Creamy Prawn Curry
500 gram(s) headless prawns shelled, deveined and cleaned
½ teaspoon(s) turmeric powder
1 cup(s) onion paste
1 teaspoon(s) ginger paste
1 teaspoon(s) red chilli paste or powder
2 bay leaves
1″ piece cinnamon
4 each of cloves and green cardamoms
2 cup(s) coconut milk
2 tablespoon(s) ghee(clarified butter) / butter
salt to taste
Rub the prawns with some salt and wash well. Apply some turmeric powder and keep aside for 5 minutes.
Heat half the ghee (clarified butter) in a heavy-bottomed pan and saute the prawns briefly. Strain the prawns from the pan and keep aside. Now, add the bay leaves, cloves, cinnamon and green cardamoms. Saute briefly. Add the onion paste and stir fry on medium heat for about minutes or till the paste is browned. Add the red chilli paste / powder and ginger paste. Fry briefly on low heat till the oil separates.
Add the prawns and coconut milk. Add salt as required. Mix gently. Simmer on low heat for about 2 minutes.
Mix in the remaining ghee (clarified butter) and cover tight for a little while.
Traditionally, pure ghee(clarified butter) is a must in this recipe. However it can be substituted with any cooking oil, although that may not result in as flavorful a dish.
Coconut milk is available in tins or tetrapacks off the shelf in Asian markets. However, it is important that it be of a fresh date.
Serve hot with: plain boiled rice.