Methi Prawns

Methi prawns happened as a result of my desire to prepare something different from the usual prawn preparation. The recipe is inspired by the malai chicken ( with the addition of coconut cream) and some other North Indian dish (with the addition of Kasuri Methi).

the recipe

prawns – 250 gms

onion – 1

tomato – 1

turmeric powder – ½ tsp

ginger juliennes – 1 tbsp

chilly powder – 1 ½ tsp

coconut milk – ¼ cup

kasuri methi (dried fenugreek leaves) – 1 tsp

salt – to taste

oil – 2 tbsp

pepper powder – ¼ tsp

the method

Clean and de-vein the prawns.

Heat oil in a pan and add the chopped onion. When translucent add ginger and sauté till the flavor comes out. Add turmeric, chilly and salt and stir for a while. Stir in the chopped tomato. When soft add the prawns and let it cook in low flame (about 5-7 minutes). Pour the coconut milk 1 tbsp at a time. Let the gravy absorb the milk and repeat adding the rest of the milk similarly. Soak kasuri methi for about 2-3 minutes. Wash it twice and then add to the prawn gravy. Cook for one minute. Add the pepper powder and give a nice stir. Turn off heat. Serve with rice.