Author Notes
This is a very popular dish from East India. Healthy, delicious, and surprisingly easy to cook. —Not A Curry
Continue After Advertisement
Ingredients
-
1 pound
large prawns (about 25-30)
-
1/4 teaspoon
turmeric
-
1 pinch
salt
-
2 tablespoons
mustard/canola oil
-
4
green cardamoms
-
1 piece
cinnamon stick
-
1
bay leaf
-
1/2 teaspoon
cumin seeds
-
1 teaspoon
ginger paste
-
1 cup
onions, very finely chopped
-
2
green chilies, chopped
-
1/2 teaspoon
turmeric powder
-
1 cup
coconut milk
-
1 teaspoon
salt (or to taste)
-
1 teaspoon
sugar
-
2 teaspoons
mustard powder
-
1 teaspoon
ghee
Directions
-
Add turmeric and salt to the prawns and mix well. Let sit for 5 minutes.
-
Heat mustard oil (or canola oil) in a pan, add the prawns and sauté for 2-3 minutes. Remove from oil with a slotted spoon and drain on a paper towel lined plate.
-
To the same oil, add cardamoms, cinnamon, bay leaf, cumin seeds, and ginger paste (add some extra oil if necessary).
-
As soon as they start spluttering, add onions. Sauté the onions over medium to low heat until soft and golden.
-
Add the chopped green chilies, mustard powder, and turmeric. Add a little bit of water and cook for 4-5 minutes, or until the onions completely melt.
-
Add coconut milk and bring to a boil.
-
Add salt and sugar. Give it a taste to check for seasonings.
-
Reduce the heat to a simmer and cook until oil separates, about 5-6 minutes.
-
Add the fried prawns, bring the pot to a boil, and finish with ghee.
Serve with steamed white rice.
See what other Food52ers are saying.