Prawn shahi korma recipe by Chitrangada Kundu at BetterButter

Step 1

Clean and wash the prawn, devein but keep the head and tail. In a bowl mix salt, turmeric powder, red chili powder, cumin powder and marinate the prawns in this mixture.

Step 2

Grind together green cardamom, cinnamon and cloves to fine powder. Cover and keep aside. This is the freshly made garam masala.

Step 3

Beat yogurt with little water and sugar, keep aside.

Step 4

Soak the raisins, make a smooth paste of the raisins.

Step 5

Make paste of onion, strain the paste. Take the onion juice, discard the rest.

Step 6

Make a paste of ginger, strain the paste. Take the juice and discard the rest.

Step 7

In a deep pan or kadai heat ghee, as the ghee is hot fry the marinated prawns over high heat for 1-2 min, turning sides. Take out the prawns and keep aside.

Step 8

In the same pan(if needed add more ghee) add bay leaves and dry red chilies. As the leaves change color add onion and ginger juice and raisin paste. Cook over medium heat.

Step 9

Add beaten yogurt and cook till the raw smell of yogurt is gone.

Step 10

Add red chili powder, turmeric powder mix well. Cook for 1-2 min. Add coconut milk. Cover the pan and let it boil over a medium heat.

Step 11

As it boils add prawns, salt and sugar. Cover and cook for 4-5 min over a low-medium heat.

Step 12

Check seasoning and adjust accordingly. Sprinkle freshly made garam masala powder and more ghee. Switch off the heat. Cover and let rest for 10 mins. Serve hot with rice or pulao.