Monday, April 30, 2012

Lal Shak Diye Chingri - Prawns with Red Amaranth Leaves

This is an exotic recipe of prawns cooked with lal shak or red amaranth leaves. After an extensive search made throughout Ohio, we finally have traced a market that not only sells fishes but also the greens and vegetables not easily available in US.

Red shak or red amaranth leaves are potent source of vitamins and minerals. It is also very low in cholesterol and saturated fat. The mushy eggplants combined with red amaranth leaves with a fine addition of prawns make it a compact package of nutrition which simultaneously pleases your taste bud. One of the many health benefits of eating prawns is it is a powerful source of selenium which is believed to impede the growth of malignant cancer cells.

Also, the fact that prawns are low in calories as opposed to meat and beefs makes it a popular and tastier option for many over other food choices.

Ingredients:                                                                  Cooking time: 30 minutes
ü  2 cups of lal shak or red amaranth leaves (chopped)
ü  1 medium size eggplant (chopped)
ü  100 gm prawns or shrimps (Rub them in salt and turmeric powder)
ü  1 tsp turmeric powder
ü  2 tbsp of garlic (chopped)
ü  2 dry red chilies
ü  1/2 tsp black mustard seeds
ü  Salt to taste
ü  2-3 tbsp of sugar
ü  White oil for cooking
1) Heat oil in a pan. Add dry red chilies, black mustard seeds and chopped garlic. Allow them to crackle.
2) Add the prawns and shallow fry till prawns turn golden brown in color.
3) Next add eggplant and shallow fry. Then add the lal shak or red amaranth leaves along with turmeric powder, salt and sugar. Cook covered on medium heat till lal shak is cooked through. (I have not added a single drop of water while cooking it.)
4) Serve hot with steaming rice.

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