INGREDIENTS
- 500g prawns (cleaned and deveined)
- 2 tbsp ghee (clarified butter)
- 1 large onion (finely sliced)
- 1 tbsp ginger-garlic paste
- 2 tomatoes (pureed)
- 1/2 cup yogurt (whisked)
- 1/4 cup fresh cream
- 1/4 cup ground cashew nuts (or almonds)
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp garam masala powder
- 1 tbsp poppy seeds (soaked in water for 30 minutes)
- 1 tbsp melon seeds (optional)
- 1/4 tsp saffron threads (soaked in warm milk)
- Salt to taste
- Fresh coriander leaves (for garnish)
- Water as required
Recipe
- Step 1: Prepare the Spice Paste
- - Soak poppy seeds and melon seeds in water for 30 minutes. Grind them into a smooth paste with a little water.
- Step 2: Cook the Onions
- - Heat ghee in a pan, and sauté the sliced onions until golden brown.
- Step 3: Add Ginger-Garlic Paste
- - Add ginger-garlic paste to the pan and sauté until fragrant.
- Step 4: Add Pureed Tomatoes
- - Add pureed tomatoes and cook until the oil starts separating from the masala.
- Step 5: Add Dry Spices
- - Add red chili powder, turmeric powder, coriander powder, and garam masala. Stir well and cook for 2-3 minutes.
- Step 6: Add Cashew and Spice Paste
- - Add ground cashew nuts (or almonds) and the poppy-melon seed paste.
- - Stir and cook for a few minutes until the oil separates.
- Step 7: Add Yogurt and Cream
- - Lower the heat and add whisked yogurt, fresh cream, and saffron milk. Stir and cook gently.
- Step 8: Cook the Prawns
- - Add the prawns to the curry and cook for about 5-6 minutes, until they turn pink and are cooked through.
- - Be careful not to overcook the prawns.
- Step 9: Adjust Consistency
- - If the curry is too thick, add a little water to reach your desired consistency.
- Step 10: Garnish and Serve
- - Garnish with fresh coriander leaves and serve hot with naan, roti, or steamed rice.