My version of Prawn Malaai-Masala
Serves: 2-3
1. Prawns - Deveined & Cleaned: Approx 20 ( Ise Jumbo Prawns)
2. Red Onions: 1 Big, chopped into very small pieces
3. Red Bell Pepper: 1 Chopped into 1 inch squares without seeds
4. Ginger Garlic Paste: 1 full tbsp
5. Turmeric: 1/2+ 1/2 tbsp
6. Heavy Cream: 1/2 cup
7. Tomatoes, Finely Chopped: 1/2 (big) or 1 small
8. Green chillies (Center Slit): 3 nos
9. Salt to taste
10. Kashmiri Chilly Powder / Paprika: 1 heaped tbsp
11. Cooking Oil: 2-3 tbsp
12. Black Pepper powder: A hint.
13. Coriander Leaves Optional
14. Garam Masala Powder (1 tbsp)
Method
1. Boil cleaned prawns, 1/2 spoon turmeric and salt in water for 5 mins. Strain, Rinse and Keep aside.
2. In a Kadai, Add cooking oil and chopped onions and saute until onions are translucent.
3. Add Ginger Garlic Paste and saute further until raw smell disappears.
4. Add chopped red bell pepper, tomatoes and green chillies and saute
5. Add turmeric powder, paprika, garam masala, salt, a hint of black pepper powder and saute.
6. Add a cup of water and allow the mix to cook (Approx 5 mins in HIGH flame)
7. Check Salt and Spice levels (This is not a spicy dish).
8. Add Prawns and cook for another 5 minutes.
9. Simmer until the gravy thickens (Approx 10 mins in Low Flame)
10. At this point, the gravy will be pasty with little oil oozing out.
11. Add Heavy Cream (to desired gravy levels) and mix well while still in LOW flame (5 mins). Check Salt and Spice levels.
12. Garnish with chopped Coriander Leaves (Optional).
Enjoy with hot Rotis, Jasmine Rice or Pulao
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