Thursday, 14 August 2014

Prawns in Green Curry

I love this dish not just for it's divine taste but also for how beautiful it looks . There is no fixed recipe , it's all as per taste so please adjust the flavors to suit your palate. This works well with fish , chicken and mushrooms too.
1 Kg Prawns - Retain the tails if you like , I do.
20 Bhindi's - With a tiny slit , cut large . Bhindis are optional. If using stir fry 5 minutes only in oil and set aside to use later.
20 Shallots - Chop 10 and retain 10 whole.
Curry Leaves.
1 Tablespoon Black Mustard Seeds.
Whole Chilies.
1 Tablespoon Tamarind Paste
1.5 Cups Coconut Milk
Make a Paste :
This part is all andaaz/ approximates , the quantities will vary according to the pungency of the green chiles for example. Anyway take half a coconut , 20 green chilies , 20 curry putta leaves ( Goan ones are oh so aromatic ) 1/2 " ginger , 15-20 cloves garlic , 1.5 large cups chopped fresh dhania and 1 teaspoon jeera . Grind to a paste . Add salt .
In a wok heat white oil , splutter mustard seeds , add shallots - whole and chopped ,add the curry leaves , whole chilies and saute till onions just about get soft.Now add the masala and saute covered till oil begins to separate , splash some water if needed , but ensure you cook on low and the wok is covered.
Next add the prawns and stir fry prawns in masala till almost done - say 5 minutes .
Add bhindi if using and slowly add the coconut milk to get desired gravy ( I keep it minimum ) , and finally add 1 tablespoon Tamarind paste.Simmer for another minute to marry flavors .Take off with 1 teaspoon cold pressed virgin coconut oil ( optional ).This tastes as it looks - fantastic !

Sikandalous Cuisine

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