Monday, 29 September 2014

Prawn Butter Masala (Amritsari)

#Pujo Special 2 –Prawn Butter Masala(Amritsari)

Here’s another exquisite dish specially to infuse variety into your palate. This is a real quickie can be dished within 15 minutes roughly but doesn’t compromise with the taste and flavour. So take some time out of your pandal hopping and serve this stunner as Ashtami lunch….The recipe…

Prawn Butter Masala

Prawn Butter Masala

Prawn Butter Masala

Prawn Butter Masala



  • 500 gms medium to large prawns deveined and cleaned with warm water
  • 2-3 onions finely chopped
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 2 tblspns cashew paste
  • 150 gms yogurt beaten to a creamy consistency
  • 3 green cardamoms
  • 2 sticks of cinnamon
  • 3-4 cloves
  • 1/2 tsp kashmiri red mirch powder
  • A pinch of turmeric powder
  • 2 -3 tblspns butter
  • 2 tblspns fresh cream
  • Salt n sugar as per taste


Marinate the prawns with a little turmeric and salt. Heat 2 tblspns butter in a skillet and sauté the prawns for 2 minutes and take out. Add the rest of butter in the same skillet and splutter whole garam masalas. Add the chopped onions and fry till translucent. Add the ginger garlic paste, sauté. Now add the cashew paste, salt, sugar keep stirring. Lower the flame and slowly add the whipped yogurt. Add Kashmiri red chilli powder and the prawns. Mix them well and let the prawns simmer for 4-5 minutes. Top it up with some fresh cream and your dish is ready to be served. Goes well with pulao/ steamed rice/ naans/ paranthas….

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