Kasuri prawn

Kasuri prawn is a popular Indian Side Dish
Author :
Category :
Non-Vegetarian
Course :
Side Dish
Cuisine :
Indian
Technique :
Braise
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 5 based on 100 votes
5

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)

Method

  1. Shell, de-vein and wash prawns.
  2. Coat with a little salt and turmeric powder.
  3. Heat oil in a kadai.
  4. Fry prawns till they turn pink.
  5. Take off heat and set aside.
  6. In the remaining oil, add bay leaves, cumin and green chillies.
  7. When the cumin starts crackling, add onion paste and saute for 1.5 to 2 minutes.
  8. Add garlic and saute.
  9. Add ginger.
  10. Fry for 2 minutes.
  11. Add chilli powder, turmeric powder, salt and sugar.
  12. Fry till oil separates.
  13. Mix tomato puree, curd and cashew paste together.
  14. Add to the kadai.
  15. Fry for 2 minutes.
  16. Add 1 cup of water and let it boil.
  17. Add the prawns and boil for 1 min.
  18. Take out the prawns from the gravy and cook the gravy to a semi-thick consistency.
  19. Add powdered kasuri methi.
  20. Mix well.
  21. Add the prawns and mix gently.
  22. Serve after an hour, so that the flavour of kasuri methi is incorporated in the gravy.
 

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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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