Creamy Mushroom and Prawn Casserole

 INGREDIENTS:

1. Button Mushrooms 200 grams (thinly sliced)
2. Corn kernels 1 cup boiled
3. Prawn 250 grams
4. Onion 1 finely chopped
5. Ginger Garlic paste 1 tsp
6. Tomato 1 pureed
7. Butter 2 tbsp
8. Oil 1 tbsp
9. Black pepper powder 1/4th tsp
10. Cream 1/2 cup
11. Salt as per taste

METHOD:

Serving Size: 5-6

Clean the prawns and marinate with salt for 10-15 minutes.

Heat oil in a pan and lightly fry the prawns till they turn golden. Set aside

Heat butter and oil in the same pan and add the onions.

Sauté till the onions are a little soft. Add ginger garlic paste and stir fry. Add the tomato paste and cook for 2-3 minutes.

Add the mushrooms and corn and sauté for about a minute. At this stage add 1/2 cup water. Bring to a boil until the mushrooms are cooked.

Add prawns and keep stirring till the oil separates from the masala. Add in the cream and simmer for few minutes. Add salt and black pepper powder. Simmer for a few more minutes.

Serve hot with roti or paratha.