Ingredients:
- 500 gms Tiger Prawns, retain the head and the last shell towards the tail, clean the waste sack from the head, devein from the back.
- Khara Masala (2 Bay leaves, 4 cloves, 3-4 green cardamom and a stick of cinnamon)
- 1 large Onion, finely sliced (not chopped)
- 1 large Onion paste
- 1 tsp each Turmeric and Red Chilli Powder
- Coconut milk (Thin)- 2 cups or 400 ml
- Coconut milk (Thick) -1 cup or 200 ml
- Sugar 1 tsp
- Salt to taste
- 4 to 6 green chillies, sliced halfway through
Method:
- Marinade the Prawns in little salt and turmeric and keep aside
- Heat ghee in a wok or kadai
- Put the Khara Masala when the ghee starts smoking
- Add sliced onions and sauté till it’s become brown and crisp, take care not to burn the onion
- Now add the onion paste
- Prepare a paste with turmeric, red chilli powder and 1 tbsp water; add this paste to the kadai
- Continue stirring for few minutes
- Remove the kadai from heat and wait for 1 minute to cool it down
- Now add the thin coconut milk and bring it back to heat, get the content start boiling
- Reduce the content to half by boiling
- Add little salt and the green chillies
- Add the Prawns, cover and simmer for 2 minutes (If the prawns are big, allow little more time)
- Remove the lid, add sugar and cook for 30 seconds
- Now add the thick coconut milk, and stir well
- Adjust seasoning
- Serve hot with Basmati Rice or Ghee Bhat (a Bengali Pilaf)
Defineway Technologies Pvt. Ltd.