Serve in a pretty earthen pot with naan or paratha.
Prawn 1 kg
Salt to taste
Crushed Garlic 2 tsp
Onions (medium) 3
Tomatoes (medium) 3
Yogurt ½ cup
Red Chili Powder 1 tbsp
Turmeric 1 tsp
Mix Hot Spice Powder 1 tbsp
Crushed Cumin Seeds 1 tbsp
Almonds 6 – 8
Desiccated Coconut 2 tbsp
Margarine or Butter 2 tbsp
Fresh Cream 1 cup
Dried Fenugreek Leaves 1 tsp
Dalda Cooking Oil ¾ cup
Wash and clean the prawns and keep in a sieve.
Cut the onions into thick slices, boil and blend the tomatoes.
In an earthen pot, boil the onions and tomatoes with 1 cup of water till tender. Remove from heat and blend with ¼ cup of Dalda Cooking Oil.
Grind almonds, coconut and yogurt into a fine paste. In the same earthen pot heat Dalda Cooking Oil over medium heat for 2 – 3 minutes, add the paste to the pot.
Stir fry for 3 – 4 minutes, add in the tomatoes, red chilies, turmeric, cumin and mixed hot spices and keep frying till the oil separates.
In a frying pan lightly melt the margarine or butter, add the onion mixture and stir fry till its own water dries up. Add the prawns and stir fry for 2 – 3 minutes before adding this to the earthen pot.
Add fresh cream and fenugreek and simmer over low heat for 5 – 7 minutes.