Thursday, February 28, 2013

Prawn Shahi korma...

Prawn Shahi Korma is a new dish to me. Whenever I get hold of  large prawns, I generally prepare Malaikari or a Kalia or the usual but my favourite Sorse bhapa( Prawns steamed in mustard sauce). I first saw this  "Prawn Shahi Korma" in my friend Sayantan Sarkar's food album "365 days of food". As usual the picture was so tempting, it was hard to resist. After I got the recipe from Rani, I was waiting to get some fresh large prawns. Though I did not manage to get 'the big' prawns I was looking for, but  they were good enough to try my hand at making the Shahi Korma. Believe me, the results was finger licking good. A big thanks to Rani for a different but easy recipe..

This is a simple yet very exquisite dish of prawn.  The original recipe called for marinating the prawns with all the ingredients and cook. But it's me, who can never follow a recipe to the tee. I did a few minor changes, but the over all flavor and ingredients are same. The flavor of coconut in the gravy reminds me the typical Malaikari preparation. But the presence of raisins and yogurt makes a big difference. I used canned coconut milk, you can always make it fresh from grated coconut. Try this once, I'm sure it will be one of your favorite party dish from then on. Use fresh and large prawns for best result. 

Things needed to make Prawn Shahi Korma:

  • Large Prawns: 2 lbs(1 kg)
  • Coconut milk(thick): 150 ml
  • Yogurt: 1/2 cup
  • Onion: 1 large
  • Ginger: 2 inch
  • Raisins: 1 tbsp
  • Green cardamom: 3
  • Cinnamon(1 inch sticks): 3-4
  • Clove: 4-5
  • Bay leaves: 2-3
  • Cumin powder:
  • Red chili powder:
  • Turmeric powder:
  • Kashmiri red chili powder:
  • Sugar to taste
  • Salt to taste
  • Ghee/ oil to cook

Steps of making Prawn Shahi korma:

1. Clean and wash the prawn, devein but keep the head and tail. In a bowl mix salt, turmeric powder, red chili powder, cumin powder and marinate the prawns in this mixture.

2. Grind together green cardamom, cinnamon and cloves to fine powder. Cover and keep aside. Beat yogurt with little water and sugar, keep aside.

3. If you are using canned coconut milk, then it's just a can-opener what you need. To make fresh coconut milk, pour hot water to the freshly grated coconut(only the white part), cover and wait for 10-15 min. Grind the coconut in a grinder or food processor till smooth, strain and coconut milk is ready to use.

4. Soak the raisins overnight, make a smooth paste of the raisins.

5. Make paste of onion, strain the paste. Take the onion juice, discard the rest. Make a paste of ginger, strain the paste. Take the juice and discard the rest.

6. In a deep pan or kadai heat ghee or oil(whichever you are using, I will recommend to use ghee), as the ghee is hot fry the marinated prawns over high heat for 1 min, turning sides. Take out the prawns and keep aside.

7. In the same pan(if needed add more oil or ghee) add bay leaves. As the leaves change color add onion and ginger juice and raisin paste. Cook over medium heat. Add beaten yogurt and cook till the raw smell of yogurt is gone.

8. Add kashmiri red chili powder and little turmeric powder, mix well. Cook for 1-2 min. Add coconut milk. Cover the pan and let it boil over a medium heat. As it boils add prawns, salt and sugar. Cover and cook for 4-5 min over a low-medium heat.

9. Check seasoning and adjust accordingly. Sprinkle garam masala powder and more ghee. Serve hot with rice or pulao.

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  1. Can I use anything else instead of sour cream?

    1. Reshma, I have not use any sour cream in this recipe.