Ingredients: (Serves 2-4)
1/2 lb large prawns (I had about 6-8 extra large/king sized prawns)
For marinade:
a sprinkle of salt
2 teaspoon ginger paste (or grated fresh ginger)
1 teaspoon garlic paste
1 teaspoon red chili powder (adjust to taste)
1 teaspoon lemon juice
1/2 teaspoon turmeric
1 teaspoon garam masala
1.5 teaspoon oil
For the sauce:
2- 2.5 tablespoon oil
about 8-10 methi/fenugreek seeds
1/2 teaspoon cumin seed
1/2 cup packed (8 oz cup), sliced onion in thin half moon
2 large tomatoes, grated (about 3/4 cup of an 8 oz cup)
1.5 tablespoon julienned ginger (use young ginger without too much fiber)
1 green chili pepper, slit
6 heaped tablespoon makhani masala (without dairy)
1/4 cup cream + 3/4 cup skim milk or water
1/2 cup chopped red bell pepper (Optional)
salt to taste
1 teaspoon garam masala
1 teaspoon kashmiri red chili powder (optional)
2 teaspoons kasoori methi/dried methi leaves lightly toasted on the skillet
Method:
De-vein and shell prawns. You may leave the tail on. Pat dry. Toss with all ingredients of the marinade except the oil. Let sit for about 15 – 30 minutes.
Add the 1.5 teaspoons of oil in a pan and quickly cook the marinated shrimp, for a few minutes only until they curl and is no more transparent/translucent. Set aside.
Add the rest of the oil to the pan. Add the methi/fenugreek, the cumin seeds and the slit green chili peppers. When the spices sizzle add the sliced onions and cook them in medium heat until they soften and become translucent. Add the tomatoes, and the julienned ginger. Cook until the tomato has reduced and is rid of all raw taste. The oil should be separating on the sides of the pan at this point. Now add the Makhani Masala , the red chili powder if you are using, kasoori methi and the garam masala. Stir everything in and lower the heat. Cover and cook for about 2-5 minutes until the spice mix has blended well.
Uncover and stir and toss. Adjust salt. Add the cooked prawns to the pan, and the bell peppers if you are using them and toss well for the spice mix to coat the prawns. Cook for only a couple or more minutes. Lower heat and add the cream and the milk. Let it come to a simmer. Toss a few times and remove from heat right away. Finish with more toasted kasoori methi if you wish.
Source: http://www.ecurry.com/blog/indian/curries/gravies/prawn-tikka-masala/
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