Recipe> Red Prawn Curry

Image: An ideal meal - prawn curry with steam rice

Text by: Tanya Munshi

My love for sea food knows no bounds. Just yesterday I prepared large prawns in a simple way, which was light (my favourite type) and soothing. I dislike sea food made with loads of masalas, as it tends to rid the actual taste of the meat. So here goes my simple red prawn curry.

Ingredients

• 250 gms - large prawns, de-veined and cleaned
• Red chili powder - 1 tsp
• Turmeric powder - 1 tsp
• Coriander powder - 1 tsp
• Water - 1-2 cups
• Salt to taste
• Coconut Milk - 1/2 cup
• Clarified butter (ghee) - 1 and 1/2 tsp
• Curry leaves - 5-8 nos.
• Mustard seeds - 1/2 tsp
• Fenugreek seeds (methi) - 1/2 tsp
• Mustard oil (preferably), or any other cooking oil of your choice
• Coriander leaves - a handful, finely chopped

Method:

1. Shallow fry the prawns till they are slightly cooked and keep aside.

2. In the same oil, add a mixture of chili powder, turmeric and coriander powder in the oil. Stir for a few seconds and add 1 cup of water. (You can add the second cup, a few minutes later).

3. Once the mixture has blended well, you can add the rest of the water. This forms your gravy.

4. Once it comes to a boil, gently drop the prawns and cook well. Add salt and mix. Boil it to bring it to a consistency you want. If you want a thick gravy, then boil it longer.

5. Before taking off the flame, add the coconut milk and stir.

6. Give it a boil and shut off the gas.

7. Before serving, heat ghee in a tempering dish, add curry leaves, methi and mustard seeds and once they start to splatter, pour it over the prawn curry.

8. Garnish with fresh chopped coriander leaves and serve hot with steamed rice.

Recipe> Prawn Pulao

Image: Yummy Prawn Pulao
Image by: Avlxyz

Text by: Tanya Munshi
Prawns are all time favourite seafood. You can have it as fry, curry, grilled – whatever takes your fancy. Prawn pulao is a non-vegetarian –cum- seafood lover’s delight. Along with the main course, prawn pulao can offer itself a mild flavour that gels perfectly well with accompaniments.
Personally, I would go for the raita and prawn pulao combination. The raita would be curd whipped with grated cucumber and onions and seasoned with green chillies and salt.

Ingredients:

• 500 to 750 gms medium size prawns
• 1 large Onion –sliced in rings
• 1 tej patta (Bay leaf)
• Salt – to taste
• 1½ tsp Ginger – finely chopped
• 1 ½ tsp Garlic – finely chopped
• ½ tsp Turmeric
• ½ tsp Chilli powder
• 1-2 tbsp Cooking oil/ ghee/ butter
• 1-2 cups of Basmati rice – cleaned and soaked
• 1½ -2 cups of water

Method:

1. In the wok, heat the oil/ ghee/ butter and add the bay leaf.
2. Add the onion rings and fry till golden brown and set aside.
3. Add the ginger, garlic and sauté it for about a minute and the prawns.
4. Add the turmeric, chilli powder and salt and mix well.
5. Cook the entire mixture with a lid to allow the steam cook the prawns.
6. Ideally, the prawns should be half cooked, so that they don’t melt or crush when rice is added.
7. Add the soaked Basmati rice and mix well. Add the water and allow the entire thing to cook in the steam.
8. Keep checking for doneness. Taste the cooked rice; it should have enough salt that you can have it as an independent dish. But if you have accompaniments like curries then less salt in the prawn pulao is better.
9. Serve hot, with chilled raita on the side (my choice).
10. Or serve hot with accompaniments.