Advertisment

Prawn Makhni

Prepared with Nutralite. This is a Sanjeev Kapoor exclusive recipe.

New Update
Prawn Makhni
Main Ingredients Prawns (kolambi/jhinga), Tomato puree
Cuisine Indian
Course Main Course Seafood
Prep Time 16-20 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg
Advertisment

Ingredients list for Prawn Makhni

  • 25-30 medium Prawns (kolambi/jhinga) shelled and deveined
  • 1 1/2 cups Tomato puree
  • 3 teaspoons Garlic paste
  • 3 tablespoons Nutralite
  • 3 teaspoons Ginger paste
  • to taste Salt
  • 1 1/4 teaspoons Red chilli powder
  • 2 teaspoons Lemon juice
  • 2-3 Green cardamoms
  • 4-5 Cloves
  • 1/2 teaspoon Garam masala powder
  • 1/2 teaspoon Dried fenugreek leaves (kasoori methi) roasted
  • 1 tablespoon Honey
  • Oil to drizzle
  • Cream 2 tablespoons + to garnish
  • A sprig of fresh coriander leaves

Method

  1. Heat Nutralite in a non stick pan.
  2. Place prawns in a bowl, add 1 teaspoon garlic paste, 1 teaspoon ginger paste, salt, 1/2 teaspoon red chilli powder, 2 teaspoons lemon juice and mix well. Set aside to marinate for 15 minutes.
  3. Add green cardamoms, cloves, 2 teaspoons garlic paste, 2 teaspoons ginger paste to the Nutralite and sauté.
  4. Add tomato puree and mix. Add a little water and let it cook.
  5. Skewer the prawns.
  6. Add salt, 3/4 teaspoon red chilli powder to the gravy and mix. Add 1/2 teaspoon garam masala powder, dried fenugreek leaves and honey and mix well.
  7. Drizzle some oil over the burning coals in the bar-b-cue and as the flames rise, keep the skewers on the grill placed over the coals and cook. Drizzle the remaining marinade over the prawns and cook, rotating the skewers a few times till the prawns are cooked from all sides.
  8. Remove the prawns from the skewers and add to the gravy and simmer for 1-2 minutes.
  9. Add fresh cream and mix.
  10. Transfer into a serving bowl, garnish with a swirl of cream and a coriander sprig and serve hot.
Advertisment