If you wish to give a bit of a Royal touch to your dish during your diwali party, then go ahead and prepare this delicacy which is a must try. It is very delicious, divine and apt to be served during special occasions. This particular recipe is cooked in a milk-saffron based gravy and is relished with only plain steamed rice. So check a quick step by step pictorial recipe to prepare it.
- 250-300 gms. prawns, cleaned
- 3 tbsp. mustard oil
- 1" cinnamon stick
- 2-3 green cardamoms
- 4-5 cloves
- 1-2 bay leaves
- 1 tsp. cumin seeds
- 1 onion, roughly chopped
- 1" ginger
- 2-3 garlic cloves
- 1-2 green chilies
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. cumin-coriander powder
- 1 cup milk
- 1/4 tsp. saffron
- 1-2 slit green chilies
- 1 tsp. coriander leaves, chopped
Marinate the prawns with a pinch of salt and turmeric powder for 10 minutes. Grind the onion, ginger, garlic and green chilies into a smooth paste. Keep aside. Add the saffron to the milk and keep aside.
Heat 1 tbsp. oil in a pan and fry the prawns till it changes colour. Drain and keep aside. Add remaining oil and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds.
Add the ground paste and all the dry spices. Stir fry till the oil separates. Add the saffron-milk and green chilies. Bring it to a boil.
Add the fried prawns and simmer, covered for 2-3 minutes. Add the coriander leaves and switch off the flame. Serve with hot steamed rice.
Heat 1 tbsp. oil & fry prawns till it changes colour. Drain & keep aside.
Add remaining oil & temper with bay leaves, cinnamon, cardamoms,
cloves & cumin seeds. Saute for a few seconds.
Add ground paste & all dry spices. Stir fry till the oil separates.
Add saffron-milk & green chilies. Bring to a boil. Add fried prawns &
simmer, covered for 2-3 minutes.
Add the coriander leaves and switch off the flame.
