Friday, 13 November 2015

Cashew Coconut Prawn

Tired of cooking 'Prawn Malaicurry'? Try this royal cashew coconut prawn to satisfy your tastebud !! On this auspicious day of 'Bhai Phota' or 'Bhai Duj' I am dedicating this dish to all my brothers.


  • Golda Chingri - 8 pcs
  • Onion -2, medium, chopped
  • Ginger paste - 1/2 tbsp
  • Garlic paste - 1/2 tbsp
  • Cashewnut - 2 tbsp, soak in water
  • Coconut Powder - 2 tbsp
  • Green chillies - as per taste
  • Whole Cumin - a pinch
  • Kashmiri chilli powder - 1 tsp
  • Salt, Turmeric, Sugar - as per taste
  • Ghee - 1 tbsp
  • Kishmish / Raisin - 1 tbsp

Clean and devein the prawns and then marinate the prawns with salt and turmeric. Make a paste of soaked cashew nut and coconut powder and keep aside.

Fry the marinated prawns in mustard oil. Keep aside.

In the same oil, add whole cumin and slitted green chilli. Stir for 30 seconds.

Then add chopped onion, Once it is browned, add ginger garlic paste and mix well.

When masalas are fried, add salt, kasmiri chilli powder, sugar and turmeric with a splash of water. Then add cashew coconut paste and mix with the masala quickly.

Add a cup of hot water. When it starts boiling, add the fried prawns. Mix gently.

Add some more green chilli and soaked raisins and let it cook for 5-7 minutes over low heat.

Once the prawns are cooked, adjust the seasoning and remove from heat. add 1 tbsp of ghee and keep covered for a standing time of 10 minutes.

Serve the delicious prawns with steamed rice.

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