Showing posts with label
Prawn Recipes...Prawn Story...
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Showing posts with label
Prawn Recipes...Prawn Story...
Show all posts
The other day the man in my family bought some giant size tiger prawns from the nearby Pescafresh store (India’s leading sea food company) .I was delighted to see the sizes of the prawns. Penaeus monodon, the giant tiger prawn or Asian tiger shrimp (and also known by other common names), is a marine crustacean that is widely reared for food.
But I didn’t have any experience of cooking such giant size prawns at home so was thinking hard what to do with them. Then I thought of making Goan style prawn curry with them as we are very fond of Goan cuisine . But thinking of my little one who loves prawns very much but can’t eat spicy foods I modified it and prepared it in my own style.To be very honest it turned out delicious.
So here comes the recipe for my version of goan style prawn curry . Here I should mention that please don’t expect a typical(ideal) version of goan prawn curry from this recipe as I have prepared it in my own way completely and except the use of coconut cream and curry leaves I didn’t use any spices which are generally used in Goan cuisine.
Lets start discussing the recipe:
Ingredients:
- Asian Giant Tiger Prawns: 4-5 nos.
- Onion: 2 Large(Chopped)
- Tomato : 1 (chopped)
- Ginger Paste: 1tsp.
- Garlic :7-8 Cloves(Crushed)
- Yogurt:1 tbsp.
- Kashimiri Red Chili Powder: 1 tsp.
- Turmeric Powder:2 tsp.
- Salt: To Taste.
- Sugar: 1/2 tsp.
- Green Chili :1 (or as much as you want, I didn’t use even a single one)
- Curry Leaves: 7-8 leaves
- Freshly Ground Garam Masala Powder ((cinnamon 1inch,2 cardamoms,3 cloves): 1tsp.
- Mustard Oil: 3 tbsp.
- Coconut Cream: 2 tbsp. (if you are using coconut milk, add ½ cup of it)
- Fresh Cream: 1 tbsp.
- Water:1/2 Cup to 1 Cup (warm)
Process:
- At first peel and devein the prawns. If you get very fresh prawns try to keep the heads intact. Wash it thoroughly and marinate them with salt, turmeric powder for 5 minutes.
- Heat oil in a kadhai and fry the prawns till golden yellow.
- Now heat another 2 tbsp of oil in the kadhai and add the sugar , caramelize it and then add the crushed garlic and tomato.Give it a good stir and cook for few minutes, Once the tomato become little mushy add the chopped onions. Sprinkle little salt and cook until the onions become translucent. Then add the turmeric powder, salt,kashimiri red chili powder, green chili (if you are using) and the beaten yogurt. Here I just want to mention that to avoid curdling beat the yogurt with a pinch of wheat flour and little water. Cook until oil starts to release from the sides of the kadhai and all the spices are mixed with each other very well. Then add the coconut milk/cream and give a very nice stir.
- Turn off the flame and pour the cooked spices into a blender. Blend it till the spices become smooth.
- Now heat a cleaned kadhai and heat the remaining oil and then pour the spices paste into it. Soon it will start to boil. Immediately add a cup of warm water into it and mix. Add the fired prawns into it. Fry the curry leaves with little oil separately and add to the gravy now.Cook until the prawns are done and the gravy comes to your desired consistency. Add the fresh cream and give a nice stir.
- Taste the seasoning. Add sugar or salt if required.
- Turn off the flame and sprinkle the freshly ground garam masala powder.
- My version of goan prawn curry is ready to serve. Serve it with steaming hot rice. Believe me it tastes heavenly.
Enjoy Your Food...!!!!
Prawn Kalia….. I know the term is not very conversant …but
that day when the Pescafresh (one of the most famous sea food company in India)
delivered me some excellent quality jumbo prawns I thought of preparing something
unlikely with those. So,I opted for "Prawn Kalia" or in other words "Spicy Prawn Curry". The recipe I followed
which is almost similar to the usual Bengali fish kalia recipe but the prawn
kalia was tasted much better than that.
Here goes the recipe:
Ingredients:
- Jumbo Prawns: 10-12 nos. (Marinated with salt, turmeric
powder and 2 tsp. of oil and kept it for 5-10 minutes).
