- Prawn - 500 gm (outer covering removed)
- Mustard seeds - 1/2 tsp
- Jeera - 1/2 tsp
- Tejpatta (Bay leaves) - 2
- Dried red chilly- 2
- Tomato - 1 medium size (chopped or pureed)
- Ginger Garlic paste - 1-heaped tbsp
- Grated coconut - 1 tbsp
- Cashewnut - 10
- Salt - to taste
- sugar - 1 tsp
- dhania patta - 1 bunch (chopped finely)
- Desi ghee- 1 tbsp
- warm water - 1/2 cup
- Cloves- 4
- Chhotee ilaayachi - 2
- Daalchini (cinnamon) - 1-inch thin strip
- Mustard seed - 1 tbsp
- Posta daana (poppy seeds) - 1 tbsp
- Cashewnut - 15
- Almond - 10
- Haldi powder- 2tsp
- Jeera powder- 2 tsp
- Dhania powder- 2 tsp
- Red Chilly powder- 2tsp
- Garam masala powder - 1 tsp
- Tandoori masala powder - 1 tsp (optional)
lean the prawn well, cut a small slit sideways and
marinade it in half of the powdered masala (except
garam masala and tandoori masaala) and salt for 2
Heat oil in the non stick frying pan, fry the cashewnut
till light brown, then drain off oil, transfer cashewnut
to a dry vessel.
Drain off the excess water from the marinated prawn,
and fry the prawn for 5 minutes. Transfer prawns in a
Into the hot oil, put Jeera, mustard seeds, Tejpatta,
dried red chilly and garam masala.
When the jeera begins to splutter, add onion... fry for 2
minutes, then add ginger garlic paste, and all the
remaining powdered masalas and saute for 3 minutes.
Add the tomato, special paste, coconut, and sugar, salt
and saute everything for 5 minutes on slow flame.
Add the fried 7. prawns and water.
Cook on slow flame covered for 3 minutes.
Garnish with fried cashewnut and some dhania patta.
Serve warm with rice or garma garam chapaatis.