500 gms big size prawns (lobster)
150 gms coconut milk
50 gms poppy seeds paste
25 gms mustard paste
2 medium sized onion paste
7/8 cloves garlic paste
1 1/2 ” inch pc of ginger paste
2/3 green chillies
1/2 tsp Turmeric powder
1 tsp Kashmiri chilli powder
Whole garam masala
2 bay leaves
4 tbsp mustard oil
1 tsp garam masala powder
to taste Salt and sugar
2 tbsp vinegar
Clean the prawns, and take out the veins. Wash properly, and marinate in vinegar for 1/2 an hr.So that the fishy smell goes away.After 30 minutes wash,and put salt and haldi into the prawn, keep aside.
Now make a fine paste with onions, garlic, ginger along with chillies. Keep aside. Again make a fine paste with mustard, poppy seeds. Keep aside.
Now take a wok,add mustard oil. Don’t heat the oil too much. Now add whole garam masala and bay leaf. Fry for a minute. Now add the onion masala paste, with sugar,haldi and Kashmiri chilli powder. Fry properly till oil separates. Now add the mustard/poppy paste, again fry.If required add little water. Fry again, till oil separates.
Once all the masala has been cooked properly, add the prawns, one at a time. B careful it should not break. I do not fry the prawns, but it is optional. Add the seasoning. Now add the coconut milk, (no water anymore).Simmer the heat, and cook on low flame for 5 minutes.
Don’t over cook the prawns, or they will become rubber like consistency. Check seasoning. It should have a thick gravy. Once perfectly cooked, serve with hot