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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Serving
- 4
Ingredients |
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| Jumbo prawns or lobsters (De-veined) | 500 gm |
| Freshly scraped coconut paste (Nariyel pisa hua) | ¾ cup |
| Turmeric powder (Haldi) | ½ tea spoon |
| Salt (Namak) | to taste |
| Onion (Payaz) grated | 1 cup |
| Mustard oil (Sarso ka tel) | ½ cup |
| Ginger (Adrakh) paste | 1 tea spoon |
| Black mustard seed (Sarso) | 2 tea spoons |
| Bay leaf (Tej patta) | 1 -2 Pieces |
| Cinnamon (Dalchini) | 1” piece |
| Green cardamoms (Hari elaichi) | 2 |
| Cumin seeds (Sabut jeera) | ¼ tea spoon |
| Red chilli (Lal mirch) powder | ½ tea spoon |
| Cumin (Jeera) powder | ¾ tea spoon |
| Salt (Namak) | to taste |
| Sugar (Chini) | ¼ tsp |
| Indian clarified butter (Ghee) | 1 tea spoon |
| Whole Green chillies slit (Hari mirch) | 4 |
Instructions
- Make paste of mustard seeds and keep aside.
- Marinate the prawns with turmeric powder and salt for 10 minutes.
- Heat oil in a pan. When it starts smoking fry the prawns from both side carefully.
- Remove this from the oil and in the same hot oil, add the bay leaf, cinnamon, green cardamoms, cumin seeds and wait for 30 seconds.
- Add the onion and ginger and cook it until the onion looks golden and soft.
- Add the turmeric, chilli and the cumin powder and Saute continuously to prevent burning of the powders.
- After 5 minutes add salt, sugar, mustard paste and coconut paste and saute till the mixture starts separating from the oil. Now add water and add whole green chillies and once it boils add prawn and let it cool for 5-7 minutes
- Let the curry boil for 10 min, simmered and covered. Before serving, add the ghee to the curry.
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