Curried Prawns
Serving size: Serves 4
Cuisine type: Indian
Cooking time: Less than 30 minutes
INGREDIENTS
1kg prawns
60g butter
1 tablespoon curry powder
2 sticks celery
1 large onion
½ green pepper
1 medium tomato
4 tablespoons flour
salt, pepper
1½ cups water
1 cup milk
2 chicken stock cubes
1 teaspoon sugar
1 tablespoon lemon juice
METHOD
Shell and de-vein prawns. Melt butter, add curry powder, chopped celery, onion and pepper, saute gently 2 to 3 minutes.
Peel and chop tomato, add to pan, cook further 2 minutes. Stir in flour, salt, pepper, cook one minute. Gradually add water and milk. Add crumbled stock cubes, continue stirring until sauce boils and thickens.
Reduce heat, add sugar and lemon juice, simmer 20 to 25 minutes, stirring occasionally. Add prawn, allow to just heat through. Serve with hot rice.
CHINGRI MACHER MALAI CURRY
A Bengali delicacy made from jumbo prawns
Ingredients:
1. 1 tsp Milk Powder
2. 2 tsp coconut milk powder
3. Pinch of Red chili powder
4. 1 medium sized onion
5. 1 tsp cumin seeds
6. 1 tbsp raisins
7. 50 grams of Cashew Nut
8. 4 jumbo prawns dressed and marinated in lime juice for 45 minutes.
9. 1/2 tsp turmeric powder
10. 20 grams Grated coconut
11. 1 tsp poppy seeds
12. 5 tbsp mustard oil
13. 1tsp salt
Process:
Wash the marinated prawns to remove the sour taste.
Heat the oil in a pan for some time and with care fry the prawns while constantly turning for one minute.
Set aside the prawns in a covered container.
Put all the ingredients except the grated coconut in a blender and blend to make a smooth paste. Water may be added if need arises.
In the same oil that was used to fry the prawns, pour in the paste.
Saute for 5-8 minutes. The color should now take up a bit of brownish tinge.
Add the fried prawns and mix well.
Add about 100 ml water and the grated coconut and stir well.
Cover and let it cook for 10 minutes on low flame.
Take it off the flame after 10 minutes and garnish with raisins, and grated coconut.
This preparation would taste best when had with steamed rice.
Running the calories off next morning is suggested.
Prawn Gravy
Ingredients:
1/2 kg prawns
4 green chillies
4 onions
4 garlic flakes
Small ginger piece
3 cardamoms
3 cloves
2 small cinnamom sticks
2 tsp coriander seeds
2 tsp poppy seeds
Small coconut piece
Salt, chilli powder and turmeric as required
Few coriander leaves
5 tsp oil
Instructions:
Wash prawns and keep aside.
Chop green chillies and onions.
Grind ginger, garlic and all masala ingredients.
Add Salt, chilli powder and turmeric and the masala paste to prawns, add few water and cook.
Heat oil in a pan and fry green chillies and onions until brown, then add cooked prawns and fry them for few more minutes.
Add coriander leaves and remove from heat.
Prawns with Ambazhanga Gravy
Ingredients:
3 cups of shelled, cleaned small prawns
1 cup of ambazhanga cut into bite sizes
1 small piece of kudampuli (depends on the variety of ambazhanga. Ours is not that sour and so I add one small piece of kudampuli as a backup)
1 sprig of curry leaves
3 tablespoons of Corainder powder, 2 tsp of chili powder, ¼ tsp of turmeric powder. Make it a paste
1 tbsp ginger diced, 6 pods of garlic diced, ¼ cup of shallots or onion diced.
Preparation:
Add everything mix well with salt and add 2 cups of thin coconut milk.
Boil and simmer for 10 minutes. Then just before taking off from fire, add ½ cup of thick coconut milk. Take off from heat.
Heat 2 tsp of oil, sauté 1 tsp of thinly diced shallots, 1 sprig of curry leaves, 2 red chili split. Add to the curry.
Serve hot with rice.
For curries with coconut milk, storing and reheating destroys the real flavour. So always make them in small batches.
South Indian Prawn Gravy
Ingredients:
500gm of med-sized prawn,cleaned,washed & drained.
4cloves garlic-peeled.
2inch piece fresh ginger-scraped
Make ginger-garlic paste.
2big red onions – sliced thinly.
1big Tomato – cut into small pieces.
1tsp Chillypowder,2tsp Coriender Powder,a pinch of Turmeric powder.
Some Curry leaf & Coriender leaf to garnish.
Directions:
In a pan pour some oil.
Add the sliced red onions&fry till it becomes soft.
Add all the chilly,coriender,turmeric powders.
Then add the ginger-garlic paste.
Add tomatoes and cook it well.
Atlast add the prawns & salt .
Cook in medium heat for 15min.
Garnish it with curry-corienders.
Coconut Prawn Gravy
Ingredients:
500 gms Prawns
2 Onions
2 Tomatoes
1 Pinch fennel seeds
1 tsp Turmeric powder
2 tsp Chilli powder
3 tsp Coriander powder
4 Green chillies (chopped)
3 Garlic flakes (crushed)
2 tbsp Coconut oil
1 Cup coconut
2 tbsp Tamarind paste
2 Cups water
Curry leaves
Salt to taste
Preparation:
Chop the onions and tomatoes.
Wash and clean the prawns.
Heat 1 tsp coconut oil.
Fry grated coconut, fennel seeds and chopped onions till brown.
Blend it well with water.
Roast the turmeric powder, chilli powder and coriander powder.
