Golda Chingrir Korma

This is an ideal sunday funday lunch dish....

Once in a while I would advice you to forget your sunday mutton curry and to make this preparation instead.

Coconut and cashew powder, make KORMA masala. It is a must. So here's my recipe for you to try.....

Golda Chingrir Korma

                                                                               


                                                                                                   

Ingredients :

Tiger Prawns(Golda Chingri)........................................1kg

Tomato Paste................................................................1,large

Onion Paste..................................................................of 3-4onions

Garlic paste...................................................................of 5 pods

Coconut Paste..............................................................of 1/2 coconut

Cashew Paste.............................................................of10-12 cashews

Clarified Butter (Ghee).........................................................2 tsp

Kashmiri Red Chilly Powder..........................................1 tsp

Salt.................................................as per taste

GingerPaste...................................of 1 inch ginger

TurmericPowder......................................2 tsp

Sugar.......................................................1 tsp

GreenChilly,Slit............................................4

Mustard oil..................................................6-8tbsp

Method :

1)Clean the prawns and pat dry.Coat with turmeric and salt.

2)Heat mustard oil and fry the tiger prawns lightly and remove to a dish.

3)In the same oil add onion paste, garlic paste, tomato paste, salt, sugar, kashmiri red chilly powder, coconut paste, cashew paste and green chilly, slit all one after the other and mix together.

4)Add a dash of water and the tiger prawns, then cover and cook on low flame for 5-7 minutes.

5)Remove cover after 7 minutes and add ghee.

6)Put the  gas flame off, cover and let it stand for 5 more minutes.

7)After a standing time of 5 minutes, remove the lid and transfer the dish to a serving platter and serve along with steaming hot plain rice.