TIGER PRAWNS CURRY (in easy method)

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Main ingredients: tiger prawns and prawns masala pwd or garam masala pwd.

Preparation and cook time: 35- 45 minutes.

Serves: 4.

TIGER PRAWNS CURRY (in easy method)

TIGER PRAWNS CURRY (in easy method)

 

INGREDIENTS:

  1. 1 kg tiger prawns (de shelled, neatly cleaned and washed).
  2. 2 medium onions (chopped).
  3. 4 green chilies (chopped).
  4. Salt to taste.
  5. 1 pinch turmeric pwd.
  6. 1 tsp red chilly pwd or as per to taste.
  7. 1 tbsp coriander pwd.
  8. ¾  tsp prawns masalka pwd or garam masala pwd.
  9. 2-3 tbsp oil.
  10. 2 tbsp fresh chopped cilantro.
  11. 1 tsp chopped ginger.
  12.  6-8 flakes garlic.
  13. 2 tbsp chopped coconut bits.

PREPARATION:

ground coconut ginger garlic paste

ground coconut ginger garlic paste

 

  • In a mix jar grind the chopped coconut bits along with chopped ginger and garlic flakes to a smooth paste.

COOKING  METHOD:

  1.  Heat oil in a cooking vessel, add chopped onion and green chilies and saute until translucent.

    PREPARATION OF TIGER PRAWNS CURRY

    PREPARATION OF TIGER PRAWNS CURRY

  2. Add raw prawns, salt and turmeric pwd and stir occasionally  for 7- 10 minutes or until the water evaporates.

    TIGER PRAWNS CURRY PREPARATION

    TIGER PRAWNS CURRY PREPARATION

  3. Now add ground coconut ginger garlic paste, coriander pwd, Red chilly pwd and stir fry for a minute.
    TIGER PRAWNS CURRY PREPARATION

    TIGER PRAWNS CURRY PREPARATION

  4. Add one and half cup of water and cook covered on low flame for 10- 15 minutes or until the gravy thickens.
    TIGER PRAWNS CURRY PREPARATION

    TIGER PRAWNS CURRY PREPARATION

  5. Finally  add prawn masala pwd or garam masala pwd and cook for another 2-3 minutes. Garnish with fresh chopped cilantro.

    TIGER PRAWNS CURRY (in easy method)

    TIGER PRAWNS CURRY (in easy method)

Serve hot with steamed rice or any type of roti.

SABITHA..

 

 

 

 

 

MUTTON SHAHI KORMA

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Main ingredients: mutton, spices, almonds and saffron threads.

Preparation and cook time: 35- 45 minutes.

Serves :  3-4.

MUTTON SHAHI KORMA

MUTTON SHAHI KORMA

 

INGREDIENTS:

  1. ½ neatly cleaned and washed mutton.
  2. 2 medium onions chopped.
  3. 4 green chilies (chopped).
  4. 2-3 tbsp oil.
  5.  Salt- to taste.
  6.  1 pinch turmeric pwd.
  7.  1 ½ tsp red chilly pwd or as per your taste.
  8. 1 tbsp almonds/ badam.
  9. 1 tbsp coriander pwd.
  10. 1 tsp Fennel seeds/ saunf/ somp.
  11. 2 tbsp curd/ yogurt.
  12. 1 pinch Saffron threads (soaked in hot milk).
  13. SPICES: (6 cloves/ lovng + 1” cinnamon stick/ dalchini+ 2 cardamom/ Elaichi).
  14. 2 tbsp fresh chopped coriander leaves.

PREPARATION:

  • Grind above mentioned spices to a fine powder.
  • Grind the almonds along with sufficient water to a smooth paste.

METHOD:

  1. Heat oil in a cooking vessel, add fennel seeds and saute  for a few sec.
  2. Add chopped  onion, green chilies and saute for a minute.
  3.  Add ginger garlic paste and saute again until fragrant.

    MUTTON SHAHI KORMA PREPARATION

    MUTTON SHAHI KORMA PREPARATION

  4. Now add mutton bits, salt, turmeric pwd, red chilly pwd and let it cook until the water almost evaporates.

    MUTTON SHAHI KORMA PREPARATION

    MUTTON SHAHI KORMA PREPARATION

  5. Add ground almond paste,yogurt and coriander pwd and mix.
  6. Add 1 and half cup of water and combine well, cook covered on low flame for 15- 20 minutes or until the mutton done.
    MUTTON SHAHI KORMA PREPARATION

    MUTTON SHAHI KORMA PREPARATION

    MUTTON SHAHI KORMA PREPARATION

    MUTTON SHAHI KORMA PREPARATION

  7. Finally add the saffron milk, ground spice pwd, chopped coriander and let it cook for a few minutes or till the curry  reaches to desired thickens.

Serve hot with steamed rice or biryani or roti.

SABITHA..

 

 

 

 

 

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