Simple Prawn Curry

Ingredients:
  • Prawns - 500 gms, cleaned, deveined
  • Onions - 3 medium sized, grated
  • Tomatoes - 1 large, chopped
  • Potatoes - 2 large, cubed
  • Ginger Garlic Paste - 1 tbsp
  • Green Chilli - 2 large
  • Turmeric - 1 tsp
  • Chilli Powder - 1/2 tsp
  • Salt - to taste
  • Sugar - 1 tsp
  • Garam Masala Whole - Bay Leaf (2), Cinnamon (1 inch stick), Cardamom (3), Clove (3), Pepper (3-4) - All pounded a little in pestle
  • Garam Masala Powder

Process:
  1. Rub the prawns with salt and turmeric. Heat oil in a pan and sautee it lightly. Keep aside.
    Take the potatoes in a microwave safe bowl and add water and salt. Run the micro under high power for 3 minutes. After about 2-3 minutes, drain the water and wash it with cold water (This is to drain the starch from the potatoes as well as ensure that it absorbes less oil while frying)
  2. Heat oil in the pan, add the whole spices and allow to fry for about 15 secs and add the onion paste.
  3. Fry the onion paste for about a minute and add the ginger garlic paste.
  4. After about 5 mins of frying, add the tomatoes & green chilly with a small slit. Fry till about 80% done.
  5. Add the powdered spices (Turmeric, chilli powder, sugar, salt) (I take the spices in a bowl, add a little water and whip it into a nice thick paste before I start the cooking).
  6. After about 3-4 mins, add the potatoes and keep frying.
  7. When the entire mix is drying and starts sticking to the pan, add a little water (just the amount to loosen the sticking) and allow it to fry for some more time.
  8. Add about 2-3 cups of water.
  9. Just before the water comes to boil, add the prawns and keep boiling till you get the thickened gravy as required.
  10. Add the Garam Masala powder and chopped corriander and serve.

Comments

Post a Comment

Popular posts from this blog

Dum Aloo (Bengali Style)

Image
1. Take baby potatoes. If you do not get baby potatoes, use medium / small potatoes. In case you are using the later, slit them partially, else for baby potatoes take the whole ones (with skin), and pressure cook them in salt water. It should not be boiled to perfection and keep it a little hard. Peel off the skin and take them in a bowl. Add a little turmeric powder and salt and mix. 2. Take onions and thinly slice them and keep aside. 3. Take one large tomato and chop them and keep aside. 4. Take a inch of ginger and 5-6 cloves of garlic and crush them with a pestle. 5. Chop fresh coriander leaves and keep aside for garnishing. 6. Take a fistful of green peas and blanch them (boil water and salt and once boiling, remove from fire and add the peas) 7. In a bowl, take the following spices - red chilli powder, garam masala powder (little cinnamon, cardamom, clove, nutmeg, mace: roasted and ground), turmeric powder, a little sugar, salt. Take 2 tbsp curd (plain yogurt) and mix all the in...
Read more

Golbari'r Kosha Mangsho

Image
For quite sometime we have been coming across various patrons and "well wishers" of a Calcutta mutton joint named Golbari. And the dish in specific mention was Golbari'r Kosha Mangsho. Golbari is actually the round building located at the 5 road crossing at Shyambazar in Kolkata. I am told that the original owners have now transferred the ownership and the place is now known as New Punjab Hotel. Kosha Mangsho loosely translated means a dry mutton dish with excess efforts on maturing part on the pan while cooking. At home we have been contemplating having this dish for quite sometime now. With the potential risks of LDL, Uric Acid, expanding girth, etc it's a challenge to have red meat at home, as a common fare. Hence the entry of red meat needs adequate pampering 😋. This time we thought we will try the preparation of the famed Golbari'r Kosha Mangsho. Mr Google helped us extensively and we landed up on the page of Anwesha,  http://peanutsontheroad.com . And thank...
Read more

Food Stories from Burma

Image
During my childhood, I was often told anecdotes about how some of our relatives had migrated from Burma (Rangoon in particular), to Calcutta under difficult circumstances. Closest in that circle was one of my maternal Aunts' husband (mesho) who had migrated with his entire family to Calcutta and started afresh in a small apartment near Calcutta's Gariahat. An excellent gourmet and extremely knowledgeable about food pairing, he was also an extremely interesting story teller. He was the first person who made me aware of Burma. During my school days, came across stories (from teachers) based on characters shuttling between between Rangoon and Calcutta. One of the most significant was that of " Pather Daabi " by Sarat Chandra Chattopadhyay. And while learning, I came to learn the word " ambidextrous " which was an unique ability of the protagonist, Sabyasachi.  Few months back when an opportunity came up to visit this wonderful country, Burma, (now Myanmar...
Read more