Sunday, December 23, 2012

Mangalorean Prawn Curry



The whole neighborhood where we stay in Ohio is illuminated and decorated beautifully for
Christmas. It looks so amazing at night when rows of trees are lit up in different shades of color
adding a warm glow to the cold wintry nights. Though the desire to get myself clicked with the
luminous Christmas tree in the background engulfs me at times but the weather outside is so
freezing at night that the moment I step out, I feel like going back inside the warmth of our car.
Although I loved winter of Kolkata and Bangalore but the winter of Ohio is dreadful, seriously.
With every passing day winter is ensconcing comfortably making my movement outside home an
 affair of putting on a few layers of clothing to keep warm.

Tonight we went to watch "Hobbit" in a nearby theatre. While coming back from the theatre into
the parking yard where our car was parked walking half kilometer in the open made me chilled to
 the bone, the freezing climate sending shiver through every inch of my body. I thought the winter
coat would be sufficient enough to keep me insulated, but that I should have bundled myself in few
more layers of clothing I realized as my hands turned numb from cold. When the good old summer
months will be back God knows.
 
 

 
 
Ingredients:                                                   Cooking time: 30-40 minutes
ü  700 gm prawns (shelled and deveined)
ü  1 large onion (chopped)
ü  1 tsp turmeric powder
ü  2 tsp garlic paste
ü  Salt to taste
For Masala Paste:
ü  5 dry red chillies
ü  1 onion (chopped)
ü  1 cup grated coconut
ü  1 tbsp tamarind pulp
ü  1 tbsp coriander seeds
ü  1 tbsp cumin seeds
ü  1 tbsp black peppercorns
ü  1 tsp methi or fenugreek seeds
Method:
1) Dry roast dry red chillies, cumin seeds, coriander seeds, fenugreek seeds and peppercorns. Then mix them together with onion, tamarind pulp, coconut and a tablespoon of water and grind into fine paste. Masala paste is ready.
2) Heat oil in a wok. Toss the prawns in a pinch of turmeric powder and salt. Fry the prawns in smoking hot oil they turn golden in color. Take them off the flame and keep aside.
3) Into the same oil, add chopped onion and fry till translucent in color. Add garlic paste and turmeric powder. Add the masala paste and sauté the spices for 10 minutes. Then add 1 1/2 cups of water and salt. Bring the gravy to a boil.
4) Toss the prawns into the gravy and cook covered for 5-7 minutes.
5) Serve hot with rice or pulao.
 
 


 
 

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