Name: Prawn shahi korma recipe by Chitrangada Kundu at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: Large Prawns: 6; Coconut milk (thick): 150 ml; Yogurt: 1/2 cup; Onion: 1 large; Ginger: 2 inch; Raisins: 1 tbsp; Green cardamom: 3; Cinnamon: 1 inch; Cloves: 4; Dry Red chili: 2; Bay leaves: 1; Cumin powder: 1 tsp; Red chili powder: 1 tap; Turmeric powder: 1 tsp; Salt to taste; Sugar to taste; Ghee: 4 tbsp

ABOUT Prawn shahi korma RECIPE

An exquisite prawn dish with thick creamy coconut milk, the freshly made garam masala powder is one of the key ingredient of this dish. this dish not for faint heart, this is for celebration, something special, to be a show stopper for lunch or dinner parties. So don't hesitate to use ghee as mentioned in the recipe.

Ingredients Serving: 6

Large Prawns: 6
Coconut milk (thick): 150 ml
Yogurt: 1/2 cup
Onion: 1 large
Ginger: 2 inch
Raisins: 1 tbsp
Green cardamom: 3
Cinnamon: 1 inch
Cloves: 4
Dry Red chili: 2
Bay leaves: 1
Cumin powder: 1 tsp
Red chili powder: 1 tap
Turmeric powder: 1 tsp
Salt to taste
Sugar to taste
Ghee: 4 tbsp

Instructions

Clean and wash the prawn, devein but keep the head and tail. In a bowl mix salt, turmeric powder, red chili powder, cumin powder and marinate the prawns in this mixture.
Grind together green cardamom, cinnamon and cloves to fine powder. Cover and keep aside. This is the freshly made garam masala.
Beat yogurt with little water and sugar, keep aside.
Soak the raisins, make a smooth paste of the raisins.
Make paste of onion, strain the paste. Take the onion juice, discard the rest.
Make a paste of ginger, strain the paste. Take the juice and discard the rest.
In a deep pan or kadai heat ghee, as the ghee is hot fry the marinated prawns over high heat for 1-2 min, turning sides. Take out the prawns and keep aside.
In the same pan(if needed add more ghee) add bay leaves and dry red chilies. As the leaves change color add onion and ginger juice and raisin paste. Cook over medium heat.
Add beaten yogurt and cook till the raw smell of yogurt is gone.
Add red chili powder, turmeric powder mix well. Cook for 1-2 min. Add coconut milk. Cover the pan and let it boil over a medium heat.
As it boils add prawns, salt and sugar. Cover and cook for 4-5 min over a low-medium heat.
Check seasoning and adjust accordingly. Sprinkle freshly made garam masala powder and more ghee. Switch off the heat. Cover and let rest for 10 mins. Serve hot with rice or pulao.

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