Ingredients (Serves 3–4)

For the Prawns

• 1 lb large prawns, peeled and deveined

• 1 tbsp tamarind paste

• 1 tsp Kashmiri chili powder

• ½ tsp turmeric

• 1 tsp grated garlic

• 1 tsp grated ginger

• ½ tsp salt

For the Kadhi Base

• 1 cup full-fat yogurt

• 2 tbsp chickpea flour (besan)

• ½ cup water

• ¼ tsp saffron threads

• 1 tbsp warm milk (for blooming saffron)

• 1 medium onion, finely chopped

• 2 green chilies, slit

• 1 tsp cumin seeds

• 1 tsp mustard seeds

• 6–8 curry leaves

• ½ tsp fenugreek seeds

• 1 tsp coriander powder

• ½ tsp garam masala

• ¼ tsp black pepper

• 2 tbsp ghee

• Salt to taste

Smoked Coconut Oil Drizzle

• 1 tbsp coconut oil

• 1 small piece of charcoal (optional, for smoke-infusion)

• ½ tsp black mustard seeds

• Pinch of asafoetida

Instructions

1. Marinate the Prawns

1. In a bowl, combine prawns with tamarind paste, chili powder, turmeric, garlic, ginger, and salt.

2. Let marinate for 15–20 minutes.

2. Prepare the Saffron Yogurt Mixture

1. Bloom saffron in 1 tbsp warm milk for 5 minutes.

2. Whisk yogurt, chickpea flour, saffron milk, and water until smooth with no lumps.

3. Set aside.

3. Cook the Aromatics 

1. Heat ghee over medium heat.

2. Add cumin seeds, mustard seeds, curry leaves, and fenugreek seeds. Allow to crackle.

3. Add onions and green chilies; sauté until golden.

4. Add the Yogurt Base

1. Reduce heat to low (important to prevent curdling).

2. Slowly pour in the yogurt mixture, whisking continuously.

3. Add coriander powder, black pepper, and salt.

4. Allow to simmer gently for 8–10 minutes, stirring occasionally.

5. Sear the Prawns

1. In the same skillet, push the kadhi slightly aside to create a center well.

2. Place prawns into the well and allow them to sear for 2 minutes before folding fully into the kadhi.

3. Cook until prawns are pink and tender (approximately 3–4 minutes more).

4. Finish with garam masala.

6. Smoked Coconut Oil Drizzle (Optional but Authentic)

1. Heat coconut oil in a small ladle.

2. Add mustard seeds and asafoetida.

3. Once fragrant, drizzle directly over the kadhi.

4. For smoke-infusion:

   • Place a small metal bowl in the skillet.

   • Add hot charcoal and pour a few drops of coconut oil on top.

   • Cover skillet for 1 minute to trap the smoke. Remove charcoal.