- Potato (medium size,1 or 2 nos) : diced.
- Onion Paste: 3 tbsp.
- Ginger Paste: 1 tbsp.
- Garlic Paste: 1 tbsp.
- Chopped Tomato : 2 nos.
- Cumin Seeds: 1 tsp .(for tempering)
- Cinnamon Sticks: 1
- Cardamoms: 3-4 nos.
- Cloves: 3-4 nos.
- Ghee (Indian Clarified Butter) : 3-4 tbsp.
- White Oil: 1-2 tbsp. to fry the prawns and the potatoes.
- Turmeric Powder: 1 tsp.
- Salt: to taste
- Sugar: ½ tsp.
- Kashmiri Red Chilli Powder: 1-2 tsp.
Process:
- At first heat 2 tbsp. of oil in a pan and fry the marinated
prawns till the prawns become little golden yellow colour and keep separately.
- Now in the same oil with little turmeric powder and salt fry
the diced potatoes until golden yellow. Keep the fried potatoes separately.
- Discard the fried oil now and add ghee into the pan and heat
the ghee. Once it melts, add the cumin seeds into it. Let it splutter for few
seconds and add the cinnamon sticks, cardamoms and cloves. Feel the fragrance
and then add the onion paste into the pan. Stir it for sometimes and add the
ginger and the garlic paste respectively into the pan. Mix them properly and
after few minutes add the chopped tomato , and then salt, turmeric powder, Kashmiri
red chilli powder ,sugar respectively. Mix thoroughly and then add the fried
diced potato . Cook until oil starts releasing from the sides of the pan.
- Add the water and cover the fan. Increase the flame little
and cook until the potatoes become soft and tender and well coated with the
spices.
- Add the prawns then and mix thoroughly and cover the pan.
Cook it for more 5 minutes so that the spices can be mixed with the prawns
also.
- Uncover and taste the seasoning. Add more salt or sugar if
required.
- Serve with steaming hot rice garnishing the Prawn Kalia with
chopped coriander leaves and enjoy.
Enjoy Your Food...!!
Prawn is a seafood that is found both in fresh as well as in sea water. These are basically a most popular variety of shellfish. The list of seafood recipes is simply incomplete without prawns. But mostly in a Bengali kitchen fresh water prawns are used to cook various dishes. The taste of any ordinary vegetable becomes extra-ordinarily good when it is cooked along with the prawns.
In a Bengali kitchen prawn is cooked in numerous ways and each and every recipe is no doubt delicious.Today I am going to share a trouble-free yet scrumptious prawn recipe which I have learned from my Mom.
Here comes the recipe:
Ingredients:
- Prawns (medium sized, even small sized shrimps can be used too) : 200 gm.
- Mustard Seeds Paste: 1 tbsp.
- Poppy Seeds Paste: 2tbsp.
- Onion: 2 Large (Chopped)
- Turmeric Powder: 1 tsp.
- Salt: To taste
- Red Chili Powder: 1 tsp ( adjust according to your choice)
- Green Chili: 3-4 nos.
- Mustard Oil: 1 tbsp.
- Water:1/2 Cup
Process:
- At first clean the prawns (de shelled, de veined and decapitated) . I kept the heads intact as I got very fresh sweet water prawns this time. Now marinate them with little salt and turmeric powder and keep them aside for 10 -15 minutes.
- Now take a bowl. Add the poppy seeds paste, mustard seeds paste, chopped onion, green chili, salt, red chili powder, mustard oil and water. Mix thoroughly and make a paste.
- Now take a wok or medium sized pan and add the paste into it first and then the marinated prawns. Mix the prawns with the paste very well.
- Then place the pan in the gas oven and cook it on a very low flame covered. Keep on cooking until the prawns turn into nice pinkish yellow color, become very soft and the gravy comes to your desired thick consistency.
- Turn off the flame. Pour ½ tsp of raw mustard oil on the top .
- Serve with steaming hot rice, garnishing with chopped fresh cilantro or coriander leaves.
- Trust me,it tastes heavenly.
Enjoy Your Food..!!
