Prawn Makhni

Ingredients list for Prawn Makhni

• 25-30 Prawns shelled and deveined
• 2 tablespoons Fresh Tomato Puree
• 3 tablespoons Garlic paste
• 3 tablespoons Ginger paste
• to taste Salt
• 1 1/4 teaspoons Red chilli powder
• 2 teaspoons Lemon juice
• 2-3 Green cardamoms
• 4-5 Cloves
• 1 1/2 cups Fresh tomato puree
• 1/2 teaspoon Garam masala powder
• 1/2 teaspoon Dried fenugreek leaves (kasoori methi) powder roasted
• 1 tablespoon Honey
• to drizzle Oil
• 2 tbsps + dollops Cream
• a few sprigs Fresh coriander leaves

Method

1. Heat butter in a non stick pan. Place prawns in a bowl, add 1 tsp garlic paste, 1 tsp ginger paste, salt, ½ tsp red chilli powder, 2 tsps lemon juice and mix well. Set aside to marinate for 15 minutes.
2. Add green cardamoms, cloves, 2 tsps garlic paste, 2 tsps ginger paste to the butter and saute. Add tomato puree and mix. Add a little water and let it cook. Skewer the prawns.
3. Add salt, ¾ tsp red chilli powder to the gravy and mix. Add ½ tsp garam masala powder, dried fenugreek leaves and honey and mix well.
4. Drizzle some oil over the burning coals in the bar-b-cue and as the flames rise, keep the skewers on the grill placed over the coals and cook. Drizzle the remaining marinade over the prawns and cook, rotating the skewers a few times till the prawns are co
5. Remove the prawns from the skewers and add to the gravy and simmer for 1-2 minutes. Add fresh cream and mix. Transfer into a serving bowl, garnish with a swirl of cream and a coriander sprig and serve hot.

Nutrition Info