Kasuri prawn

Recipe by
Total Time:
1.5 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Medium

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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.

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