“Fresh prawns, gentle spices and seasoned with lots of love.”

Prawns are a good source of Vitamin B and it’s a low calorie high protein food. Despite containing cholesterol, prawns are low in saturated fat and high in omega-3 which could improve heart health.

When cooking prawns which usually takes 2-3 minutes, you have to cook till the prawns turn opaque and forms a ‘C’ shape rather than an ‘O’ as the latter means the prawns have been overcooked. In other words, the prawns should be just curled up. Once the prawns take a C shape, remove or you could drop it in chilled water to stop the cooking process, in case you are whipping up a salad or making a soup.

We love prawns, it could be a butter-garlic prawns, a Goan prawn curry, a prawn roast or just a simple prawn curry with coconut milk as the base. When I post a recipe, I see to it all the ingredients are available in any Indian kitchen, I pshould spend least time in the kitchen and the final dish should be awesome in terms of flavour, spice and taste.

Simple prawns, deep flavour and endless happiness.

Prawns are best cooked on the same day but if you have to store prawns, place the prawns in a vessel, cover with ice cubes and close with an air tight lid. Prawns should be stored only in the freezer. Storing prawns in its shell could help in retaining its freshness for a longer period of time if desired.

Prawn delight is a simple curry- high on flavour. Not too spicy, the curry is creamy with the coconut milk added and can be served as an accompaniment to any Indian bread or even a pulao or even soft paav.

Ingredients:

• Medium size Prawns -1/2 kg ( cleaned)

Marinade:

• Turmeric powder-1/2tsp
• Chilli powder-1tsp
• Lime juice of 1/2 a lime
• Salt

Marinate prawns in the above marinade and keep aside for half an hour.

For the curry:

• Onions minced – 2
• Ginger- garlic paste-1 tbsp
• Green chilli minced -3-4 (for medium spice)
• Tomato minced fine -1

Dry roast and keep aside:

• Coriander powder-1 tsp
• Cumin powder-1 tsp
• Pepper powder-1 tsp
• Fennel powder-1tsp
• Turmeric powder-1/2 tsp

——

• Coconut milk ( thin) -1 cup
• Thick coconut milk-1/2 cup
• Salt to taste
• Coconut oil/ vegetable oil

To garnish

• Mustard seeds -1 tsp
• Curry leaves
• Broken red chillies-2-3

Method:

• In a little oil, add the marinated prawns and fry for a minute or so. Remove and keep aside.
• To the remaining oil, add a little oil if necessary-add the minced onion and fry well.
• Add ginger- garlic paste , minced green chilli and tomato, sprinkle sone water, cover and cook for 4-5 minutes till the tomatoes turn tender and soft.
• Add the roasted spice powders and a little water. Mix well. Cover and cook on a low flame for 5 minutes.
• Add the thin coconut milk, stir well and bring to a boil.
• Add the prawns and let it cook for a minute or so.
• Add the thick coconut milk, bring to a boil and switch off the flame .
• To a pan, heat 1 tbsp of coconut oil/vegetable oil, add the mustard seeds, curry leaves and broken red chillies. Pour on top of the prawns and serve with pulao, Puttu or any Indian bread.

Chefs tips:

• Prawns should be fresh and cooked the same day for best results.
• Instead of mincing the onions ,you can also grate the onions using a vegetable grater.
• For more spice you could add more finely chopped green chillies.
• In the case of tomato, you can blitz the tomato in your mixie jar for a second or two.
• This dish serves 6-8 adults.

Till my next post,

Cheers

Rose