Ingredients:
12 Tiger Prawns (Large) shelled, de-veined and head removed, retain the shell at the tail
½ Cup sour Curd or Dahi
1 Tablespoon Garlic Paste
1 Teaspoon Turmeric Powder
salt to taste
1 Tablespoon Cooking oil
¼ Teaspoon Sugar
1 Tablespoon Freshly crushed Garlic
1 Medium sized Onion finely chopped
1 Tablespoon Kashmiri Chilli Powder
1 Teaspoon Garam Masala Powder
1 Teaspoon freshly chopped Coriander
1 Bay leaf, 3-4 whole green cardamom and cloves and a stick of Cinnamon
Instructions:
Mix the Sour Curd, Garlic paste, half of Turmeric and Red Chilli Powder and little salt
Marinade the cleaned prawns in a mixing bowl for 15 minutes (not more)
Heat Oil in a Kadai or Wok
Add the whole cloves, cardamom, cinnamon and bay leaf
Add the chopped Onions and stir well, cook till golden brown
Add on the remaining Turmeric and Red Chilli Powder
Add the Garam Masala, stir well and cook for 5 minutes on high heat
Sprinkle water if necessary to prevent burning at the bottom of the Wok
Now reduce the heat and add the Prawns stirring continuously
Add the remaining marinade from the bowl by washing it down with little water
Add the freshly crushed Garlic
Add the chopped coriander and also the sugar and little salt
Cover and cook for 3 to 4 minutes on low heat
Uncover and check the seasoning, adjust salt