Recipe Photo
🍽️ Indian
⏱ 45 min
👥 2-3
Instructions
1
Dry toast the whole spices (2 black cardamom pods, 4 green cardamom pods, 4 cloves, 1 cinnamon stick, 1 bay leaf) in ghee 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 full-fat yogurt one tablespoon at a time, stirring each addition in fully before adding more. Continue until all the yogurt is incorporated.
4
Once all the 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, being careful not to overcook them.
7
Finish with fresh cilantro. Serve immediately, preferably with basmati rice.
Notes
Yogurt must be room temperature to prevent splitting. Add yogurt one tablespoon at a time, stirring fully, to avoid curdling. Do not overcook the prawns. Serve with basmati rice.