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Sunday, 5 June 2011
Prawn Curry - 2nd recipe
This is a fiery hot recipe , cut down on the red chillies if you cant handle pungent food !
1/2 Kg shelled medium sized prawns . Cleaned and veins removed . Soak the prawns in water with a dash of white vinegar for 20 minutes or so to get rid of that fishy smell . At this point I know I will hear a lot of objections from my friends from Bengal , but do forgive my Punjabi taste !
2 1/2 Cups coconut milk extracted from one grated coconut .
2 Tablespoons Oil . Use any except Mustard .
The Paste : 10-15 Dried Kashmiri Mirch .
15 - 20 Cloves garlic .
20 Black peppercorns .
1 1/2 tablespoons Coriander Seeds .
1/2 teaspoon Turmeric Powder . 5-7 Curry Leaves .
Salt to taste .
Make a fine paste of the above ingredients and set aside .
You will also need
2-3 Tablespoons Tamarind pulp
One large onion sliced .
4-6 Slit Green Chillies for added pungency if needed .
Juice of 1 Lemon .
Heat oil in wok ,when the oil is hot add the paste ingredients along with the onions . Saute for a minute or so until the oil separates from the paste . Then add 2 cups water and simmer over low heat for about 10 minutes .
At no stage should the gravy boil , slight bubbling , but NOT boiling !
Next in goes the tamarind pulp and the coconut milk . When it all begins to bubble you add prawns , cook over low heat for another two minutes . Add lemon juice . Introduce the green chillies . Adjust flavors !
Eat with Goan / unpolished rice - though I know North Indians like to ruin the dish by eating it with Basmati rice !
Prawns cook very quickly , in about 3 to 5 minutes, usually. When cooked when they turn pink. Don't overcook them because it makes them rubbery.
Prawns are a good source of protein , and are low in fat and calories . Prawns have a high cholesterol content, however they are low in saturated fat, which is the fat that raises cholesterol levels in the body and is bad for you - which is why these days shellfish isn't considered a ' bad food ' as it was a few years ago !