Ingredients:
1 lb uncooked deveined Prawn/Shrimp
1.5 tablespoons of ginger paste
2 Small Green Cardamoms
2” stick of Cinnamon
2 Bay Leaves
3/4 can Coconut milk
Salt to taste
½ teaspoon of sugar
1 teaspoon of turmeric
1 teaspoon of red chili powder
2 slit Hot Green Peppers.
2 tablespoons Ghee (Clarified Butter)
1 teaspoon oil
1 tablespoon of shredded coconut(optional)
1/2 teaspoon Jeera/Cumin seeds
Preparation:
Shell the Shrimps and baste with ¾ spoon of turmeric, little bit of salt and half the amount of red chili powder. Let it sit for about 20 minutes.
Heat about the oil and lightly sauté the shrimps till they are almost done.
Heat the Ghee. Add the cracked cardamoms, bay leaves and cinnamon sticks. Once they start sizzling, add Cumin, the green hot peppers and the ginger paste.
Fry for sometimes till the ghee leaves the sides of the pan. Be careful and see that the paste does not burn and turn dark brown.
Add the sautéed Shrimps, sugar, salt, and the rest of the chili powder and turmeric and the coconut milk & the shredded coconut. Boil this till the coconut milk start getting creamy. You will see little bubbles coming up.
Gently stir for some more time and when the gravy coats the spoon you will know that its done.
Serve with white basmati rice.
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