Yum Yum Golda Chingri (Prawn Dopiaza)

Yum Yum Golda Chingri (Prawn Dopiaza)

 Dopiaza means two onions. Finely chopped for the initial masala, and thickly sliced for extra flavour.

Ingredients 

• 400gms Golda Chingri/ Jumbo Prawns
• 2 large onions, 1/2 chopped finely; rest sliced lengthways into thick slices.
• 1 large tomatoes; blanched, and chopped finely
• 1 tbsp heaped ginger-garlic paste
• a pinch of cumin seeds
• 1-2 bay leaf
• 2 dried red chilli 
• 1 tsp tumeric powder
• 1/2 tsp red chilli powder
• 1/2 tsp garam masala powder
• salt as per taste
• sugar
• Asafoetida/hing a pinch
• oil

  Method

  •  Remove the shell. Devein and clean the prawns. Rub two teaspoons turmeric powder to the   prawns and keep for 10 minutes.
  • Heat oil in a thick-bottom pan. Add the bay leaf, dried chilli, Asafoetida/hing and cumin seeds.
  • Let them sauté for a minute, add a pinch of sugar and let it caramelize. Now add the chopped onions.
    (The caramelized sugar adds a whole lot of color to the onions)
  •  Once the onions are nice and golden brown, add the ginger-garlic paste.mix and cook for a few minutes on low heat.
  • Now add the red chili and turmeric powders. Continuing to cook on low heat.
  • Add the chopped tomatoes and salt and sugar.
  • Keep stirring.  
  • In another pan, fry the turmeric-rubbed prawns.
  •  Another couple of minutes on each side of the prawns and they will be ready to add to our Dopiaza gravy. 
  • Add prawns stir until they are coated with the tomato mix. add some water in the mixture and  cook for about 5 minutes.
  • Now,add the garam masala powder and give it a good mix. 
  • Cook the shrimps in the gravy for about 4-5minutes.
  • Remove from heat and serve hot with plain Basmati rice.
    
    
    

    Bon appetit!! :)