1 kg (2.2 lb) Prawns, shelled, deveined, washed and dried with paper towels. (Wash and keep the shells.)
1 Cinnamon (dalchini), 2 inch stick
20 Black peppercorns (sabut kali mirch)
1 Cinnamon (dalchini), 2 inch stick
20 Black peppercorns (sabut kali mirch)
Marinate the prawns in the following for 1 hour:
1 1/2 tsp (3 g) Red chilli powder
1 1/2 tsp (3 g) Cumin (jeera) seed, roasted, powdered
2 tsp (4 g) Turmeric (haldi) powder
Salt to taste
1 1/2 tsp (9 g) Garlic (lasan) paste
4 Green chillies, finely chopped
5 tbsp (75 ml) 2 1/2 fl oz Lemon (nimbu) juice
1/4 cup (50 g) 1 3/4 oz Ghee / Vegetable oil
3 tbsp (12 g) Green coriander (hara dhaniya), finely chopped
1 1/2 tsp (3 g) Cumin (jeera) seed, roasted, powdered
2 tsp (4 g) Turmeric (haldi) powder
Salt to taste
1 1/2 tsp (9 g) Garlic (lasan) paste
4 Green chillies, finely chopped
5 tbsp (75 ml) 2 1/2 fl oz Lemon (nimbu) juice
1/4 cup (50 g) 1 3/4 oz Ghee / Vegetable oil
3 tbsp (12 g) Green coriander (hara dhaniya), finely chopped
method
1. Heat 1 1/2 cups water in a saucepan; add the prawn shells, cinnamon stick, and black peppercorns. Bring the mixture to the boil. Cover the pan and lower heat. Simmer for 25 minutes. Strain the stock, discarding the shells and the whole spices. The stock should measure 1 cup.
2. In a large frying pan, heat the ghee / oil and when hot, add the prawns with the marinade. Cook, stirring until the prawns turn pink in colour. Pour in the stock and bring to the rapid boil. Cook uncovered until the prawns are tender. (Do not overcook the prawns and let them get too soft.)
3. Stir in the green coriander
2. In a large frying pan, heat the ghee / oil and when hot, add the prawns with the marinade. Cook, stirring until the prawns turn pink in colour. Pour in the stock and bring to the rapid boil. Cook uncovered until the prawns are tender. (Do not overcook the prawns and let them get too soft.)
3. Stir in the green coriander
serving amount
serves: 6 - 8
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