Prawn Makhni Recipe

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

·         Prawns (kolambi/jhinga) shelled and deveined25-30 medium

·         Tomato puree 1 1/2 cups

·         Garlic paste 3 teaspoons

·         Nutralite 3 tablespoons

·         Ginger paste 3 teaspoons

·         Salt to taste

·         Red chilli powder 1 1/4 teaspoons

·         Lemon juice 2 teaspoons

·         Green cardamoms 2-3

·         Cloves 4-5

·         Garam masala powder 1/2 teaspoon

·         Dried fenugreek leaves (kasoori methi) roasted1/2 teaspoon

·         Honey 1 tablespoon

·         Oil to drizzle

·         Cream 2 tablespoons + to garnish

·         A sprig of fresh coriander leaves

Method

Step 1

Heat Nutralite in a non stick pan.

Step 2

Place prawns in a bowl, add 1 teaspoon garlic paste, 1 teaspoon ginger paste, salt, 1/2 teaspoon red chilli powder, 2 teaspoons lemon juice and mix well. Set aside to marinate for 15 minutes.

Step 3

Add green cardamoms, cloves, 2 teaspoons garlic paste, 2 teaspoons ginger paste to the Nutralite and sauté.

Step 4

Add tomato puree and mix. Add a little water and let it cook.

Step 5

Skewer the prawns.

Step 6

Add salt, 3/4 teaspoon red chilli powder to the gravy and mix. Add 1/2 teaspoon garam masala powder, dried fenugreek leaves and honey and mix well.

Step 7

Drizzle some oil over the burning coals in the bar-b-cue and as the flames rise, keep the skewers on the grill placed over the coals and cook. Drizzle the remaining marinade over the prawns and cook, rotating the skewers a few times till the prawns are cooked from all sides.

Step 8

Remove the prawns from the skewers and add to the gravy and simmer for 1-2 minutes.

Step 9

Add fresh cream and mix.

Step 10

Transfer into a serving bowl, garnish with a swirl of cream and a coriander sprig and serve hot.