Ananya made this one night for dinner, and I still haven’t forgotten the taste. Each time I make it, i want more of it. you can create wonders by just replacing one ingredient from a curry. This is similar to Malai Curry, but you replace coconut milk with fresh pouring cream and I use tomatoes in this.
500 gms fresh prawns/shrimps – cleaned, deveined
1 teaspoon garlic
1 teaspoon Ginger
1 chopped onion (large)
1 teaspoon tomato paste or 1 diced tomato
1/2 to 1 spoon of red chilly powder
1/2 spoon turmeric
1 tablespoon dhania powder
1/4 spoon cumin powder (optional)
1/2 cup pouring cream
3 table spoons of ghee or oil (i recommend ghee)
2 teaspoons lemon juice
salt to taste
1/4 teaspoon Garam masala
Bunch of coriander
Mix lemon juice and turmeric to the prawns and set aside for about 10 minutes. In a non stick pan sauté the prawns till pink. Set aside. Sauté onions till brown in ghee. Add ginger, garlic and sauté come more. After about a minute add the tomatoes, chilly powder, dhania powder, cumin, salt, turmeric and mix well to form a paste. Now stir in the fresh cream and mix well. Add the prawns and mix for about a minute. Pour water as per your gravy requirement. Cover and simmer for 5 minutes. After 5-7 minutes, sprinkle garam masala and top with lots of coriander.
Serve with hot steamed rice!