Mix the roasted powders with chopped tomatoes, garlic, blended coconut, salt and tamarind paste.
Now add 2 cups water and cook till the mixture turns thick.
Add prawns and cook till done.
Mix green chillies.
Heat the oil.
Fry curry leaves.
Adorn with fried curry leaves.
Coconut prawn gravy is ready.
Fried Noodles and Prawns Gravy Recipe
(Kuaytiaw Phat Naa Kung)
Fried Noodles and Prawn Gravy
Ingredients:
100 grams thin brown rice noodles
1/4 cup prawns, cut into pieces
2 Chinese kale
1 tbsp chopped garlic
3 tsp fish sauce
3 tsp brown sugar
1 tsp oyster sauce
3 tbsp chicken stock
2 tbsp olive oil
Instructions:
Wash the kale, peeling off the hard skin; separate the leaves and the stems. Cut the leaves into pieces about 1″ long, and slice the stems diagonally.
Soak the noodles until tender drain and blanch in hot boiling water for a few minutes. Remove from heat and toss with a small amount of oil to prevent clumping.
Heat I tbsp of oil in a wok until hot, add the noodles and stir well. Season with 1 tsp each of sugar and fish sauce. Stir to combine, then remove from the wok and set aside.
Sauté garlic in olive oil until golden, add the kale stems, prawns and chicken stock. When it reaches a boil, add the leaves and stir well.
Season with the remaining sugar and fish sauce, followed by oyster sauce, stirring to combine. Remove from the heat.
Arrange the fried noodles on a serving dish, spoon the prawns and sauce over Serve hot with pickled chili in vinegar.
Prawns in Spicy Onion Gravy
Ingredients:
Prawns – 200 gms (cleaned and de-veined)
finely chopped onion – 300 gms
ginger & garlic paste – 1 tbsp
coriander powder – 2 tbsp
chilli powder – 3/4 tbsp
turmeric powder – 1/4 tbsp
chopped coriander leaves, 3 tbsp
mustard – 1/4 tbsp
curry leaves – a few
oil – 3-4 tbsp
salt to taste
Instructions:
Cook the ingredients from 2 to 7 together in a pressure cooker for 2 whistles with salt and very little water as onions leave water after cooking.
Add the cleaned prawns to the cooked masala and stir it for 10 minutes until the prawns are cooked.
Heat oil in a fry pan and add mustard seeds, curry leaves and then the cooked prawn masala and keep stirring till the gravy is thick.
Add little black pepper powder and chopped coriander leaves if required.
Artichoke and asparagus fritters with olive relish
Serving size: Serves 10 or more
Cooking time: Less than 60 minutes
Special options: Vegetarian
Course: Finger food, Lunch, Side dish, Snacks
INGREDIENTS
170g asparagus, trimmed, chopped finely
280g jar artichokes in brine, drained, chopped finely
2 eggs
2 tablespoons finely chopped fresh mint
½ cup (40g) finely grated parmesan cheese
¼ cup (35g) self-raising flour
vegetable oil, for shallow frying
olive relish
½ cup (60g) seeded green olives, chopped finely
½ cup (60g) seeded black olives, chopped finely
¼ cup finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh chives
1 tablespoon olive oil
1 tablespoon lemon juice
METHOD
Make olive relish.
Combine asparagus, artichoke, eggs, mint, cheese and flour in medium bowl.
Heat oil in large frying pan; shallow-fry heaped tablespoons of fritter mixture, in batches, until browned all over and cooked through. Drain fritters on absorbent paper; serve hot with olive relish.
olive relish
Combine ingredients in small bowl.
Chinese Curry Sauce
Ingredients
• 2 tbs. oil
• 3 cloves garlic, chopped
• 1 inch piece ginger, peeled and chopped/pureed or thinly sliced
• 2 tbs. plain flour
• 2 tsp. HOT curry powder (Madras or similar from Chinese grocers)
• 1/2 tsp. salt, adjust to taste
• 1/2 -1 tsp. chilli powder (depends upon your taste)
• 1 tsp. sweet paprika powder
• 2- 2.5 cups water
• Mamta's suggestions (optional);
• 1/2 onion, thinly sliced
• 1 1/2 to 2 tbs. tomato puree
Instructions
1. Mix curry powder and flour in a bowl and keep aside, dry.
2. Heat oil in a wok.
3. Add ginger and garlic, and onions if used. Stir fry, until lightly browned and their aroma rises.
4. Add flour and curry powder mix and allow it to bubble for 20-30 seconds. If you leave it too long, the flour will burn resulting in a bitter sauce.
5. Add salt, paprika and chilli powder to the bubbling mix and stir for a few seconds.
6. Add enough water, a little at a time, stirring all the while, just enough to get sauce consistency.
7. Add tomato puree, adjust seasoning and bring to boil. hen simmer briskly for a few minutes. Turn the heat off. This is the basic curry sauce like the â 'take-away' shop. People generally buy it with chips/French fries, as a dipping sauce.
8. You can also use it to make take-away style curries. When you are ready to cook a curry, like chicken, prawns, pork or boiled potatoes etc., heat 1 tbs. oil in a wok, stir-fry the chicken/prawns/meat/potatoes and add the curry paste. Continue to stir-fry for a few minutes. Add a little water, if you want more gravy.
9. Serve hot, with rice or noodles.
Notes
• You can add any of the following; fried onion slices, cooked carrot slices, pineapple chunks, peas, beans etc.
• One of our readers 'Topconker' recommends using 1 teaspoon Bolst's hot curry powder, instead if Madras Curry powder.
