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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This stew is one of the most versatile food in the world. This is my take on all the Prawn curries Ingredients:
20 medium size prawn (more the merrier) |
2 medium sized potato, cut in wedges |
20 gms french beans chopped |
20 gms of flat beans |
some peas |
one can put any vegetable.. like cabbage/ spinach etc howver avoid peppers/ capsicums.. |
1 clove of garlic finely chopped |
small quantity of ginger |
1 tsp coriander powder |
1 tsp cumin seed powder |
1 tsp black cumin seed |
1 dry red chilly |
3 green chillies slit in the middle |
1 medium sized tomatoes, cut in wedges |
coriander leaves |
mint leaves |
1/2 tsp garam masala (equal portion of cardamom, cloves and cinnamaon mixed and powdered) |
1 tbsp of lemon juice (freshly squeezed) |
please note avoid onions |
1/2 turmeric powder |
salt to taste |
sugar to taste. |
1/2 cup coconut milk (optional) |
Directions:
1. For marination.
2. (time 10mins)
3. Devein the prawn. Keep the tails intact (if u can)
4. Dust it with turmeric powder and salt to taste.. with slight bit of olive oil.
5. Saute all the vegetable excluding the tomatoes and green chillies in oil in Deep casserole/ Deep pan
6. In a pan take bit of oil and slightly fry the prawns...
7. Tranfer the left over oil and add 2 more tbsp of oil.
8. Heat the oil
9. Add the black cumin seed, garlic, ginger, coriander powder and cumin seed powder and fry them.
10. Add the 1/2 tsp turmeric powder (for the golden yellow colour) lightly fry
11. Now add the potatoes, french beans
12. flat beans, peas, spinach/cabbage and saute.
13. Put 1/4 tsp of sugar. this will help to keep the green of veggies.
14. Once the juices start coming out of the veggies.
15. Add 500 ml water.
16. Simmer for 8 mintes with the lid covered
17. Now add the prawns, green chillies and the tomatoes.
18. Add some salt to taste.
19. Add the garam masala
20. Put the lid let the stew simmer for 10 minutes
21. Add the coconut milk
22. Reduce the stew to thicken slightly.
23. Add some coriander leaves and mint leaves.
24. Serve it hot with boiled rice
25. This can a soup seved with toasted bread or croutons.
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