Ingredients

• 10 to 12 - prawns
• 1/2 tsp - cumin seeds
• 2 - bay leaves
• 2 to 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 - oil
• Salt and sugar to taste
• 1 tsp - kasuri methi (dry broiled and roughly powdered)

How to Make Kasuri prawn

• Shell, de-vein and wash prawns.
• Coat with a little salt and turmeric powder.
• Heat oil in a kadai.
• Fry prawns till they turn pink.
• Take off heat and set aside.
• In the remaining oil, add bay leaves, cumin and green chillies.
• When the cumin starts crackling, add onion paste and saute for 1.5 to 2 minutes.
• Add garlic and saute.
• Add ginger.
• Fry for 2 minutes.
• Add chilli powder, turmeric powder, salt and sugar.
• Fry till oil separates.
• Mix tomato puree, curd and cashew paste together.
• Add to the kadai.
• Fry for 2 minutes.
• Add 1 cup of water and let it boil.
• Add the prawns and boil for 1 min.
• Take out the prawns from the gravy and 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.