Prawn Butter Masala

prawn butter masalaNow a days, I have fallen in love with the King prawns. Each time, I cook something, I feel like including them. Here’s another prawn recipe of mine to soothe your taste buds. It is mildly spicy, tangy, tasty and makes your meal complete. The best part is the ease in cooking. It gets ready within a short span of time. You can enjoy your meals with steamed rice or butter naans and tandoori rotis. They go best when you have special guests at home. Let’s get started to see the recipe.

Preparation Time: 10 minute

Cooking Time:15 -20 minutes

Serving:4

Ingredients:

For Marination:

½ cup Hung curd

1 tsp Turmeric powder

1 tsp red chilli powder

1 tsp ginger garlic paste

1 tsp freshly crushed black pepper

Salt to taste

For Gravy

500 gms Jumbo King Prawns

1 tbsp butter

1 tsp Melon seeds (soaked)

10-12 cashews (soaked)
2 cloves
2 cinnamon sticks
1 black cardamom seed
1 Onions (chopped)
4 Tomatoes(chopped)
2 tsp turmeric powder
1 tsp Red chilli powder
1 tsp Kashmiri red chilli powder(optional)
1 tsp cumin powder
1 tsp coriander powder
1/2 cup freshly chopped coriander leaves
1/2 lemon

 

Procedure

In a large bowl, add hung curd, turmeric powder, red chilli powder, ginger garlic powder and freshly crushed black pepper powder and mix well. Add salt. Now pop in the jumbo prawns and marinate well for at least 1-2 hours.

In a large pan, add butter and toss the marinated prawns for a couple of minute.  Prawns are extremely tender and do not needs to be fry much. We just need to give a few tosses to give it a nice colour and texture.  Once the prawns are done, remove from the pan.

Add butter to the pan and heat it. Temper the pieces of cloves, cinnamon sticks and cardamom pods. Add the chopped onions and tomatoes and saute them. Remove from the pan and let them cool.  In a mixer jar, add cashews and melon seeds along with the sauteed pan mixture. Grind this mixture to a fine paste. Again place this grinded mixture in the pan. Now add turmeric powder, red chilli powder, Kashmiri red chilli powder (for colour), cumin powder and coriander powder. Mix them well and cook for 10-15 minutes.  Once the oil starts to separate, add the prawns to this gravy mixture. Add water and salt to taste.  Let it bring to a boil on medium heat. Turn off the heat and squeeze some lemon juice.

Garnish with freshly chopped coriander leaves. Enjoy this delicious recipe with hot rice or butter naan.

 

 

 

 

For more Prawn recipes:

Tandoori Ajwain Prawns/Tandoori Carom Shrimps

 

 

 

 

 

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