Prawns and Vegetables

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This is a family favorite. Goes very well with both rotis and rice.

You Need:

  • 200 gms of shelled and de-veined prawns.
  • 2 Onions finely chopped.
  • 3 Tomatoes roughly cut up.
  • 3 Medium potatoes cut into 2 cm pieces
  • 1 Large brinjal cut up or 7 to 8 small brinjals slit in the middle.
  • 2 Medium carrots, this is optional.
  • 1 whole green chilly
  • 1 teaspoon of turmeric.
  • 2 to 3 teaspoons of coriander powder
  • Finely chopped coriander leaves.

Heat oil and saute the onions with the green chilly, till translucent. Add turmeric and tomatoes. Season with salt. Cook on medium heat till the tomatoes have completely softened. Mix in the coriander powder.

Add the prawns and cook them for 2-3 minutes. They will start turning white in no time. Add the carrots, potatoes, brinjal and coriander leaves. Mix really well. Everything must get coated with the masala. Sprinkle a little water.

Pressure cook for exactly one whistle. As soon as the whistle starts, reduce heat to low. Switch off the stove after 5 mins.

Open only after the pressure has fully dissipated.

Enjoy a yummy side dish, which carries the flavors of its core ingredients.

Paprika Prawns

You need:

  • Prawns, with or without shells.
  • A tablespoon of Cumin: toasted and smashed.
  • A couple of garlic cloves, chopped fine.
  • A tablespoon of Paprika powder.
  • Olive oil.

Combine all ingredients and let them marinate at room temperature for at least fifteen minutes.

Drizzle olive oil in a pan. The pan must be large enough to accommodate all the prawns without stacking them on top of each other.

They cook really fast. So take care.

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.