Prawn Butter Masala

Prawn Butter Masala, a rich and creamy curry made without dairy cream and tomato puree. The recipe is easy to prepare and flavored with cashew-nuts. You can replace cashews with almond paste or thick coconut milk or dairy cream. Instead of blanching tomatoes and then preparing puree out of it, I have ground tomato and onion together to fine paste and used for cooking. You can follow either method. This curry goes very well with roti, naan or any indian flat bread variety. You can also serve this with pulao.

I have also shared the recipe for Butter Chicken. Marinate the prawns for minimum 1 hour and then fry it. Do not discard the leftover marination masala. Use it to prepare the curry along with other mentioned ingredients. The main flavor of the curry comes from garam masala and cashew-nuts. I have made thick curry, to make it watery adjust the quantity of water added. Some of the curry recipes prepared without coconut, Mustard Egg Curry, Mutton Roganjosh, Prawn Vindaloo, Karuvadu Konda Kadalai Kuzhambu & Karuveppilai Kozhi Kari. If you try any of my recipes, do share your feedback with us.

Prawn Butter Masala

2016-05-17 10:29:49

Serves 3

Prawn Butter Masala, a rich and creamy curry made without dairy cream and tomato puree.

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Prep Time

1 hr

Cook Time

30 min

Prep Time

1 hr

Cook Time

30 min

To Marinate Prawn

1. • 250 gms prawn - deveined
2. • 1/2 tsp turmeric powder
3. • 1/2 tsp red chili powder
4. • 1 tsp garam masala
5. • 3 tbsp hung curd / yogurt
6. • 1 tsp lemon juice
7. • 1 tbsp ginger-garlic paste
8. • salt to taste

To Grind

1. • 1 tbsp melon seeds & 5 cashew-nuts (soaked in water 30 mins)

For Curry

1. • 1 medium sized onion - chopped
2. • 1 small tomato
3. • 1 bay leaf
4. • 2 green cardamom
5. • 1/2 cinnamon stick
6. • 1/2 tsp red chili powder
7. • 1/2 tsp jeera / cumin powder
8. • 1/2 tsp sugar
9. • dry fenugreek leaves
10. • salt to taste
11. • 2 tbsp butter
12. • 2 tbsp oil

Instructions

1. Marinate prawn with the above mentioned ingredients and keep aside for 1 hour. Prepare cashew paste by grinding melon seeds and cashew till smooth. Grind onion and tomato to fine paste. Keep aside. Heat butter and oil in a pan. Fry marinated prawns for 5-8 minutes on low-medium flame. Remove prawns from pan and keep aside. Add bay leaf, cardamom, cinnamon to the same pan and stir well.
2. Add onion-tomato paste and give a stir. Add left over marination, red chili powder and cumin powder. Stir well. Add cashew paste and 1/2 cup water. Mix everything well. Add salt to taste and cook it covered for 5 minutes. Add fried prawns, sugar and 1 tbsp dry fenugreek leaves. Cook it covered for another 10 minutes or till oil splits. If you want watery curry, adjust the volume of water added. Serve this curry with roti, naan or pulao.

By Preeti Tamilarasan

Indian Kitchen http://www.jopreetskitchen.com/

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