1) Prawn/lobster - 500 gm
2) Coconut milk - 3 cup or you can use caned (1can)coconut milk from Indian grocery.
3) Onion paste - 1 large
4) Ginger paste - 1/2 tbsp
5) Cumin powder - 1/2 tbsp
6) Kashmiri chilli powder - 1/2 tbsp
7) Turmeric powder - 1/2 tbsp
8) Garam masala powder - 1/2 tbsp
9) Bay leaf - 1 medium
10) Salt as per taste
11) Suger as per taste
12) Musterd oil - 100 gm
13) Ghee - 2 tbsp
Steps:
1) Clean the prawn and mix it with turmeric and salt and keep aside for about 1/2 hour.
2) Heat oil in a pab/kadai and fry the prawns so they turn golden in color, do not deep fry like other fish.Keep aside.
3) Add more oil on that same pan/kadai and put the bay leaf after heating oil add onion paste and fry till it turns brown in color or the oil separates from the paste.
4) Add turmeric powder+cumin powder+kashmiri chilli powder mix it well and add the coconut milk.Mix it well add ginger paste+garam masala powder+salt+suger+fried prawns.The gravy tastes best when you simmer it a low flame for about 20-25 minutes.
5) Add 2 tbsp of ghee and cook on low for some more time till the gravy thickens and acquires a creamy consistency.
6) Serve it with plain white rice or Bengali pulao.
Eto boro size kothai pele?
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