Prawn Korma - Creamy rich Indian Prawn Curry

There are so many prawn preparation in Bengali cuisine that differentiating is difficult. This one is much like malaikari but the presence of yogurt /curd makes a subtle difference in taste.This dish is useful when you want to prepare something for your guests which are yummy, gorgeous and still takes less time to prepare.

Preparation Time: - 15 min

Cooking Time: - 25 min

Servings: - 3 persons

Ingredients:- 

1. 10 large prawns (approx. 300 gm.) - I used fresh ones from market, you can use frozen ones
    
2. 1 medium Onion ground into fine paste
3. 1 tbsp Ginger paste ( I made it from fresh ginger)
4. 1 tbsp Garlic paste (from fresh garlic)
5. 2 tsp Turmeric powder
6. 1 tsp Kashmiri red chili powder
7. 1 tsp Cumin powder (optional)
8. 1 ½ tsp Garam Masala ( clove, cinnamon, green cardamom, black cardamom)
9. 1/3 cup of curd / thick yogurt
10. 1 tbsp Ghee (Clarified butter)
11. 2 Bay leaves
12. ¼ cup Coconut paste made from Coconut powder
13. 2 slitted Green Chili
14. 1 tsp Sugar
15. Salt to taste
16. 6 tbsp Mustard oil ( This is a Bengali preparation and that is why mustard oil but you can use vegetable oil if you do not like the pungent smell of mustard oil

Preparation:-

1. First remove the shell, remove the central vein of the prawn and clean thoroughly. You can keep the head and tail on for better flavor but some people may not like it – they can remove them now. In case you used the frozen prawns then no need to do this as they are already peeled and deveined.
2. Rub turmeric powder and salt to the prawns and keep aside for 15 minutes. Spice lovers may add a little bit of red chili powder.
   
     
3. Chop the onion, cut ginger into small pieces.
4. Grind the onion to a smooth paste. Keep aside.
5. Grind the ginger and garlic also to smooth paste. Keep aside in a different bowl.
6. Whisk the curd /yogurt and keep aside.
7. Use Warm water to make the coconut paste from coconut powder.
8. Take a medium kadai / pan and heat the 3 tbsp mustard oil. Shallow fry the prawn till they turn into golden brown. Keep aside.
   
9. Heat remaining oil in the same kadai in medium heat.
10. Put Bay leaves, a green chili and sugar. Lower the heat and let the sugar caramelize.
    
11. Add ½ tsp of Ghee for good aroma.
12. Pour onion paste in the mixture Fry till the colour change.
    
    
    
13. Now pour the ginger and garlic paste. Sauté for couple of minutes.
    
14. Now add the beaten curd / yogurt
    
15. Mix the whole thing properly.  Wait till the oil gets separated at the edge from the texture.
16. Add the prawn and mix well.
    
17. Now sprinkle cumin powder, turmeric powder and Red chili powder on the mixture.
18. Add ¾ cup of water to make the gravy. Adjust the salt and red chili powder according to taste.
    
19. Now simmer the gravy in cover for 5~6 min.
20. Pour the coconut paste onto it.
    
21. Mix well and boil for 1~2 min more.
22. Thicken the gravy according to your choice.
    
23. Add ghee and garam masala. Mix and switch off the flame.
24. Garnish with slitted green chili.
    

Serve this as side dish with hot steamed rice, any kind of flavoured rice and even with Roti/ Poori.

As always please feel free to comment, criticize and seek if any help is required. I am all ears.