Lipi Kapoor
This one is Vini's mothers recipe.
Ingredients
1 kgPrawn - ( shell and devein and then add turmeric and salt and set aside. REMEMBER TO WASH OFF TURMERIC AND SALT BEFORE COOKING!)
50gms Ginger
4-5 medium onions
1 packet of Dabur Coconut Milk Tetrapack - if small then two (100ml)
6 small Cardamom
2 1" pieces of Cinamon
1-2 Tej Patta / Bay leaves
1/2 tsp of Sugar
Salt, Turmeric, Chilli Powder to taste
Method
1. Par boil the prawns in salted water ( put in boiling water for less than two minutes)
2. Drain completely in a colander
3. Saute the prawns in a little bit of oil for a few seconds. Remove prawns and reserve excess oil if any.
4. Reheat oil adding more if necessary. Add the cardamom, cinamon and bay leaves to this oil
5. Add the ground onion/ginger paste. Add the turmeric, red chilli powder, salt and sugar and cook till the paste looks golden 3-5 minutes. If the masala looks dry and sticks to the kadai/wok, keep adding a little bit of coconut milk or water to avoid the masala burning.
6. Add the prawns and mix.
7. Add coconut milk and cover and cook for 3-5 minutes.
8. Just before serving make a tadka of a pinch of ground methi seeds and add to the top of the curry.