Mocha Chingri ( Banana Blossoms and Prawn Curry) is an authentic Bengali delicacy which I love since my childhood and learned to cook from my mother only. But cleaning this vegetable properly is really a very tough job for me. For this reason I very rarely cook this . But I must admit that my extreme mocha lover husband all the time helps me in this respect.
Anyway, here is the process of making Mocha Chingri :
Ingredients:
- Mocha (Banana Blossoms) : 1 large
- Prawns : 100 grams, small peeled and de-veined
- Potato - 1 medium (diced in very small cubes)
- Coconut Milk: 1/2 Cup
- Whole Cumin Seeds- 1/4 tsp
- Bayleaf - 1 medium.
- Ginger - 1 tsp, ( Paste)
- Cumin powder - 2 tsp
- Turmeric Powder - 1/4 tsp
- Salt - to taste
- Sugar - 1tsp.
- Dry Red Chilli:2
- Ghee - 1 tsp
- Oil (Mustard) :4 tbsp.
- Garam Masala Powder:1 tsp.
- Water: 2/3 Cups.
Process:
Mocha/ Banana Blossoms:
- Remove the blossoms after peeling away the outer leaves and clean. Chop finely.
- Now Take a pressure cooker and add the chopped banana blossoms and 2 cups of water Add little salt and oil.
- Cook it upto 3/4 whistles.
- Drain the excess water using a strainer.
- Keep it aside.
Prawns:
- In a deep bottomed vessel heat little oil and fry the cubed potatoes until golden yellow . Add little salt and turmeric powder while frying them. Keep them aside.
- Now in the same pan heat little more oil and fry the prawns slightly with little salt and turmeric powder. Keep the prawns separately .
Curry:
- Heat 2 tbsp of mustard oil in a deep bottomed vessel and add the cumin seeds,dry red chili and bay leaves.
- When the cumin seeds start to splutter add the boiled blossoms and fried potato and mix well.
- Then add the salt, turmeric powder, cumin powder and the ginger paste.
- Mix the blossoms with all the spices very well and cook until the oil start to release from the sides.
- Now mix the coconut milk with 1 cup of water and pour into the curry. Sprinkle little sugar on it and mix.
- Cover and cook on medium flame until the blossoms become mushy and the potatoes are boiled.
- Uncover , add the prawns and mix well cook for few minutes.
- Check the seasoning and sprinkle the garam masala powder and pour the clarified butter (ghee) on the top.
- Turn off the flame . Now your banana blossoms and prawn curry is ready to serve.
- Serve it with steaming hot rice.
Enjoy Your Food..!
Chingri Bhapa or Steamed Prawns is a very famous Bengali recipe where usually prawns are cooked in very low flame with the poppy seed paste and mustard paste. But this time, I made it with a little twist . Actually,I adopted the recipe from one of my dearest friends and sisters, Sanchita .
It is also a very simple and easy recipe where the prawns are slow cooked with onion, and ginger garlic paste instead of mustard seed and poppy seed paste. Nevertheless to tell that the taste was really good.
Here is the complete recipe:
Ingredients:
- Prawns: 250 gm.
- Turmeric Powder: 1 tsp.
- Salt: As per Taste
- Chili Powder: 1 tsp( Optional)
- Sugar: A pinch
- Onion Paste: 4 tbsp.
- Ginger Paste: 1 tsp.
- Garlic Paste: 1 tsp.
- Tomato: 1 chopped
- Mustard Oil: 3-4 tbsp.
- Cinnamon Stick: 1/2
- Cloves:3-4
- Cardamoms:3-4
- Green Chili: 1/2 ( as per your taste)
Process:
- Clean and wash the prawns properly. Though I didn't remove the head and the tail of the prawns, but you may remove those.
- Take a big bowl and mix the washed prawns with all the ingredients properly.
- Transfer the prawns in a stainless steel container( or any other heat proof bowl) and cover it tightly.
- Now Take a deep bottomed vessel and put the container into the middle of the vessel .
- Then fill the vessel with water upto a little below the lid of the box.
- Now cook it on a very low flame until the prawns become tender and soft and well coated with all the spices.
- Uncover the box and sprinkle little raw mustard oil on it and serve hot with rice.
