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Main ingredients | Large prawns, Garlic, Ginger, Onions, Cinnamon, Bay leaves, Star anise, Black cardamom, Cloves, Green cardamoms, Black peppercorns, Stone flower, Dried coconut, Poppy seeds, Kala masala |
Cuisine | Maharashtrian |
Course | Main course seafood |
Prep time | 25-30 minutes |
Cook time | 35-40 minutes |
Serve | 4 |
Taste | Spicy |
Level of cooking | Moderate |
Others | Non vegetarian |
Ingredients
- 20-25 large prawns, unpeeled, deveined and head trimmed
- ½ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- 1 tablespoon ginger-garlic paste
- Salt to taste
- ½ lemon
- Oil for deep frying
- Masala paste
- ¼ cup oil
- 10-12 garlic cloves
- 2 inch ginger, sliced
- 2 large onions, sliced
- Salt to taste
- 1 inch cinnamon
- 2-3 bay leaves
- 1 star anise
- 1 black cardamom
- 4-5 cloves
- 4-5 green cardamoms
- 8-10 black peppercorns
- A small piece of stone flower (dagad phool)
- ¾ cup grated dried coconut
- 2-3 Kashmiri dried red chillies
- 1 teaspoon poppy seeds
- Gravy
- 3-4 tablespoons oil
- 2 medium onions, finely chopped
- Salt to taste
- 1½ tablespoons ginger-garlic-green chilli paste
- 1½ teaspoons red chilli powder
- ½ teaspoon turmeric powder
- 1½ tablespoons kala masala
- 2-3 tablespoons chopped fresh coriander leaves + for garnish
- ½ lemon
- To serve
- Steamed rice as required
- 1 small onion, cut into quarters
- Light green chillies as required
Method
- Take prawns in a large bowl, add turmeric powder, red chilli powder, ginger-garlic paste, salt and squeeze the juice of lemon and mix well. Set aside to marinate for 10-15 minutes.
- To make masala paste, heat oil in a pan, add garlic, ginger and onions and mix well. Add salt, mix and saute till translucent.
- Add cinnamon, bay leaves, star anise, black cardamom, cloves, green cardamoms, black peppercorns, stone flower and dried coconut, mix well and saute till golden brown.
- Add dried red chillies and poppy seeds, mix well and saute for 1 minute. Transfer the spices onto a plate and allow to cool.
- Heat sufficient oil in a kadai. Gently slide in the prawns and deep-fry till golden. Drain on absorbent paper.
- Transfer the cooled roasted spices into a mixer jar, add 1 cup water and grind to a fine paste.
- To make the gravy, heat oil in a deep pan. Add onions and salt, mix and sauté till golden brown.
- Add ginger-garlic-green chilli paste, mix and sauté on high heat for 1-2 minutes.
- Add the ground paste, mix and saute till oil separates.
- Add red chilli powder and turmeric powder and mix well. Add 2 cups water and mix, cover and cook for 6-8 minutes.
- Add kala masala, mix and cook for 2-3 minutes. Add the fried prawns and mix well.
- Add coriander leaves, squeeze the juice of lemon directly into it, mix and cook for few minutes.
- Transfer into a serving bowl, garnish with coriander leaves and serve hot with steamed rice, onion wedges and green chillies.
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