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Monday, October 5, 2015,12:39 PM by
V.Chitralekha

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KARAHI PRAWNS

Serves :
4

Preparation Time :
25 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Heat the ghee or oil in a saute pan. Add the onion and cook over a high heat until browned.
  • Add the ginger and garlic pastes and chillies. Saute gently for about 2 minutes or until the garlic smells cooked.
  • Add the tomatoes, ground coriander and cumin, carom seeds, crumbled fenugreek leaves and chilli powder. Cook, stirring occasionally, for about 10 - 12 minutes. Set it aside.
  • Heat the remaining ghee or oil in the pan, add the prawns and saute for a minute.
  • Add the masala paste, garam masala, cream and ¼ cup of water; cook for another 3 - 5 minutes.
  • Adjust the seasoning. Stir in the coriander leaves and add lemon, to taste.

INGREDIENTS

  • 450 grams large or medium raw prawns, peeled, deveined and rinsed
  • 150 grams tomatoes, chopped
  • 75 ml Cooking oil
  • 1 small onion, finely chopped
  • 2 tablespoon fresh root ginger, peeled, grated into a paste
  • 6 fat garlic cloves, grated into a paste
  • 4 fresh green chillies, whole but pierced
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 teaspoon carom seeds
  • 1 tablespoon dried fenugreek leaves, crumbled
  • Chilli powder, to taste
  • 2 teaspoon garam masala
  • 2 tablespoon single cream
  • Salt and freshly ground pepper, to taste
  • Handful of fresh coriander leaves
  • 1 teaspoon lemon juice, or to taste

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