Prawn (Chingri) Rasakumbha

Ingredients:

• 200 grams prawn
• 2 large onion (1 finely chopped and 1 make paste)
• 4 green chilis (2 make paste and 2 slitted)
• 1 tbsp. cashew nut paste
• 1 tbsp. poppy seeds (make paste)
• 50 ml coconut milk*
• 1/4 tsp. turmeric powder
• 1/4 tsp.red chili powder
• 1/2 tsp. cumin powder
• 1/2 tsp coriander powder
• 1/2 tsp. sugar
• Salt to taste
• 3 tbsp.+ 1 tbsp. pure ghee (clarified butter)
• 100 ml water

For tempering:

• 2 green cardamoms

Making Procedure:

At first remove shell and devein the prawns and then wash well. Marinate with a little bit of salt, a pinch of turmeric powder & green chili paste and keep aside for 15 minutes.

Heat 1 tbsp. ghee in a pan. Add the marinated prawn into it and fry them for 2-3 minutes on low medium heat. Then turn off the heat and keep aside.

Heat 3 tbsp. ghee in a kadai. When the ghee starts to smoke reduce the heat, add green cardamom and chopped onion. Fry it till they become transparent.

Then add onion paste and fry it till the color turns into light golden. Add cashew- poppy seeds paste, turmeric, cumin, coriander powder salt & sugar and continue to stir for 2 minutes on low heat or the ghee comes out from the side.

Now add coconut milk and water. Stir well and cook it, put the lid on. Cook it for 2-3 minutes on low heat or the gravy almost thicken.

Remove from heat and serve hot with plain rice.

Note: I used 4 tsp. coconut milk powder with 50 ml warm water for making coconut milk.