12 Prawns, deveined, shelled
1 tbsp (20 g) Butter
2 tsp (4 g) Fennel (moti saunf), broiled, pounded
2 tsp (6 g) Garlic (lasan), chopped
5 Green chillies, deseeded, chopped
2 tbsp (50 g) 1 3/4 oz Onion paste
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
Salt to taste
1/2 cup (100 ml) 3 1/2 fl oz Cream
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)
1 tsp (6 g) Ginger (adrak), chopped
1 tbsp (20 g) Butter
2 tsp (4 g) Fennel (moti saunf), broiled, pounded
2 tsp (6 g) Garlic (lasan), chopped
5 Green chillies, deseeded, chopped
2 tbsp (50 g) 1 3/4 oz Onion paste
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
Salt to taste
1/2 cup (100 ml) 3 1/2 fl oz Cream
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)
1 tsp (6 g) Ginger (adrak), chopped
method
1. Heat the butter in a pan and saute the fennel seeds for a few seconds.
2. Add garlic, green chillies, and onion paste. Stir-fry for a few minutes.
3. Mix in all the other ingredients and cook for 5 - 10 minutes. Remove from heat.
4. Place the prawns in an ovenproof dish; pour the prepared mixture on top. Cover the dish tightly and cook in a preheated (180°C (350°F)) oven for 15 - 20 minutes.
5. Remove from the oven. Transfer into a serving platter and serve immediately accompanied by steamed rice.
2. Add garlic, green chillies, and onion paste. Stir-fry for a few minutes.
3. Mix in all the other ingredients and cook for 5 - 10 minutes. Remove from heat.
4. Place the prawns in an ovenproof dish; pour the prepared mixture on top. Cover the dish tightly and cook in a preheated (180°C (350°F)) oven for 15 - 20 minutes.
5. Remove from the oven. Transfer into a serving platter and serve immediately accompanied by steamed rice.
serving amount
serves: 4
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