This dish works as a base/masala for Prawn Biryani OR can be had as is with either parathas, bread, chapatis, rotis, boiled rice..etc. A spicy and delicious dish!
500gm prawns, shelled and de-veined
After cleaning the prawns, marinate them in the following:
1 tsp. red chili powder
½ tsp. salt
juice of 1 lemon
½ tsp. tandoori masala
¼ tsp. garlic paste
½ cup oil
2 medium onions, sliced
2 tomatoes, chopped
2 green chili’s, slit or chopped
½ cup fresh yoghurt, whipped
2 tbsp. tomato paste
1 tsp. garlic paste
½ tsp. ginger paste
juice of half a lemon
pinch of saffron
¼ tsp. of turmeric powder
1 tsp. cumin powder
1 cinnamon stick
1 cardamom pod
1 tsp. cumin seeds
3 potatoes, peeled and cubed...then fried or boiled separately
4 tbsp. chopped coriander
Heat oil, fry the sliced onions, then drain and set aside. Next add the marinated prawns into the hot oil and fry for 2-3 minutes just to seal them nicely, drain and set aside. Do not over-fry the prawns as they will cook some more in the gravy, and over-cooking prawns makes them hard.
Add the cumin seeds, cadamom and cinnamon to the oil. Once they splutter, add the chopped tomatoes, sprinkle a bit of salt on them and fry until all the moisture evaporates.
In the meantime, whip the yoghurt in a bowl, then crush half of the fried onions and add them in the bowl, plus the tomato paste. Add the saffron. Use a fork and whip these ingredients together.
Once the tomatoes have dried, add the ginger and garlic, 1 of the chopped/slit chili, turmeric powder and cumin powder. Fry for a minute, then pour in the yoghurt mixture. Cook this down for about 2-3 minutes until it thickens and no longer has any raw flavor. Add the fried prawns, remaining fried onions and the potatoes and simmer together on low heat, giving an occasional stir. Adjust the salt, add the remaining green chili. You can add a bit of water for extra gravy if needed.
When done, squeeze in the lemon juice and sprinkle the chopped coriander. Mix in and serve! :