How to make Rasakumbha Prawn - Deep fried prawns sauteed with poppy seed and coconut paste.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tiger Prawns (टाईगर प्रॉन्स ), Poppy Seeds

Cuisine : Indian

Course : Main Course Seafood

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Rasakumbha Prawn Recipe Card

Rasakumbha Prawn

Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.

For more recipes related to Rasakumbha Prawn checkout Prawn and Cauliflower Curry. You can also find more Main Course Seafood recipes like Bengali Fish Curry, Prawns In Red Curry Sauce, Fish Chilli Basil, Palak Methi Prawns.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Rasakumbha Prawn Recipe

  • Tiger Prawns shelled and deveined 300 grams

  • Poppy Seeds 2-3 tablespoons

  • Salt to taste

  • Turmeric powder 1 teaspoon

  • Green chilli paste 1 teaspoon

  • Oil to deep fry

  • Ghee 1 teaspoon

  • Green cardamoms 4

  • 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.