PRAWNS WITH COCONUT MASALA

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INGREDIENTS:
1. King prawns 3/4 kg [cleaned with the head attached to its body]
2. Wet mixed masala paste with coconut 1 cup [given in EMFBC part 1]
3. Tomato paste 2tbs
4. Bengali garam masala 2 tsp.
5. Tumeric powder 1 tsp.
6. Red chilli powder 1tsp
7. Ghee 1 tbs.
8. Bay leaf 1
9. Whole spices 1tbs [cinnamon,cloves,green cardamom]
10. White oil as per requirement
11. Roasted jeera powder 1tsp.
12. Kishmish 1 tbs
13. Milk 1 1/2 cup
14. Fresh grated coconut 1/4 cup
15. Fresh dhania leaves 1/4 cup[ chopped]
16. Salt and sugar to taste

METHOD:
To the cleaned prawns mix little tumeric powder and salt.
Heat oil in a pan and fry the prawns till it changes colour and shape.
Take out of oil and set aside.
Lower the heat and add the bay leaf,whole spices and kishmish.
Let it splater.
Add the wet mixed masala paste to the same oil and fry till oil leaves its side.
Add the rest of the masalas and tomato paste and fry for awhile.
Add salt and sugar and stir.
[taste should be slightly on the sweeter side]
Add the milk and let the gravy come to a boil slowly.
Add the prawns carefully so that the head doesn't separate from its body.
Stir gently.
Cover and cook till gravy thickens .
Add the dhania leaves and ghee.
Serve garnished with fresh grated coconut.

PS: Serve with bengali pulau or jeera rice.


TIP OF THE DAY:

Add salt to garlic pods before chopping.
Makes it easier to chop as they don't stick to the knife.

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