👨‍🍳 Instruktioner

1. 1

   Marinate the prawns with a pinch of turmeric powder and salt for 10-15 minutes.

2. 2

   Heat ghee or oil in a pan over medium heat. Add bay leaves, cinnamon stick, cardamom pods, and cloves. Sauté until fragrant.

3. 3

   Add chopped onions and sauté until golden brown.

4. 4

   Add ginger paste and garlic paste. Sauté for another minute until the raw smell disappears.

5. 5

   Add chopped tomatoes and cook until they soften and the oil starts to separate.

6. 6

   Add cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for 1-2 minutes.

7. 7

   Pour in the coconut milk and bring to a gentle simmer. Add the slit green chilies and sugar (if using).

   💡 Proffstips: Do not boil vigorously after adding coconut milk, as it can curdle.
8. 8

   Add the marinated prawns to the simmering curry. Cook for 5-7 minutes, or until the prawns are cooked through and pink.

   💡 Proffstips: Overcooking prawns will make them tough.
9. 9

   Stir in the garam masala powder. Simmer for another minute, then remove from heat.

10. 10

    Serve hot with rice or pulao.

    💡 Proffstips: Garnish with fresh coriander leaves if desired.