• 20-25 Jumbo prawns (deveined and cleaned)

For marination:

  • 1/2 Lemon
  • 1 tsp Salt
  • 1 tsp Chilli powder
  • 1 tsp Gnger-garlic paste

For gravy:

  • 1/2 Cup Curd
  • 1/4 Cup Cream
  • 2 Onions, finely chopped
  • 3 Tomatoes (pureed)
  • 1 Tbsp Chilli powder (Kashmiri chili powder)
  • 1 tsp Salt
  • 1 tsp Turmeric
  • 1 tsp Cumin seeds
  • 1 Tbsp Garam masala powder
  • 1 tsp Ginger-garlic paste
  • 1 Tbsp Butter
  • 2 Tbsp Oil
  • 1 tsp Tandoori masala (for color) *optional


  • In a bowl, mix lemon juice, salt, chilli powder and ginger-garlic paste.
  • Add prawns and marinate for 15-20 minutes.
  • Heat butter in a kadai (pan) on Sunflame Crystam Nova 4B-SS. Add marinated prawns and cook for about 4-5 minutes until well cooked. Keep aside in another bowl.
  • In the same kadai, take 2 Tbsp oil and add cumin seeds.
  • When they sizzle, add chopped onions and saute for about 4-5 minutes until onions turn dark brown.
  • Add ginger-garlic paste, chilli powder, turmeric powder, salt and fry for one minute until the mix turns aromatic.
  • Make a puree of the tomatoes using a blender and add in the kadai.
  • Mix well and cook on low flame for 3-4 minutes, until the mixture thickens.
  • Add cream, curd and garam masala. Mix well, keep flame on low.
  • Add cooked prawns, tandoori masala powder and salt to taste.
  • Serve with rice or fresh made naan.

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