Recipe Photo
🍽️ Indian
⏱ 45 min
👥 2-3
Instructions
1
In a pan, toast the black cardamom pods, green cardamom pods, cloves, cinnamon stick, and bay leaf in ghee until fragrant, about 1 minute.
2
Lower the heat. Add the Kashmiri chili powder, ginger powder, and fennel powder. Stir for 30 seconds, being careful not to burn the spices.
3
Gradually add the room temperature full-fat yogurt, one tablespoon at a time, stirring each addition in fully before adding more. This slow process is critical to prevent the yogurt from curdling.
4
Once all the yogurt is incorporated, add 0.5 cup water. Simmer the sauce for 20 minutes, or until the oil separates and the sauce achieves a deep red color.
5
Stir in the saffron milk and the remaining 0.5 tsp garam masala.
6
Add the peeled prawns to the sauce. Cook for 4-5 minutes, or until the prawns are just pink and cooked through, taking care not to overcook them.
7
Finish the dish with fresh cilantro. Serve immediately, ideally with basmati rice.
Notes
Ensure the yogurt is at room temperature before adding to prevent it from splitting. Do not rush the process of adding yogurt, as it can curdle the sauce. Be careful not to burn the dry spices when adding them to the ghee. Avoid overcooking the prawns to keep them tender. Serve with basmati rice.