Prawn Malai Curry

 


Prawn Malai Curry

Ingredients

Garam Masala:

¼ teaspoon cardamom seeds

3 whole cloves

3 (1-inch) pieces cinnamon stick

2 tablespoons vegetable oil

4 whole cloves

4 green cardamom pods

2 (1 1/2-inch) pieces stick cinnamon

1 onion, grated

1 ¼ teaspoons ginger paste

1 ¼ teaspoons garlic paste

½ teaspoon ground turmeric

¼ teaspoon cayenne pepper

½ cup finely chopped tomato

½ cup water

1 cup coconut milk

1 pound tiger prawns, peeled and deveined

1 teaspoon ghee (clarified butter) (Optional)

Directions

To prepare fresh garam masala, in a coffee grinder, grind cardamom seeds, 3 whole cloves, and 3 cinnamon sticks to a fine powder. Set aside.

Heat vegetable oil in a skillet over medium heat. Add 4 whole cloves, 4 cardamom pods, and 2 sticks of cinnamon and fry for a few seconds (take care as cloves tend to pop out of the pan). Stir in grated onion and reduce the heat to medium-low. Cook and stir until liquid dries and onion no longer smells raw, about 5 minutes. Add ginger paste and garlic paste and cook for 2 minutes, stirring constantly.

Stir in turmeric and cayenne pepper. Add chopped tomatoes and cook until tomatoes are soft, about 5 minutes. Pour in water, cover the pan, and cook for an additional 5 minutes.

Pour in coconut milk and stir well. When mixture is just below boiling, stir in prawns. Sprinkle mixture with almost all of the fresh garam masala powder, reserving a pinch to use as a garnish. Gently stir to combine. Do not cover the pan at this stage, as coconut milk will curdle.

As soon as prawns are pink and cooked through, 3 to 5 minutes, add ghee. Remove the pan from the heat. Sprinkle reserved garam masala over the dish and serve.

 

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