Chemmeen korma recipe

Clean the prawns. Now take a large bowl, add ginger garlic paste, garam masala. Mix these ingredients. Add prawns to it and mix well. Cover and keep aside.

Heat oil in a pan, add chopped onion, and fry them till golden brown. Dry roast coconut powder, groundnuts, poppy seeds, almonds, cashew nut, cardamom, cinnamon cloves, and bay leaves. Now put all these ingredients in a blender and make a smooth paste by adding little water. Keep aside.

Heat oil in a pressure cooker, add chopped onion fry them till golden brown. Add the marinated prawns and allow it to cook for 5 minutes. Add turmeric, red chili powder, garam masala. Cook till prawns water evaporates. Now add the curd and cook for another 2 minutes. Add the grounded paste and cook on low flame. Add the green chilies and water. Cover with a lid, and pressure cook for 1-2 whistles, or till the prawns get soft. Once done, open and add coriander, mint leaves, salt, and lemon juice and cook for 10 minutes. Remove and garnish with coriander and mint leaves.

Serve the prawns korma with a side of steamed basmati rice, bagara khana, roti, or naan.