Marinate prawns with salt, turmeric powder and green chilli paste for fifteen minutes. Heat sufficient oil in a kadai. Deep-fry the prawns till golden. Drain on absorbent paper and set aside.
Heat ghee in a non-stick pan, add green cardamoms and sauté for a minute. Add poppy seed paste and sauté till raw smells disappear. Add coconut paste and roasted cashewnut paste. Mix well and cook for a few minutes or till the oil separates.
Add marinated prawns and salt. Mix well, add two cups of water, mix well and cook till thick.Serve hot with parantha.
तैयारी का समय : २६-३० मिनट
खाना पकाने के समय : २६-३० मिनट
सर्विंग्स : ४
खाना पकाने का स्तर : मध्यम
स्वाद : नरम
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.