Prawn Butter Masala (Prawn Makhani)
Servings: 2
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Delectable prawns, cooked to perfection, in a creamy and aromatic gravy. Do you enjoy seafood? Try this easy to cook recipe that is full of flavor.
Ingredients
- 200 gm prawns
- 1 medium onion finely chopped
- 2 tbsp ginger garlic paste
- 1-2 chopped green chillies
- 1 cup freshly pureed tomatoes
- 2 tbsp tomato puree
- 1/2 tsp Kashmiri red chilli powder
- 1 tbsp cumin powder (jeera)
- 1 tbsp coriander powder (dhania)
- 1/2 cup cream
- 1 tsp dry fenugreek leaves (kasoori methi)
- 1 tsp garam masala
- 2 tbsp butter
- 1 tbsp oil
- Salt to taste
- Coriander for garnish
Marinade
- 1/2 tsp salt
- 1/2 tsp Kashmiri red chilli powder
- 1 tsp ginger garlic paste
Instructions
- To begin, marinate the prawns with salt, Kashmiri red chilli powder, and ginger garlic paste.
- Heat 1 tsp of oil in a pan. Add the prawns and cook until they begin to curl. Remove and keep aside.
- In the same pan, heat 1 tbsp of oil. Add in the butter and allow it to melt.
- Add in the onions and saute until translucent.
- Next, add in salt, Kashmiri red chilli powder, cumin powder, and coriander powder. Mix well and saute until you can see the oil appearing on the sides.
- Add in the cream. Mix well.
- Cover it with a lid and simmer for a few minutes until the oil appears on the top.
Video
Notes
- My cookhouse is a nut-free cookhouse. You can add cashew paste with cream for a richer gravy.
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