I just love prawns in any form and take a fancy trying new recipes with it. Generally I go around few common Bengali recipes of prawn curries. Though this time a little touch of rose and kewra water has lifted the curry dish to an altogether a new level what I may call it ‘shahi’. I have found the recipe in one of a cooking shows and gave it a try to pose a challenge for my tasting buds. Indeed the tongue got amazed. It goes well with plain rice or pulao. Just give it a try for a change.
Ingredients to serve 4-5 :
- Prawns (large/medium sized) – 500 gm.
- Onion – 2 (medium size)
- Garlic – 6-7 cloves
- Ginger – ½” piece
- Yogurt – 2 tbspoon
- Salt & Sugar to taste
- Turmeric powder – ¼ teaspoon
- White pepper powder – ½ teaspoon
- Cinnamon stick – ¼” piece
- Cloves – 3
- Green cardamom – 3
- Kababchini – 2 or 3
- Dry red chili – 2
- Rose water – 2 drops
- Kewra water – 2 drops
- Mustard oil – 3-4 tbspoon
- Ghee – 1 tbspoon
Remove the shell and tail of the prawns, devein them and wash thoroughly. Smear salt and turmeric powder on it and keep aside.
Make a fine paste with onion, garlic and ginger in a mixer grinder.
Heat 3 tbspoon of oil in a pan or kadai over medium flame. Add the prawns and fry till they start changing colour. Do not overcook the prawns otherwise they will turn chewy and hard. Keep the fried prawns aside.
Add ghee in the remaining oil.
Add cinnamon, cloves, cardamom and kababchini, saute for a while till get a nice aroma.
Add onion-ginger-garlic paste, white pepper powder, salt & sugar and cook till oil separates from the mixture.
Add yogurt, fried prawns, kewra water & rose water, cook for couple of minutes.
Then add 1 cup of water.
As water comes to boil cover the pan with a lid and let it cook over low flame.
Heat 1 tbspoon of mustard oil in a separate pan along with the dry red chilies.
As the gravy thicken to your desired consistency pour the hot oil into it. Give it a good stir and cover the pan for 2 minutes.
Serve with rice or pulao.