Prep time
Cook time
Total time
Ingredients (used american measuring cup, 1 cup = 250 ml)
For Paste-
- 3 onion
- 5 dry kashmiri red chilies
- 3 spicy dry red chilies of any type (optional)
- 1 cinnamon stick
- 1.5 tbsp coriander seed (dhaniya)
- 1 t/s caraway seed (shahi jeera)
- 1 t/s cumin seed (jeera)
- 1 t/s fennel seed (saunf)
- 1 bay leaf
- 2-3 cloves
- 7-8 pepper corn
- 1 star anise
- 6 green cardamom
- 1 black cardamom
- 2 black cardamom
- 2 stone flower (dagdaphool)
- 1 tbsp poppy seed (khus khus)
Marination:
- 300 gm prawns de-veined and cleaned
- 1.5 tbsp ginger-garlic paste
- 1 tbsp vinegar or lime juice
- 1 t/s salt
Masala:
- 3 tbsp oil
- 1 t/s turmeric powder
- 1 tbsp sugar
- few mint leaves
- 1 t/s raw mango powder (amchur)
- salt as per taste
- lime wedges and mint leaves for garnish (optional)
Instructions
- Marinate prawns with ginger-garlic paste, vinegar and salt for 10-15 mins.
- Boil onion and both variety of red chilies in water for 5-7 mins. Allow to cool and peel off the onion skin and chop them.
- Take 1 tbsp oil in a non stick vessel / pan and saute all the ingredients for the paste. Saute until they start leaving aroma.
- Combine fried spices, boiled onion and red chili paste into a grinder. Grind until all blends well add little water if required. The paste should be smooth and thick.
- Take the same non stick pan add rest of oil. Once oil is hot the grounded paste.
- Cover the mixture and allow to cook on medium heat. Fry for 3-4 mins or until the paste starts leaving the edges of the pan. Be careful not to burn the mixture.
- Add turmeric powder and sugar.
- Time to add the marinated prawns, salt and mint leaves.
- Mix all nicely and cook uncovered until the mixture gets dry and starts leaving oil around the edges. Sprinkle amchur powder and mix nicely. Switch off the gas.
- Squeeze some lime juice and serve the Prawns Masala hot with rice or roti.
