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Prawn butter gravy

Aug-12-2018
nithya vimalraj
15 minutes
Prep Time
60 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Prawn butter gravy RECIPE

U can have this gravy with roti,paratha or with white rice.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Simmering
  • Side Dishes

Ingredients Serving: 4

  1. To grind
  2. Onion 5 medium size
  3. Tomato 3 medium size
  4. Curry leaves 4 to 5 leaves
  5. Coriander leaves small pinch
  6. Mint leaves small pinch
  7. Cloves 6
  8. Cinnamon stick 2
  9. Cardamom 2
  10. To fry
  11. Onion 1 small medium size finely chopped
  12. Tomato 1 small medium size finely chopped
  13. Ginger garlic paste 2 tsp
  14. Prawn big size 1/2 kg
  15. Butter 50 gms
  16. Refined oil 50 gms ( or as per ur requiremen)
  17. Kashmiri Red chilli powder as per ur taste
  18. Coriander powder as per ur taste
  19. Garam masala 1/2 tsp
  20. Salt

Instructions

  1. 1. First add 2 tsp of butter in a non-stick pan
  2. 2.Then add all items listed under to grind and saute for 15 minutes in simmer flame
  3. 3.Meanwhile pressue cook prawn with salt,turmeric and water for 2 whistles
  4. 4.Once mixture cools down transfer it to a mixer jar and make a fine paste (add little water)
  5. 5.Now add the remaining butter and oil in a frying pan
  6. 6.First add 2 tsp of ginger garlic paste and saute for 5 minutes in medium flame
  7. 7.Now add finely chopped onion and tomato and saute for 10 minutes
  8. 9.Then add finely grounded paste, Kashmir chilli powder,coriander powder garam Masala and salt (add salt only for gravy) and Wait for 15 minutes.Then add cooked prawn(with prawn boiled water) in the boiling masala
  9. 10.Then simmer flame again for 20 minutes
  10. 11.Now u can see butter and oil separates from Masala
  11. 12. Then cook till u gets gravy consistency
  12. 13.Now PRAWN BUTTER GRAVY IS ready to serve

Reviews (2)  

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Maritta Felix
Aug-14-2018
Maritta Felix   Aug-14-2018

Yummy

Payal Singh
Aug-13-2018
Payal Singh   Aug-13-2018

Spicy and delicious.

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