Creamy prawn curry
Creamy prawn curry Creamy prawn curry

Creamy Prawn Curry

I remember  as  child ,I always liked prawns just because I would always get the feeling of munching cashews , the look and the crunchiness was similar to that of cashews for me. And my mother would just deep fry them in refined oil and sprinkle some salt, pepper and chat masala and we would devour them in minutes. I love when the prawns pinken and curl up on frying even though I have turned into a vegetarian since the last five years.

Creamy Prawn Curry

       Here is a prawn curry recipe which I am posting on the blog keeping my sister’s tastes in mind.She likes prawn curry but the there should’nt  be just prawns in it and unlike the previous prawn curry that I have put up on the blog , no chunks of tomatoes, just a smooth silky curry with a few prawns and a mild flavor of the spices.

Creamy Prawn Curry

Ingredients for Creamy prawn curry:

1.             300 grams shelled and deveined prawns  ( about one cup              heaped)

2.             ¾ th boiled peas

3.             One cup cubed carrots

4.             4-5 tablespoons tomato puree

5.             One level tablespoon ginger garlic paste

6.             One level teaspoon coriander powder

7.             Half a teaspoon turmeric powder

8.             ¾ th teaspoon Kashmiri red chilli powder

9.             Salt to taste or about one and half teaspoon

10.         Two generous pinches of fenugreek seed powder ( optional)

11.         Two generous pinches of fennel seed powder / saunf powder ( optional)

12.             Two medium onions sliced thin

13.             A few sprigs of curry leaves

14.             One teaspoon cumin seeds

15.             3-4 tablespoons refind oil

16.             200 ml coconut milk

Method for Creamy Prawn curry:

1.  Take oil in a heavy bottomed pan and when it gets warm on medium heat add the cumin seeds.

2.  The moment they change colour after a few seconds add the curry leaves and tumble in the carrots.

3.  Stir the carrots for 2-3 minutes and then add the peas and stir for another two minutes.

4.  Remove the carrots and peas and keep aside and in the same pan add the sliced onions.

5.  Stir fry the onions till they turn a golden brown and then add the tomato puree, ginger garlic paste, turmeric powder, coriander powder and the Kashmiri red chilli powder one by one and stir till the mixture begins to leave oil on the sides.

6.  Add just about a quarter cup of water and the moment it comes to a boil tumble in the prawns , give a stir and cover and let the prawns cook for about five minutes or till cooked through.

7.  Add the peas and the carrots followed by the coconut milk, and the moment the curry on the sides of the pan begins to simmer, just turn off the gas and sprinkle the dry fenugreek powder and the fennel seed powder and the salt and give a good stir.

Creamy Prawn Curry

8.  Serve hot with rice or noodles.

Creamy Prawn Curry

coconut milk· curries· curry leaves· sea food

Creamy prawn curry
Creamy prawn curry Creamy prawn curry

Creamy Prawn Curry

I remember  as  child ,I always liked prawns just because I would always get the feeling of munching cashews , the look and the crunchiness was similar to that of cashews for me. And my mother would just deep fry them in refined oil and sprinkle some salt, pepper and chat masala and we would devour them in minutes. I love when the prawns pinken and curl up on frying even though I have turned into a vegetarian since the last five years.

Creamy Prawn Curry

       Here is a prawn curry recipe which I am posting on the blog keeping my sister’s tastes in mind.She likes prawn curry but the there should’nt  be just prawns in it and unlike the previous prawn curry that I have put up on the blog , no chunks of tomatoes, just a smooth silky curry with a few prawns and a mild flavor of the spices.

Creamy Prawn Curry

Ingredients for Creamy prawn curry:

1.             300 grams shelled and deveined prawns  ( about one cup              heaped)

2.             ¾ th boiled peas

3.             One cup cubed carrots

4.             4-5 tablespoons tomato puree

5.             One level tablespoon ginger garlic paste

6.             One level teaspoon coriander powder

7.             Half a teaspoon turmeric powder

8.             ¾ th teaspoon Kashmiri red chilli powder

9.             Salt to taste or about one and half teaspoon

10.         Two generous pinches of fenugreek seed powder ( optional)

11.         Two generous pinches of fennel seed powder / saunf powder ( optional)

12.             Two medium onions sliced thin

13.             A few sprigs of curry leaves

14.             One teaspoon cumin seeds

15.             3-4 tablespoons refind oil

16.             200 ml coconut milk

Method for Creamy Prawn curry:

