Zafrani Prawns Curry | Coconut Saffron Prawns Curry
Zafrani Prawns Curry (Coconut Saffron Prawns Curry) is an exquisitely delicious curry made with plump juicy prawns cooked in mellow sweet coconut milk and flavoured with a aromatic spice saffron (zafran). Zafran (saffron) adds a warm rich flavour and aroma to this prawns curry.
Servings: 4
Ingredients
- 15-16 medium sized Prawns (approx. 350-400 grams) Washed, peeled and deveined
- 1 medium Onion Finely chopped
- 2 Garlic cloves chopped
- 1 medium Tomato finely chopped
- 2 tsp Ginger-garlic paste
- 1 inch Cinnamon
- 2-3 Green Cardamoms
- 3-4 Cloves
- 2 Bay Leaves
- 1 tsp Chilli powder
- 1/2 tsp Turmeric Powder Plus extra 1/2 tsp for marinating the prawns
- 1/2 tsp Coriander powder
- 1/2 tsp Cumin powder
- 1 can Thick Coconut Milk
- 1/4 tsp Saffron
- Salt (as per taste)
- 2-3 tbsp Veg Oil/ Sunflower oil
- handful Fresh Coriander leaves chopped for garnishing
Instructions
- Firstly marinate the prawns with 1/2 tsp turmeric powder and some salt and keep it asidefor 5 mins.
- Now soak the saffron in 1/2 cup of hot water and keep it aside for later use.
- Heat 2 tbsp of oil in a large deep pan/kadhai on medium heat. When hot add the prawns and fry until the prawns just changes colour. This shouldn't take more than a minute. Take it off the pan with a skimmer and keep it aside.
- Add the rest of the oil in the same pan and add the bay leaves, cinnamon, cardamoms, cloves and saute for 10-20 seconds or until you get the aroma of the spices.
- Now toss in the garlic along with the chopped onions and saute on medium heat until it is soft and translucent.
- Add the Ginger garlic paste and continue sauteing until the raw smell disappears.
- Add the chilli powder, turmeric powder, cumin powder, coriander powder along with some salt and saute for 20-30 seconds.
- Then add the chopped tomato and mix everything well with the masala.
- Saute on medium heat until the tomatoes are soft and mushy and you can see some oil seeping through the sides.
- Pour in the coconut milk along with the saffron water and stir it well with the masala. Cover and cook on low heat for 5-6 minutes.
- Finally toss in the prawns and mix everything well. Cover and cook for 2-3 minutes. DO not cook prawns for longer period of time it makes them tough and rubbery.
- Finally add chopped coriander leaves and take it off the heat.
- Serve it hot with hot steaming rice.
