Prawn Zafrani

Name: Prawn Zafrani
Total time: 6300 s
Yield: 2 people
Cuisine: Indian
Ingredients: as required Prawns (I used medium sized prawns, shelled and deveined); 1 cup Thick Coconut milk; 1/4tsp Saffron /Zafran (Name found in the local market); 2 Onion( big sized); 1 tsp Ginger garlic paste; 1-2 slit green chillies; 1 Tomato ( medium sized); 1-2 Bay leaf; 1 Cinnamon stick (Half); 1 tsp Turmeric powder; 2 Cardamom pods; 1 tsp Red Chilli powder; 1 tsp Coriander powder; as per taste Salt; 1-2 Oil

Jyotirmayee Priya @cook_jyoti1234

This particular recipe originated from the Awadhi as well as Mughlai cuisine where Saffron has been used as the main ingredient along with coconut milk...A culmination of Bengali and Awadhi cuisine..

Jyotirmayee Priya @cook_jyoti1234

This particular recipe originated from the Awadhi as well as Mughlai cuisine where Saffron has been used as the main ingredient along with coconut milk...A culmination of Bengali and Awadhi cuisine..

Saved

Ingredients

1 hr 45 mins

2 people

as required Prawns (I used medium sized prawns, shelled and deveined)
1 cupThick Coconut milk
1/4tsp Saffron /Zafran (Name found in the local market)
2Onion( big sized)
1 tspGinger garlic paste
1-2slit green chillies
1Tomato ( medium sized)
1-2 Bay leaf
1Cinnamon stick (Half)
1 tspTurmeric powder
2Cardamom pods
1 tsp Red Chilli powder
1 tsp Coriander powder
as per tasteSalt
1-2 Oil

Saved

Steps

1 hr 45 mins

1

Firstly marinate the prawns with 1/2 tsp turmeric powder and some salt and keep it asidefor 5 mins.
2
3

Heat 2 tbsp of oil in a large deep pan/kadhai on medium heat. When hot add the prawns and fry until the prawns just changes colour. This shouldn't take more than a minute. Take it off the pan with a skimmer and keep it aside.
4

Add the rest of the oil in the same pan and add the bay leaves, cinnamon, cardamoms, cloves and saute for 10-20 seconds or until you get the aroma of the spices.
5

Now toss in the garlic along with the chopped onions and saute on medium heat until it is soft and translucent.
6

Add ginger garlic paste and continue sauteing till the raw smell disappears
7

Add the chilli powder, turmeric powder, cumin powder, coriander powder along with some salt and saute for 20-30 seconds. After that adding tomatoes to the mixture.
8

Pour in the coconut milk along with the saffron water and stir it well with the masala. Cover and cook on low heat for 5-6 minutes.Let it boil for some mins
9

Finally add chopped coriander leaves and take it off the heat.
10

Serve hot with steaming rice..