EPISODE # 242

 BANAYE MAZEDAAR PRAWNS MASALA PEHLE KABHI NAHI BANAYA HOGA || SEA-FOOD RECIPES BY AYESHA'S WORLD


  • PREPARATION TIME: 15 Mins
  • COOKING TIME: 20-25 Mins
  • SERVINGS: 2-3
INGREDIENTS:
  1. Prawns - 1 Cup (Deshell & Devein) 
  2. Korma masala - 1 tbsp
  3. Ginger Garlic paste - Less than 1/4 tsp
  4. Curd - 2 tbsp
  5. Salt - to taste
  6. Onion - 1 Big (Sliced)
  7. Tomato - 1 Small (Chopped)
  8. Ginger garlic paste - 1/2 tsp
  9. Red chilli powder - 1/2 tsp
  10. Coriander powder -  1 tsp
  11. Cumin seeds powder - 1/2 tsp
  12. Turmeric powder - 1/4 tsp
  13. Garam masala powder - 1/4 tsp
  14. Carom seeds - 1 Pinch
  15. Oil - 1 1/2 Spoon
METHOD:
  1. Add a little white vinegar in prawns, mix well & wash it with clean water.
  2. Take a bowl. Add korma masala, ginger garlic paste, curd, salt to taste & mix well. Keep aside to marinade.
  3. Heat a karahi. Add oil, onion, & saute.
  4. Add ginger-garlic paste & saute.
  5. Add tomato & saute.
  6. Add red chilli powder & saute.
  7. Add coriander powder & saute.
  8. Add cumin seeds & saute.
  9. Add marinated prawns & mix well.
  10. Add turmeric powder & mix well. Cover & cook.
  11. Add garam masala powder, carom seeds & mix well. Cover & cook on low flame for another 2 mins.
  12. Serve hot with roti, rice, etc. 
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