When Indians in every nook and corner of the world are celebrating Makar Sankranti/PoushParbon/Lohri with sweets, coconut, jaggery, rice flour here’s something deliciously savoury for you to be enjoyed with steaming Gobindobhog or Basmati rice. Prawn Tikka Masala is a taste of divinity on your palate with a creamy sauce of yogurt, tomatoes and fresh cream much similar to its chicken and paneer (cottage cheese) counterparts with a bonus of the flavour of prawn. Though many restaurants have this dish on their menu, I think it tastes best when home cooked. Quite an easy peasy, hassle-free recipe, it can be made with medium to king sized prawns for the desired outcome.
The way I made it:
- 750 gms medium to king sized prawns with head intact
- 150 gms yogurt
- 3 red tomatoes pureed/pasted
- 1 tablespoon butter
- 2 onions finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp turmeric powder
- 2 tsp lemon juice
- 2 tsp Kashmiri red chilli powder
- 2-3 tablespoons fresh cream
- ½ tsp cumin seeds
- 1-2 tsp tandoori masala
- Salt and sugar to taste
- White oil as per requirement
Clean the prawn properly with warm water and marinate with lemon juice, turmeric powder and salt for 15 minutes. Heat butter in a wok and sauté the prawns for 2-3 minutes. Take out and keep aside.
In the same wok heat oil and splutter cumin seeds. Add the chopped onions, sauté until golden brown. Add the ginger garlic paste and fry. Now add the tomato puree, turmeric powder and Kashmiri red chilli powder. Let the tomatoes get cooked for sometime of low flame, stir occasionally.
Beat yogurt to a creamy texture and add slowly on low flame. Add tandoori masala, salt and a pinch of sugar. Mix well.
Add the prawns and cook for 3-4 minutes in the gravy. Add fresh cream and mix. Cook for 2 more minutes and turn off the flame. Sprinkle some lemon juice and relish with Gobindobhog /Basmati rice