Sanjeev Kapoor

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Rasakumbha Prawn  Recipe

Deep fried prawns sauteed with poppy seed and coconut paste.

This is an exclusive website recipe.

Preparation Time : 26-30 minutes

Cooking time : 26-30 minutes

Servings : 4

Rasakumbha Prawn

Main Ingredients

Tiger prawns,




Main Course_Seafood

Level Of Cooking



  • Tiger prawns shelled and deveined
    300 grams
  • Salt
    to taste
  • Turmeric powder
    1 teaspoon
  • Green chilli paste
    1 teaspoon
  • Oil
    to deep fry
  • Ghee
    1 teaspoon
  • Green cardamoms
  • Poppy seed paste (khuskhus)
    2-3 tablespoons
  • Fresh coconut paste
    1 tablespoon
  • Cashewnut paste roasted
    2 tablespoons


Step 1

Marinate prawns with salt, turmeric powder and green chilli paste for fifteen minutes. Heat sufficient oil in a kadai.

Step 2

Deep-fry the prawns till golden. Drain on absorbent paper and set aside.

Step 3

Heat ghee in a non-stick pan, add green cardamoms and sauté for a minute. Add poppy seed paste and sauté till raw smells disappear.

Step 4

Add coconut paste and roasted cashewnut paste. Mix well and cook for a few minutes or till the oil separates.

Step 5

Add marinated prawns and salt. Mix well, add two cups of water, mix well and cook till thick.Serve hot with parantha.

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