Prawn Malai Curry

 Ingredients

Garam Masala:

¼ teaspoon cardamom seeds

3 entirety cloves

3 (1-inch) pieces cinnamon adhere

2 tablespoons vegetable oil

4 entirety cloves

4 green cardamom cases

2 (1 1/2-inch) pieces adhere cinnamon

1 onion, ground

1 ¼ teaspoons ginger glue

1 ¼ teaspoons garlic glue

½ teaspoon ground turmeric

¼ teaspoon cayenne pepper

½ glass finely chopped tomato

½ glass water

1 glass coconut drain

1 pound tiger prawns, peeled and deveined

1 teaspoon ghee (clarified butter) (Discretionary)

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Bearings

To plan new garam masala, in a coffee processor, pound cardamom seeds, 3 entirety cloves, and 3 cinnamon sticks to a fine powder. Set aside.

Warm vegetable oil in a skillet over medium warm. Include 4 entire cloves, 4 cardamom pods, and 2 sticks of cinnamon and sear for some seconds (pay attention as cloves tend to pop out of the container). Blend in ground onion and diminish the warm to medium-low. Cook and blend until fluid dries and onion not smells crude, almost 5 minutes. Include ginger glue and garlic glue and cook for 2 minutes, blending always.

Blend in turmeric and cayenne pepper. Include chopped tomatoes and cook until tomatoes are delicate, almost 5 minutes. Pour in water, cover the skillet, and cook for an extra 5 minutes.

Pour in coconut drain and mix well. When blend is fair underneath bubbling, stir in prawns. Sprinkle blend with nearly all of the new garam masala powder, saving a squeeze to utilize as a decorate. Tenderly mix to combine. Don't cover the skillet at this arrange, as coconut drain will sour.

As before long as prawns are pink and cooked through, 3 to 5 minutes, include ghee. Expel the container from the warm. Sprinkle saved garam masala over the dish and serve.