- Alternative Way:
- You may cook the prawns directly using a pan. Just put the mixed prawns into the deep bottomed vessel and cover.
- Cook it on a very low flame until the prawns are cooked.
Enjoy Your Food...!
Prawns.....Coconut ....Mustard seeds....!! Aren't these words bringing water in your mouth? Awwwww ! My heart breaths music with these words... hahahaha... ! Joking apart, today I am going to share a beautiful ,easy ,simple prawn recipe which is delectably good and can be prepared with in no time almost. This time I made this in the microwave oven. In absence you may prepare it in pressure cooker also.
Here is the recipe:
Ingredients:
- Prawns:250 gm.
- Mustard Seed Paste:4 tbsp.
- Yoghurt:2 tbsp.
- Mustard Oil:4-5 tbsp.
- Coconut Milk/Coconut Cream/Scrapped Coconut(either one): 1/2 Cup
- Salt: As per taste
- Turmeric Powder:1/2 tsp.
- Green Chilli:2 (slit from middle)
Process:
- Clean and devein the prawns and mix it with all the ingredients in a microwave safe bowl and marinate it for just 10-15 minutes.
- On full power heat it covered (I used a borosil microwave cookware with lid) on the microwave oven just for 8-10 minutes.
- Take it out from the microwave and check whether the prawns are done or not. If needed heat it for another 2-3 minutes only but not more than that. Excess heating may turn the prawns very hard.
- Serve hot with steaming hot rice.
- It tastes heavenly....!
Enjoy Your Food..!
Raw Jack Fruit and the Prawns..! This awesome Bengali combo always reminds me of my childhood days. Maa , made this preparation very frequently in summer when raw jackfruits are widely available everywhere. We, eagerly waited for the lunch time whenever she made this curry. Needless to say that she makes this curry extra-ordinarily good like her other Bengali dishes . I am no where near her but try to follow her each and every direction very carefully to bring an almost similar taste.
The process is not very difficult. Here comes the recipe:
Ingredients:
- Green/ Raw Jack Fruit:500 gm.
- Prawns:
250gm( medium sized, shelled, veined)
- Potato:2 Large(Diced)
- Onion:2 Medium( Paste)
- Ginger:1''( Paste)
- Garlic:4-5 Cloves( Crushed/Paste)
- Tomato:2(chopped)
- Bay Leaves:2
- Garam Masala Powder:1tsp.
- Salt: As Per Taste
- Sugar:1/2 tsp.
- Turmeric Powder:1 tsp.
- Chilli Powder: As per your choice
- Ghee/Clarified Butter:1 tsp.
- Mustard Oil:4-5 tbsp.
- Water: As per need.
Process:
- At first peel off the green jack fruit and cut it into small pieces. For me it's really a big deal. Make sure to rub little mustard oil in your hand and then carefully cut it so that the sticky latex cant stick to your hands.
- Peel off and dice the potato also.
- Take a pressure cooker, add enough water and little oil and then add the jack fruit pieces and potato and cook it upto one whistle.
- Drain the excess water using a colander.
- Meanwhile marinate the washed, peeled shrimps with salt and turmeric powder and fry them with little oil until pink in color. Don't fry the shrimps too much.
- Then heat mustard oil in a deep bottomed wok or kadhai. Add the bay leaves and then the garlic paste and sugar.
- When the garlic paste and the sugar become brown in color , add the chopped tomato.
- Cook until the tomatoes become soft.
- Add the onion paste and cook for 2-3 minutes.
- Add the ginger paste and let it fry for another 2-3 minutes.
- Now it's the time to add the boiled jackfruit pieces and the potatoes.
- Then add turmeric powder, chilli powder, salt and cook until the oil starts to release from sides.
- Now add the prawns and mix with all the spices very well.
- Add little water at this time and cook for only 4-5 minutes. You don't have to cook for a long period of time as the potatoes and jack fruits are boiled previously. Cook till your desired consistence.
- Check the seasoning. Add little more sugar and salt if needed.
- Now using a different pan, fry the garam masala with the ghee for just a minute only and add the fried garam masala powder into the curry and cover for a while so that the aroma gets absorbed by the curry.
- Turn off the flame and serve with plain hot rice.
Enjoy Your Food..!!
