This creamy prawn curry is an East Indian delicacy. Eat it with Jeera Rice or plane rice
1 kg large prawns
2 large onions
2 green chillies
2 tbsps garlic paste
1 tbsp ginger paste
1 Cup coconut milk
4 Slit green chilies
1 tsp Red chili powder
2 Bay leaves
2 Whole cardamoms
1/2 Inch piece cinnamon
4 Whole cloves
2 tsps coriander powder
1 tsp cumin powder
3 tbsps single cream
3 tbsps mustard oil
1/2 tsp Turmeric powder
Salt to taste
corinder leaves for garnishing
Wash the marinated prawns to remove the sour taste.
Rub turmeric powder and 1/2 tsp salt on the prawns.
Heat the oil in a pan for some time and with care fry the prawns while constantly turning for one minute.
Set aside the prawns in a covered container
Grind cardamom, cinnamon and cloves to a fine powder
Heat oil and saute onions till light brown.
Add garlic-ginger paste, bay leaf, red chilli powder, green chilies to it and fry for 5 to 7 minutes.
Add the spices and brown masala till the oil begins to separate from it.
Add the coconut milk and bring to a boil.
Add the prawns and cook for another 2 minutes only. Saute the prawns until they begin to curl and turn pink.
Stir in the cream and cook until the sauce is hot. Season with salt.
Take it off the flame after 10 minutes and garnish with corinder leaves and cream.
This preparation would taste best when had with steamed rice or jeera rice.