Ingredients
For Paste
3 onion, 5 dry kashmiri red chillies, 3 spicy dry red chilies of any type (optional), 1 cinnamon stick, ½ tbsp coriander seed (dhaniya), 1 tsp caraway seed (shahi jeera), 1 tsp cumin seed (jeera), 1 tsp fennel seed (saunf), 1 bay leaf, 2-3 cloves, 7-8 peppercorns, 1 star anise, 6 green cardamom, 1 black cardamom, 2 black cardamom, 2 stone flower (dagdaphool), 1 tbsp poppy seed (khuskhus)
For Marination
300 g prawns de-veined and cleaned, ½ tbsp ginger-garlic paste, 1 tbsp vinegar or lime juice, 1 tsp salt
For Masala
3 tbsps oil, 1 tsp turmeric powder, 1 tbsp sugar, Few mint leaves, 1 tsp raw mango powder (amchur), Anardana powder, Fresh anar, Salt as per taste
Method
• Marinate prawns with ginger-garlic paste, vinegar and salt for 10-15 mins.
• Boil onion and both varieties of red chillies in water for 5-7 mins. Allow to cool and peel off the onion skin and chop them.
• Take 1 tbsp oil in a non-stick vessel/pan and saute all the ingredients for the paste. Saute until they start leaving an aroma.
• Combine fried spices, boiled onion and red chilli paste in a grinder. Grind until all blend well and add a little water if required. The paste should be smooth and thick.
• Take the same nonstick pan and add rest of oil. Once oil is hot add the grounded paste.
• Cover the mixture and allow to cook on medium heat. Fry for 3-4 mins or until the paste starts leaving the edges of the pan.
• Add turmeric powder, the marinated prawns, salt and mint leaves.
• Mix all nicely and cook uncovered until the mixture gets dry and starts leaving oil around the edges. Sprinkle amchur and fresh anardana and mix nicely. Switch off the gas.
• Squeeze some lime juice and serve the prawns masala hot with rice or roti.