1.  Take oil in a heavy bottomed pan and when it gets warm on medium heat add the cumin seeds.

2.  The moment they change colour after a few seconds add the curry leaves and tumble in the carrots.

3.  Stir the carrots for 2-3 minutes and then add the peas and stir for another two minutes.

4.  Remove the carrots and peas and keep aside and in the same pan add the sliced onions.

5.  Stir fry the onions till they turn a golden brown and then add the tomato puree, ginger garlic paste, turmeric powder, coriander powder and the Kashmiri red chilli powder one by one and stir till the mixture begins to leave oil on the sides.

6.  Add just about a quarter cup of water and the moment it comes to a boil tumble in the prawns , give a stir and cover and let the prawns cook for about five minutes or till cooked through.

7.  Add the peas and the carrots followed by the coconut milk, and the moment the curry on the sides of the pan begins to simmer, just turn off the gas and sprinkle the dry fenugreek powder and the fennel seed powder and the salt and give a good stir.

Creamy Prawn Curry

8.  Serve hot with rice or noodles.

Creamy Prawn Curry

Baked fish

(super low calorie)

I have little to say about this fish recipe as I feel the photograph speaks for itself. Half a kilo of a kingfish cooked with the simplest of spices and just two – three tablespoons of oil and yet such  an exotic flavor , which is an absolute feast for the eyes and palate. I would say that this recipe of "Baked fish " is strictly for fish lovers as there is absolutely no strong seasoning to "doll up" if I may be allowed to say the preparation.....just a few simple basic "Indian kitchen "spices found in the humblest of the homes , smeared carelessly on the fish and then baked or cooked on the gas , however you would prefer it. 

Ingredients:

1.  Half a kilo king fish ( a single piece or many pieces as it suits you)

2.   6- 8 medium tomatoes crossed with a knife on the top slightly

3.   One and half  tablespoons lemon juice or plain vinegar ( I have used coconut vinegar here)

4.  One fourth teaspoon turmeric powder

5.  Half a teaspoon Kashmiri red chilli powder

6.  One eighth teaspoon garam masala

7.   Salt to taste or like I did one teaspoon only

8.   Potato fries

9.   Onions cut in wedges

10.            Two three tablespoons oil

Method:

1.   Wash and pat dry the fish piece or pieces .

2.   Mix the ingredients numbered from 3 to 7.

3.   Smear the mixture on the fish pieces on both the sides and keep aside for atleast half an hour to any number of hours in the refrigerator.

4.   Place the fish on a baking tray and place the tomatoes on the sides .

5.   Brush the oil on the fish and the tomatoes.

6.   Bake in a preheated oven at 180 degree celcius for ten  minutes on each sides.

7.   Enjoy the fish fillets with mint chutney , finger fries and onion wedges.

   

low calorie· non vegetarian baked dishes· sea food

Baked fish

(super low calorie)

I have little to say about this fish recipe as I feel the photograph speaks for itself. Half a kilo of a kingfish cooked with the simplest of spices and just two – three tablespoons of oil and yet such  an exotic flavor , which is an absolute feast for the eyes and palate. I would say that this recipe of "Baked fish " is strictly for fish lovers as there is absolutely no strong seasoning to "doll up" if I may be allowed to say the preparation.....just a few simple basic "Indian kitchen "spices found in the humblest of the homes , smeared carelessly on the fish and then baked or cooked on the gas , however you would prefer it. 

Ingredients:

1.  Half a kilo king fish ( a single piece or many pieces as it suits you)

2.   6- 8 medium tomatoes crossed with a knife on the top slightly

3.   One and half  tablespoons lemon juice or plain vinegar ( I have used coconut vinegar here)

4.  One fourth teaspoon turmeric powder

5.  Half a teaspoon Kashmiri red chilli powder

6.  One eighth teaspoon garam masala

7.   Salt to taste or like I did one teaspoon only

8.   Potato fries

9.   Onions cut in wedges

10.            Two three tablespoons oil

Method:

1.   Wash and pat dry the fish piece or pieces .

2.   Mix the ingredients numbered from 3 to 7.

3.   Smear the mixture on the fish pieces on both the sides and keep aside for atleast half an hour to any number of hours in the refrigerator.

