Skip to main content

Steamed Prawns Curry

 Steamed Prawns Curry is indeed a wonderful recipe that is yet simple to make, but the flavours and the aroma is just as complex as it can get. The prawns remain nice and tender with the gorgeous sweet meat along with the rich gravy that has the sharpness of the mustard oil, the heat from the chilies along with the spices that bring a mellow flavour. 





Steaming the prawns keeps the aroma and the nutritional content intact, You will not get this same flavour if it is flame cooked, the steam acts as a natural base that combines all the flavours altogether. A hassle free recipe that takes less time to cook, yet gives amazing results, perfect to go with rice.





Ingredients

  • 200 g Prawns ( peeled and deveined )
  • 1 cup Barista (fried onions )
  • 8 garlic Cloves
  • 1" Ginger (sliced)
  • 1 Tbsp Lemon Juice
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Red Chili Powder
  • 1/2 tsp Coriander powder
  • 1/2 tsp Cumin Powder
  • 1/2 tsp Garam Masala powder
  • 2 Green Chilies (chopped)
  • 4 Tbsp Raw Mustard Oil
  • water as required
  • salt to taste




Method
  1. In a blender add the barista (fried onions), garlic and sliced ginger and make a fine paste.
  2. Add salt and lemon juice to the prawns, mix altogether.
  3. Now add the blended barista and ginger garlic paste to the seasoned prawns.
  4. Now add all the powdered spices (turmeric, red chili, coriander, cumin and garam masala powder).
  5. Also add the chopped green chilies, be careful with the heat before adding, you can adjust the heat as per your liking.
  6. Add 3 tbsp. Raw Mustard Oil from top and mix it well. Add 1 tbsp. raw mustard  oil from top. Cover and let the prawns sit in that marinade for 15 minutes.
  7. Take a thin walled metal container and add the prawns.
  8. Heat water in a bigger container or saucepan until it boils, then gradually lower the flame.
  9. Place the metal container gently, it should not completely submerge, water level should be halfway.
  10. It takes around 20-25 to cook, the prawns should be nice and soft and we know its cooked when  oil surfaces on top.
  11. If the prawns are undercooked, do check the heat once and let it sit until its done.
  12. Serve the delicate prawns with rice, squeezing lemon from top.

Comments

Post a Comment

Popular posts from this blog

Shorshe Maach ( Bengali fish curry in mustard sauce )

 Shorshe Maach or Fish Mustard Curry is an authentic dish from West Bengal. The main ingredient used here is mustard, which has to be thoroughly cooked to get rid of its pungent aroma. Traditionally made with mustard paste grinded by a "sheel noda" where stone is used to grind mustard by the use of friction. A beautiful dish with very less ingredients and simple flavours. You can also use other fishes like Hilsa, Catla, the results would be the same. Try this recipe at home and serve with a hot bowl of steaming rice. Ingredients 750 g Rohu fish salt to taste 1 tsp turmeric powder 1 tbsp raw mustard oil 1/2 cup black mustard seeds 1 dry red chili 3 green chilies 4 tbsp raw mustard oil 1 tsp kalunji (nigella seeds) 1/2 tsp turmeric powder 4 cups hot water 4 slit green chilies Method Marinate the fish pieces in salt, turmeric powder and mustard oil, let it rest for 15 minutes. Soak the mustard seeds, dry red chili in water for 5 minutes. Then add them to a blender, also add gree...
Post a Comment
Read more

Yellow Fish Curry

  This fish curry is my mother's recipe, and it is quite different from the normal mustard fish or "shorshe maach". The use of Bori (dried lentil dumplings) is traditional and it gives a wonderful texture to the curry. The flavour of mustard enhances with time as it cooks along with the fish. We have used Rohu, you can also use Hilsa or Katla for this recipe. It is recommended that the fish cuts from a bigger fish is used, the flavours would be more enhancing, my mother cooks this recipe quite often and every time she cooks, the flavour, the texture remains amazing. Thank you so much mom for sharing this recipe. Share with your friends and family, leave a like if you enjoyed the video, have a wonderful day ! Ingredients 450 g Rohu salt to taste 1 tsp turmeric powder ( during marination ) 10 Dried Lentil Dumplings ( bodi/vadi) 2 tbsp Mustard seeds 1 tbsp poppy seeds 5 green chilies(2 for the paste + 3 slit for the curry) 2 medium onions 2 tomatoes 4 Tbsp Mustard Oil 1/2 ts...
Post a Comment
Read more

Bengali Chorchori

 Chachchari is a nutritious yet lip-smacking dish with wholesome nutrition of vegetables along with a subtle – spice taste. This dish is very familiar in the Eastern Region of India where it is consumed in the second phase of a meal with some hot steaming rice, hence acting as a cooling agent for the stomach (especially the potatoes and pointed gourd). The origin of this dish is quite unique as it is said that during the British Raj when child marriage was into existenxe, it was very common for the teenage girls to be window at a young age, later on they exile to Kaashi (now Varanasi). A strict diet was followed by them in order to hold their pangs of lust. The consumption of meat, onion and garlic was strictly prohibited by the widows. So, with the course of time and with the utilization of resources they created a new one-pot dish that was free from any of the prohibited ingredients but comprised of nutritious vegetables with a base of ginger and cumin. Nowdays this chorchori is ...
Post a Comment
Read more