Recipe Photo
🍽️ Indian
⏱ 45 min
👥 2-3
Instructions
1
In a pan, toast the whole spices (black cardamom, green cardamom, cloves, cinnamon stick, bay leaf) in ghee or mustard oil until fragrant, about 1 minute.
2
Lower the heat. Add Kashmiri chili powder, ginger powder, and fennel powder. Stir for 30 seconds, being careful not to burn the spices.
3
Add the room temperature yogurt one tablespoon at a time, stirring each addition in fully before adding more. Continue until all yogurt is incorporated.
4
Once all yogurt is in, add 1/2 cup water. Simmer for 20 minutes until the oil separates and the sauce turns a deep red color.
5
Add the saffron milk and the remaining 1/2 tsp garam masala. Stir through.
6
Add the peeled prawns. Cook for 4-5 minutes until they are just pink and cooked through.
7
Finish with fresh cilantro. Serve immediately, ideally with basmati rice.
Notes
Kashmiri chili powder provides color and mild heat. For best results, use shell-on prawns and peel them before cooking. Ensure yogurt is at room temperature before adding to prevent it from splitting. When adding yogurt, do so slowly, one tablespoon at a time, stirring fully after each addition to prevent curdling. Be careful not to overcook the prawns.