How to make Rasakumbha Prawn -
Deep fried prawns sauteed with poppy seed and coconut paste..- prawns are a quick-cooking, versatile seafood so why not add them to stir-fry. Try this amazing Rasakumbha recipe and let us know what do you think.
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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For more recipes related to Rasakumbha Prawn checkout Prawn and Cauliflower Curry, Peri Peri Tiger Prawns - SK Khazana. You can also find more Main Course Seafood recipes like Malwani Prawn Curry Pan seared Lemon chilly Tiger Prawns with Moilly s Lobster Butter Garlic Fried Fish in Black Bean Sauce
Rasakumbha Prawn Recipe Card
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.
Prep Time : 21-25 minutes
Cook time : 21-25 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
Roasted cashewnut paste 2 tablespoons
Method
Step 1
Marinate prawns with salt, turmeric powder and green chilli paste for fifteen minutes.
Step 2
Heat sufficient oil in a kadai. 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.
Step 6
Serve hot with parantha.
Nutrition Info
Calories : 872 Kcal
Carbohydrates : 15.5 gm
Protein : 66.2 gm
Fat : 60.4 gm
Other : Zinc- 2mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
