A royal delicacy from Awadh, this dish is absolutely sensational. The prawns are first cooked in ghee till they're nice and crisp and then in a yogurt-based gravy along with fenugreek seeds and leaves, ginger-garlic paste, red chilli and garam masala. They're best enjoyed with steamed rice.
700 gms prawns
250 gms curd
5 gms yellow chilli powder
200 gms onions
30 gms ginger garlic paste
50 gms oil
5 gms red chilli powder
2 gms fenugreek seeds
5 gms fenugreek leaves
5 gms turmeric powder
5 gms garam masala powder
Ginger juliennes to garnish
Salt to taste
How to Make Prawn Curry (Awadhi Style)
Clean and wash the prawns, set aside.
Heat oil in a pan, add fenugreek seeds followed by ginger-garlic paste. Saute it all for a while, at least till the aroma goes away.
Add chopped onions, fry till they turn translucent.
Now, add the red chilli, turmeric powder, fenugreek leaves and garam masala. Saute for a few minutes.
Once the masalas have blended well, add prawns.
Add whisked yogurt and stir continuously to avoid curdling.
Pour ghee on top of the curry, season with salt. Garnish with coriander leaves and ginger juliennes.