Ingredients

• 10 - Prawn (medium sized).
• 1 - Bay leaf.
• Whole Garam masala: (laung-3, choti elaichi -3, daalchini - 1 inch piece).
• 1/2 tsp - whole jeera.
• 1.5 tsp - sugar.
• 3 tbsp - onion paste.
• 1 tsp each - ginger & garlic paste.
• 2 tbsp - tomato puree.
• 50 g - curd (whisked).
• 8-10 - Kaju, made to a paste.
• Milk of 1 coconut.
• 1 tsp - Kashmiri chilli powder.
• 1/2 tsp - red chilli powder.
• 1.5 tsp - turmeric powder.
• 1 tsp - garam masala.
• Salt.
• 4 tbsp - ghee.
• 1 heaped tbsp - coriander (chopped).

How to Make Prawn Malai Curry with kaaju

• Shell, de-vein, and wash prawns.
• Mix 1/2 tsp salt & 1/2 tsp turmeric powder.
• In a kadai, heat 2 tbsp ghee. Fry the prawns till pink. Keep aside.
• In the remaining ghee, add the remaining 2 tbsp ghee.
• Add 1 tsp sugar. Let it caramelise.
• Add bay leaf, crushed garam masala, whole jeera.
• After the jeera crackles, add onion paste.
• Saute for 2-3 mins.
• Add garlic paste. Saute for 1 minute and add ginger paste.
• Fry till ghee floats to the top.
• Mix the chilli powders and 1 tsp turmeric powder in a little water and pour it in the kadai.
• Fry for a couple of minutes.
• Mix the tomato puree, kaju paste and curd. Add it to the kadai. Mix well.
• Add the coconut milk. Let it boil.
• Now add the prawns. Boil for 2 mins.
• Take out the prawns from the gravy, let the gravy boil till it turns semi-thick. Add salt (to taste), 1/2 tsp sugar. Mix.
• Add the garam masala. Mix well and check seasoning.
• Return the prawns to the gravy, cook till the gravy turns thick and ghee comes out.
• Serve sprinkled with chopped coriander.