Monday, 3 June 2013

Prawn Curry


During May-June, these river (Brahmaputra) prawns are available in the markets of Guwahati. They taste great cooked any way. Here is one way of preparing which my family loves.

Ingredients : 
                           6 prawns, shelled
                           paste of 1 onion+5 pods garlic+1 tsp mustard seed
                           1fresh green chilly, chopped (can be substituted by red chilly powder)
                           1 tomato, skinned and chopped
                           salt and turmeric to taste
                           a few fresh coriander leaves
                           few tbsp refine oil
Method : Smear prawn with salt and turmeric. Light fry and keep aside.
                       Heat oil, fry paste and green chilly. Add salt, turmeric. Add tomato when the paste turns brown. Fry till it turns deep brown and leaves sides of the pan. Pour water, stir well and drop the prawn. Cook covered till the gravy thickens.
Prawn turns hard if over cooked. Therefore, care should be taken while cooking or frying. While cooking this particular recipe, prawn can be dropped in the curry without frying before.
Serve garnished with fresh coriander leaves.


                       

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