Cooking Instructions
- 1
In a bowl, add the marinade ingredients and coat the prawns completely. Set aside for half an hour.
- 2
Blend the tomatoes and set aside.
- 3
Heat oil in a pan (medium heat), add the black cardamom, bay leaf, 2 Tbsp ginger garlic paste. Fry for 30-45 secs.
- 4
Add 1 Tbsp red chili powder, 1 tsp salt and give it a stir.
- 5
Add the blended tomatoes, green chili and cashews. Cover and let simmer for 50 mins.
- 6
Cook the prawn in a pan (3-4 mins or until pink). Set aside.
- 7
Once the gravy is done cooking, blend everything and set aside.
- 8
Heat oil in a skillet, add the rest of the ginger and garlic paste and stir for 30 secs.
- 9
Add the rest of the red chili and the fenugreek seeds. Stir and let cook for 30 secs.
- 10
Add the gravy, stir more and let cook for a minute.
- 11
Add the sugar stir and add the prawns.
- 12
Add the cream and butter, stir until combined.
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