4.   Place the fish on a baking tray and place the tomatoes on the sides .

5.   Brush the oil on the fish and the tomatoes.

6.   Bake in a preheated oven at 180 degree celcius for ten  minutes on each sides.

7.   Enjoy the fish fillets with mint chutney , finger fries and onion wedges.

   

Fish pakoras / fritters

        In Punjab the fish is preferred as a dry snack with chutney and pickled onions. My family loves fish this way and I cleverly make a few accompaniments like stir fried vegetables and home made brown bread with garlic butter and convert the snack into a complete meal….that way everyone is happy.

Ingredients:

For the fish pakoras  / fritters

1.           500 grams fish cut in 2 inch pieces of 1.5 cm thickness

2.           ¼ teaspoon turmeric powder

3.           ½ teaspoon coriander powder

4.          1 teaspoon Kashmiri red chilli powder

5.           Salt to taste or like I put 1 level teaspoon

6.           ½ teaspoon garam masala

7.           ½ teaspoon dry aniseed seed powder/ saunf powder

8.           ½ teaspoon  dry bishop seeds powder / ajwain powder

9.            ½ teaspoon chat masala

10.       1 level tablespoon chick pea flour / besan

11.       Mustard oil for frying

Method:

1.    Mix all the dry masalas from 2 to 9 in the list and marinate the fish for at least 20 minutes to half an hour.

2.    Smoke the mustard oil and let it cool down.

3.    Just before frying, warm the mustard oil again on medium flame .

4.      You will need to add a tablespoon of water in the fish if the pieces are absolutely dry and then follow by sprinkling  a tablespoon of chick pea flour and mix gently.

5.      Deep fry on medium flame till fish pieces are done, to check if the fish is done just pierce the fish gently with a tip of a sharp knife and if the knife goes easily that means the fish is cooked , fish pieces that size will take about  five minutes on each side to cook.

•  For the stir fried vegetables to go as an accomplaniment:

1.  Take about a cup  each of chopped carrots and potatoes and another cup of peas. Boil them or steam them like I did in a vegetable steamer and in just one whistle of the pressure cooker,that way vegetables remain  crunchy.

2.  Take a tablespoon of butter in a pan and when it begins to melt on medium flame just tumble in the cooled vegetables and toss them once and season with salt pepper and a dash of dry mixed herbs.

•   Garlic butter:

          For every tablespoon of butter take about two cloves of crushed garlic and mix it well till blended. Sprinkle a dash of dry herbs and spread the butter generously on the brown bread.

So there you are….Fish pakoras with stir fried vegetables and brown bread with garlic butter.

   

sea food

Fish pakoras / fritters

        In Punjab the fish is preferred as a dry snack with chutney and pickled onions. My family loves fish this way and I cleverly make a few accompaniments like stir fried vegetables and home made brown bread with garlic butter and convert the snack into a complete meal….that way everyone is happy.

Ingredients:

For the fish pakoras  / fritters

1.           500 grams fish cut in 2 inch pieces of 1.5 cm thickness

2.           ¼ teaspoon turmeric powder

3.           ½ teaspoon coriander powder

4.          1 teaspoon Kashmiri red chilli powder

5.           Salt to taste or like I put 1 level teaspoon

6.           ½ teaspoon garam masala

7.           ½ teaspoon dry aniseed seed powder/ saunf powder

8.           ½ teaspoon  dry bishop seeds powder / ajwain powder

9.            ½ teaspoon chat masala

10.       1 level tablespoon chick pea flour / besan

11.       Mustard oil for frying

Method:

1.    Mix all the dry masalas from 2 to 9 in the list and marinate the fish for at least 20 minutes to half an hour.

2.    Smoke the mustard oil and let it cool down.

3.    Just before frying, warm the mustard oil again on medium flame .

4.      You will need to add a tablespoon of water in the fish if the pieces are absolutely dry and then follow by sprinkling  a tablespoon of chick pea flour and mix gently.

5.      Deep fry on medium flame till fish pieces are done, to check if the fish is done just pierce the fish gently with a tip of a sharp knife and if the knife goes easily that means the fish is cooked , fish pieces that size will take about  five minutes on each side to cook.

