Prawn Butter Masala

Name: Prawn Butter Masala
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 250 gms fresh medium prawns; 1 tbsp curd; 1 tbsp tomato puree; 1 tsp ginger garlic paste; 1/4 tsp turmeric powder; to taste salt; 1 onion chopped roughly; 7-8 cashew nuts; 1 1/2 tsp ginger garlic paste for gravy; 2 tbsp tomato puree; 1 tbsp butter; 2 tbsp refined oil; 1 tsp ghee; 2 green cardamoms; 1 inch small stick cinnamon; 4-5 cloves; 1 tbsp ready to use butter masala powder; 1/4 tsp turmeric powder; 1/4 tsp red chilli powder; 1 tbsp kasoori methi; 1 tbsp coriander chopped; 1 green chilli; 1 tbsp malai or fresh cream

Kumkum Chatterjee @cook_12055532

#GA4
#week19
#prawn_buttermasala_methi
Prawn Butter Masala is a delicious preparation with a rich creamy gravy and pairs very well with pulao,jeera rice,tandoori roti or paratha.The cream and butter alongwith yogurt, cashewnuts gives a rich silky texture and combined with buttery prawns makes it all the more flavourful.

Kumkum Chatterjee @cook_12055532

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Ingredients

45 minutes

4 servings

250 gmsfresh medium prawns
For marinade
1 tbspcurd
1 tbsptomato puree
1 tspginger garlic paste
1/4 tsp turmeric powder
to tastesalt
1onion chopped roughly
7-8cashew nuts
1 1/2 tspginger garlic paste for gravy
2 tbsptomato puree
1 tbspbutter
2 tbsprefined oil
1 tspghee
2green cardamoms
1 inchsmall stick cinnamon
4-5cloves
1 tbspready to use butter masala powder
1/4 tspturmeric powder
1/4 tsp red chilli powder
1 tbspkasoori methi
1 tbspcoriander chopped
1green chilli
1 tbspmalai or fresh cream

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Steps

45 minutes

1

Clean and devein prawns.Marinate them with turmeric,red chilli powder, salt,ginger garlic paste,curd and tomato puree.
2

Heat 1 tbsp oil in a pan and lightly fry the chopped onion.Then add cashewnuts, ginger garlic paste and 1 tsp malai.Fry for sometime and set aside to cool.Grind to a fine paste alongwith 1 green chilli.Heat 1 tbsp butter and lightly fry the prawns and set aside.
3

Heat some more butter and 1 tbsp oil.Sprinkle half crushed whole garam masala.When they crackle, add the ground paste,tomato puree,butter masala powder,turmeric, red chilli powder,pinch of sugar and salt to taste.Fry till oil leaves sides.
4

Add the prawns,crushed kasoori methi,garam masala and 1/4 th cup water.Boil till gravy is thick.Garnish with chopped coriander, malai or fresh cream.Serve hot with pulao,jeera rice, tandoori roti or paratha.