600gm prawns

    15gm coriander seeds

    2 tsp fennel seeds

    20gm small green chillies

    50gm fresh coriander leaves

    2 tsp curry leaves

    2 tbsp ginger

    100g garlic

    200ml corn oil

    1 tsp mustard seeds

    A pinch of asafoetida

    400g onion, chopped

    2 green cardamoms

    2 bay leaves

    1 cinnamom stick

    3 pc cloves

    1gm stoneflower (kalpasi)

    400gm tomatoes, diced

    Salt to taste

    100gm coconut milk powder

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Ingredient Substitution Guide


1. Roast the coriander and fennel seeds, green chilli, coriander leaves, curry leaves and half of the ginger and garlic. Blend to a paste.

2. Heat the oil in a pan and crackle the mustard seeds. Crush the remaining ginger and garlic and add.

3. Add the asafoetida and chopped onion and cook for 10 minutes.

4. Grind the cardamom, bay leaves, cinnamon stick, cloves and stone flower. Add the powdered spices to the onion and cook well. Next add the diced tomato and season.

5. Mix the coconut milk powder with the paste and pour it into the sauce. Simmer for 30 minutes. Add the prawns and cook for 5 minutes.

6. Serve hot with rice or bread.

Recipe courtesy: Chef Aftab Rahman, iZ, Grand Hyatt, Dubai

Image courtesy: Shutterstock