Ingredients
Medium sized Prawns - 10-12 nos.
Bay Leaves - 2
Onion Paste - 2 tbsp
Ginger Paste - 1.5 tsp.
Garlic Paste - 1 tsp
Tomato Puree - 2 tbsp
Coconut milk - Half cup
Ghee - 1 tbsp
Turmeric Powder - Half tsp
Chilli powder - 1 tsp
Salt
Sugar - Half tsp
Garam masala Powder - Half tsp
Coriander Leaves
Cooking Oil - 3 tbsp
Method
Wash & pat dry the prawns. Sprinkle salt & turmeric powder on them. Keep aside.
Heat cooking oil in a frying pan.
Fry the prawns till light golden. Leave them aside.
Add two Bay Leaves in the remaining oil
Add onion, ginger & garlic paste carefully into the oil and stir for a minute.
Add the Tomato Puree, Turmeric Powder, Chilli Powder, Sugar & salt and stir till oil gets separated from the mixture.
Add the prawns now & mix with them well.
Slowly add the coconut milk and then add half a cup of water & bring it to boil in low heat.
When the curry thickens, spread the ghee & Garam Masala Powder evenly all around the pan.
Garnish with coriander leaves
Serve hot with rice or nan.
Medium sized Prawns - 10-12 nos.
Bay Leaves - 2
Onion Paste - 2 tbsp
Ginger Paste - 1.5 tsp.
Garlic Paste - 1 tsp
Tomato Puree - 2 tbsp
Coconut milk - Half cup
Ghee - 1 tbsp
Turmeric Powder - Half tsp
Chilli powder - 1 tsp
Salt
Sugar - Half tsp
Garam masala Powder - Half tsp
Coriander Leaves
Cooking Oil - 3 tbsp
Method
Wash & pat dry the prawns. Sprinkle salt & turmeric powder on them. Keep aside.
Heat cooking oil in a frying pan.
Fry the prawns till light golden. Leave them aside.
Add two Bay Leaves in the remaining oil
Add onion, ginger & garlic paste carefully into the oil and stir for a minute.
Add the Tomato Puree, Turmeric Powder, Chilli Powder, Sugar & salt and stir till oil gets separated from the mixture.
Add the prawns now & mix with them well.
Slowly add the coconut milk and then add half a cup of water & bring it to boil in low heat.
When the curry thickens, spread the ghee & Garam Masala Powder evenly all around the pan.
Garnish with coriander leaves
Serve hot with rice or nan.