander and poppy seeds into a fine paste. Keep aside.
- Heat the oil in a pan.
- Lower the fire, put in the green chillies' pieces.
- Stir for a minute. Take out with a slotted spoon. Keep aside.
- In the same oil put in the prawns and turmeric powder and 1/2 teaspoon salt.
- Cover the pan and let simmer on low fire.
- When the prawns are almost tender add the ground paste.
- Cook on medium fire till the liquid is almost burnt out.
- Add chilly powder and fry by sprinkling water now and then till oil starts showing on the top.
- Put in the mushroom pieces, stir for a minute and pour 2 cups of warm water.
- Lower the fire, cover the pan with a fitting lid.
- Let it simmer till the mushrooms are cooked to the desired tenderness.
- Remove the lid, sprinkle garam masala and transfer the gravy to a fancy serving dish.
- Garnish with chopped coriander and the green chillies.
- Serve with a slice of lime.
- This delicious gravy goes very well with hot phulkas, plain rice or bread slices.
Non Veggies Index
