Prawn Makhni

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.