•  For the stir fried vegetables to go as an accomplaniment:

1.  Take about a cup  each of chopped carrots and potatoes and another cup of peas. Boil them or steam them like I did in a vegetable steamer and in just one whistle of the pressure cooker,that way vegetables remain  crunchy.

2.  Take a tablespoon of butter in a pan and when it begins to melt on medium flame just tumble in the cooled vegetables and toss them once and season with salt pepper and a dash of dry mixed herbs.

•   Garlic butter:

          For every tablespoon of butter take about two cloves of crushed garlic and mix it well till blended. Sprinkle a dash of dry herbs and spread the butter generously on the brown bread.

So there you are….Fish pakoras with stir fried vegetables and brown bread with garlic butter.

   

Fish curry

Ingredients:

1.   500 grams kingfish cut into 2 inch pieces  of about 1.5 cm thickness

2.   Two medium onions

3.   1 tablespoon ginger garlic paste

4.   100 ml tomato puree ( half a tetra pack)

5.    ½ teaspoon turmeric powder

6.    1 ½ teaspoon Kashmiri red chilli powder

7.    6 tablespoon oil

8.    ½ teaspoon chat masala

9.    ½ teaspoon garam masala and two piches of fennel seed( saunf) powder

10.                A few spices like, a teaspoon of cumin seeds, a few cloves/ laung, cinnamon/ dalchini and badi elacihi/ black cardamon

11.                Salt to taste

Method:

1.  Take half of the turmeric and red chilly powder and the chat masala from the above and marinate the fish pieces in them and keep aside for atleast fifteen minutes.

2.   Prepare the curry in the mean time.

3.   Blend the onions with two tablespoon of water and try not to make too smooth a paste.

4.   Warm  four tablespoons oil on medium flame and add the spices.

5.   The moment they change colour add the onions and stir fry till they turn brown.

6.   Add the ginger garlic paste and stir fry for two minutes followed by the tomato puree.

7.   Stir fry for another two minutes.

8.   Add the remaining red chilly powder and the turmeric and as soon as the mixture leaves oil on the sides, add half a cup of water.

9.   Turn the gas off….lets get on with the fish pieces.

10.                Take two tablespoons of oil in a nonstick pan and on medium flame place the fish pieces on the pan and let them get a little gently fried on both the sides. Keep them for just two minutes each on both the sides.

11.                Back to masala pan, let the water come to a boil and on medium flame add the fish pieces and let them cook covered for just about 5-7 minutes.

12.                Sprinkle two piches of fennel seed powder.

13.                 Serve with hot steaming rice.

  

curries· sea food

Fish curry

Ingredients:

1.   500 grams kingfish cut into 2 inch pieces  of about 1.5 cm thickness

2.   Two medium onions

3.   1 tablespoon ginger garlic paste

4.   100 ml tomato puree ( half a tetra pack)

5.    ½ teaspoon turmeric powder

6.    1 ½ teaspoon Kashmiri red chilli powder

7.    6 tablespoon oil

8.    ½ teaspoon chat masala

9.    ½ teaspoon garam masala and two piches of fennel seed( saunf) powder

10.                A few spices like, a teaspoon of cumin seeds, a few cloves/ laung, cinnamon/ dalchini and badi elacihi/ black cardamon

11.                Salt to taste

Method:

1.  Take half of the turmeric and red chilly powder and the chat masala from the above and marinate the fish pieces in them and keep aside for atleast fifteen minutes.

2.   Prepare the curry in the mean time.

3.   Blend the onions with two tablespoon of water and try not to make too smooth a paste.

4.   Warm  four tablespoons oil on medium flame and add the spices.

5.   The moment they change colour add the onions and stir fry till they turn brown.

6.   Add the ginger garlic paste and stir fry for two minutes followed by the tomato puree.

7.   Stir fry for another two minutes.

8.   Add the remaining red chilly powder and the turmeric and as soon as the mixture leaves oil on the sides, add half a cup of water.

9.   Turn the gas off….lets get on with the fish pieces.

10.                Take two tablespoons of oil in a nonstick pan and on medium flame place the fish pieces on the pan and let them get a little gently fried on both the sides. Keep them for just two minutes each on both the sides.

11.                Back to masala pan, let the water come to a boil and on medium flame add the fish pieces and let them cook covered for just about 5-7 minutes.

12.                Sprinkle two piches of fennel seed powder.

13.                 Serve with hot steaming rice.