Prawn butter masala ~ flavourful Indian curry Recipe


Do you like prawns?
Or
Do you love prawns?

Both would be understatement for me & my family. We are obssessed people!
Now, being a Bengali household shorshe chingri ( prawns cooked in mustard paste with mustard oil- a Bengali Classic) is our all time favourite. But that by no mean means we dont try other flavourful curries with prawns!

Prawns are one of the most versatile food star, indeed!

So, last day I had this tub of prawns to work with and a lunch menu to decide. My first thought was chingrir malai curry (Prawns cooked with coconut milk and spices..yumm!) But I took a leap of faith into the unknown and made this instead..

image

Let’s just say, my family loves me a little more now.. blush blush

Prawn butter masala

Ingredients :
-Prawns, 400-600g medium size pcs
-Turmeric powder, 1 teaspoon
-Red chilli powder, 2 teaspoon (each tsp for marinade & gravy)
-Salt , to taste (for marinade & gravy)
-Oil, 1/2 tablespoon (marinade)
        3 tablespoon (gravy)
-lime juice , 1 teaspoon (optional)
– Cardamom, green , 2
– cinnamon, 1 inch stick, 1 pc.
-clove , 3 small pcs
-bay leaves, 3 small leaves/ 2 big leaves
-onion, paste, 2 medium size pcs
– green chillies, paste, 2 medium pcs
-ginger, 1/2 tablespoon
-garlic, 1/2 tablespoon
– butter, 2 tablespoon or to taste
– water,as per requirement

Make a paste of :
– coriander powder, 1 tablespoon
– cumin powder, 1 tablespoon
-black pepper (or white pepper), 1 teaspoon
-Tomato, paste, 1 medium size

Method :
For marinade
In a bowl, to the deveined prawns add turmeric powder, red chilli powder, salt, oil and lime juice.
You may or may not add the lime juice.
Keep aside for 15-20 minutes.

Now, take a non stick pan. Fry the prawns till golden red. Keep aside.
I dont recommend a kitchen towel. Let the flavourful oil be!

In the same pan, put the butter and add cardamom, cinnamon, cloves and bay leaves.
Let them release flavours for 30 seconds.
Add the onions and green chillies.
Then, ginger, garlic and the paste mentioned.

Cook the mixture well. Add the prawns.
Now add water about 1-2 cups.
Let it simmer for a good time to reach required consistency!

Voila! You are done. Now serve the lovely prawn curry with shahi pulao or plain steamed rice. Enjoy! πŸ™‚

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Love & Luck,
Roy ❀ ❀

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19 thoughts on “Prawn butter masala ~ flavourful Indian curry Recipe

  1. Anne Murphy says:

    That sounds delicious!

    I’m curious about the “onion, paste, 2 med size pieces.” Is that onion you have ground? Do you buy onion in paste form, and, if so, how big are the pieces?

    All this international cooking, we all have ingredients we take for granted that bewilder everyone else… Thank you!

    Like

    • Roy - Piece of Cerebrum says:

      Anne, I dont buy paste in pouches.
      Not only does ground vegetables tastes better but are way healthy. You dont want a tummy full of preservatives !
      I buy all three sizes of onions.my mother goes to the the local markrt and chooses those of diameter 1.5″, 2″ and 2.5″ breadth..does that makes sense???
      Glad you asked. πŸ™‚

      Like

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