|
Ingredients
|
Quantity
|
|
Prawns (medium size)
|
500gms
|
|
Chilli powder
|
1 tsp
|
|
Coriander powder
|
1 tsp
|
|
Turmeric powder
|
½ tsp
|
|
Chat masala
|
1 pinch
|
|
Garam masala
|
½ tsp
|
|
Kasthoori methi
|
1 pinch
|
|
Jeera powder
|
½ tsp
|
|
Fresh cream
|
3 tsp
|
|
Capsicum
|
3
|
|
Onion
|
2
|
|
Tomato
|
3
|
|
Ginger and garlic
|
1tbsp
|
|
Green chilli
|
8 to 10
|
|
Coriander leaves
|
¼ bunch
|
|
Oil – for deep fry
|
250ml
|
|
Ingredients for
coating:
|
|
|
Rice powder
|
20gms
|
|
Maida
|
20gms
|
|
Gram flour
|
10gms
|
|
Egg
|
1
|
|
Ginger and garlic
|
1 tsp
|
|
Lime juice
|
1 lime
|
|
Salt
|
to taste
|
|
Whole spices fried and crushed (coriander whole, pepper
corn, cinnamon stick, cardamom)
|
1 tsp
|
Remove head and tail from the prawns and clean well. Mix together
all the ingredients for coating, add prawns and deep fry. Keep it aside.
Heat butter add chopped ginger, garlic, onion, green chilli
and shredded capsicum, fry till golden brown. Then add chopped tomatoes and all
the maslas, cook for one minutes and then one liter hot water, allow to boil,
reduce the gravy to thick add fried prawns and crushed spices and cream. Garnish
with chopped coriander.
