Ingredients:

• 10 to 12 – Prawns
• 1/2 tsp – Cumin seeds
• 2 – Bay Leaves
• 2 to 3 – green chillies, slit
• 3 tbsp – Onion paste
• 1 tsp – Garlic paste
• 1 tsp – Ginger paste
• 2 tbsp – Tomato puree
• 2 tsp – Cashew nut paste
• 1 tsp – Kashmiri chilli powder
• 1 tsp – Turmeric powder
• 2 tbsp – Curd (beaten)
• 4 tbsp – oil
• Salt and Sugar to taste
• 1 tsp – kasuri Methi (dry broiled and roughly powdered)

Method:

1. Shell, de-vein and wash prawns.
2. Coat with a little salt and turmeric powder.
3. Heat oil in a kadai.
4. Fry prawns till they turn pink.
5. Take off heat and set aside.
6. In the remaining oil, add bay leaves, cumin and green chillies.
7. When the cumin starts crackling, add onion paste and saute for 1.5 to 2 minutes.
8. Add garlic and saute.
9. Add ginger.
10. Fry for 2 minutes.
11. Add chilli powder, turmeric powder, salt and sugar.
12. Fry till oil separates.
13. Mix tomato puree, curd and cashew paste together.
14. Add to the kadai.
15. Fry for 2 minutes.
16. Add 1 cup of water and let it boil.
17. Add the prawns and boil for 1 min.
18. Take out the prawns from the gravy and cook the gravy to a semi-thick consistency.
19. Add powdered kasuri methi.
20. Mix well.
21. Add the prawns and mix gently.
22. Serve after an hour, so that the flavour of kasuri methi is incorporated in the gravy.

Recipe courtesy of Devabrata