Garlic Prawns

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You Need:

  • Prawns, cleaned and de-veined.
  • Garlic Paste about one tablespoon.
  • Pepper Powder
  • Salt
  • A one inch piece of cold butter

Mix all ingredients except the butter and then carefully place the prawns in a moderately hot nonstick pan. Do not stack them up. After a min or two place the cold butter in the middle of the pan. Now slowly and carefully shake the pan around. The butter will start melting and also knock the prawns causing them to get free from the pan. When the pan makes a loud sizzling sound, remove from heat and keep rotating the prawns in it. When the sound goes away, return to heat. Keep repeating this for about 5 to 6 times. This much time is enough for the prawns to get cooked.

Its always a good idea to slice up a prawn and check if its done. This one step will make you confident about the prawns being cooked and also save you from overcooking the remaining prawns.

 

Prawns Pulao

Soak two cups of zeera-samba rice in water.

Marinate prawns in half a cup of yogurt, red chilli powder, turmeric powder and coriander powder.

Prepare the remaining ingredients, three chopped onions, a sliced tomato, chopped coriander and a lemon.

Heat some butter and oil. Add a stick of cinnamon and some cloves. Now fry the onions till they are almost brown. Add and fry Ginger garlic paste till the raw smell is gone. Add tomato and coriander. Season with salt. Use the tomato to deglaze the pan.

Add the prawns and after a three mins add lemon juice. Deglaze again. Meanwhile start heating 3.5 cups of water.

Add the rice and the boiling hot water.

Pressure cook on low heat for approx 9 mins.

Your simple prawn pulao is ready.

Prawns Masala

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One of the biggest worries when cooking something as delicate as prawns is overcooking them. Either they are cooked too fast and don’t absorb any flavor or they are overcooked and you can use them as tennis balls.

This simple recipe will protect them while developing a brilliant flavor profile.

In a blender just puree together 2 (white )onions, 3 tomatoes, a teaspoon or turmeric, 2 teaspoons of red chilly powder, 3 teaspoons of coriander powder, a little coconut and salt.

Heat oil and cook the paste on low to medium heat. Stirring occasionally. Keep a watch to avoid burning it but let it cook till its develops a nice shine. Use prawns at room temperature. Then bury the prawns in this paste and cook covered on low heat for about 8 mins. Do NOT under any circumstance open the lid.

After the 8 mins have elapsed, add some chopped coriander leaves and mix it well. Slice a prawn to check if its cooked. There should be no pink inside it.

Serve hot with rotis or rice.

Pumpkin and Prawns

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A completely uncomplicated recipe that packs a punch of flavor and alpha carotene.

Melt butter then add olive oil. Saute garlic. On a low flame cook some prawns. Once they are almost done, remove and keep separately. Do not overcook them.

Into that oil filled with the amazing flavors of garlic and prawns, fry small pieces of a pumpkin on high heat. Keep stirring. When you are able to slice thru the pumpkin without resistance add a lot of chopped coriander. Add the prawns and bury them inside the hot pumpkin and switch off the stove. If there was any portion left uncooked in the prawns, its going to be perfect now. This is why its very important you don’t overcook them in the initial round.

Now about that alpha carotene, its simply one of those things that lets you live longer.

Methi, Turai and Jhinga (Fenugreek, Gourd and Prawns)

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Fenugreek Leaves or Methi is rich in calcium, phosphorus, and a good source of Iron and vitamin C. Steaming is considered the best way of cooking this herb, as all the vitamins are retained.
 
Ridge gourd is extremely rich in dietary fiber and enriched with all the vital elements that include Vit-C, Zinc, Iron, Riboflavin, Magnesium, Thiamin and traces of another minerals.
 
Prawns are simply the best thing ever.
 
Combine all three and we have an amazing keto compliant dish.
 
Remove the roots from the methi (Fenugreek) plants and chop them up. Saves you a lot of time.🙂
 
Heat oil. Season it with turmeric powder, chilly powder, dry red chilly. Drop in slices of ridge gourd. Cook for 4-5 mins and then place all the methi on top of it. Do not mix. Place the prawns on top of the methi. Cover and cook on low heat of 10 mins. This is enough to cook everything. Open and cook uncovered on high heat and mix it all up. There will be a good amount of water collected in the pan. So push everything to the sides and let the water boil away without boiling the greens and prawns.
 
Now this recipe will not reduce the bitterness in the methi. If you have a problem with this then simply add a chopped up apple or oranges into it. They will counteract the bitterness. The reason why wives are called the apple of the husband’s eyes…they remove the bitterness from everything.

Prawns Masala

Marinate prawns in turmeric, red chilli powder, coriander+ cumin powder, ginger garlic paste and salt for thirty minutes.

Add some water and cook on medium heat till the prawns are almost cooked and the water has evaporated.

Remove the prawns and keep them aside.

In the same pan take a good amount of oil and saute lots of chopped onions and curry leaves. Cook them till the onions turn almost red. We want them at the sweetest can be.

Add some coriander powder, red chilli powder and turmeric. After mixing well add the prawns.

Combine them and garnish with fresh coriander leaves.

Serve hot.