Friday, December 5, 2008

Prawns and an eternal recipe...

Half the people at my place are allergic to prawns... that includes both my father and father- in- law...but prawns being the sinful treats they are... I love to cook them as often I can....
Both in Germany and USA we have had fresh stocks at home and I try and make innovative twists and turns( I don't actually know how innovative they are.)....the Bengali favorite "chingri maacher malaikari " is a favorite with us too..... but this post is not about that....

I cooked this first around 1 year back.... back then my cooking skills were pathetically restricted... but I was one brave little soul.....C was quite enthusiastic..( no other options for him..:))....

This is a short cut way to prepare a pulav....I prepare the rice first and then mix everything slowly....

Rice: long grained white rice cooked and cooled(take care not to overcook it)
tiger prawn or large prawns:200 gms cleaned deveined
Marinate the prawns with lime juice, salt and turmeric.
Frozen peas: 1 cup
Onion: one large sliced in rings and one small crushed
ginger garlic paste:
tomato:2 medium sized pureed or sliced thinly
green chillies: 2-3 slit
whole garam masala:cloves, cardamom and cinammon ground coursely
bay leaves
whole cumin seeds
coriander and cumin powder

cooking oil
One hard boiled egg to garnish

Marinate the prawns and keep it aside for 2-3 hours.
Next shallow fry them in a nonstick pan till they are pink on all sides.
Set them aside and soak the extra oil in a paper towel.
Next heat oil in a wok and put in half of the dry masalas except the coriander cumin powder.
Put in the onion paste followed by the tomatoes and turmeric.Put the gas on low medium and fry until oil starts coming out.
Next put in the yogurt and sugar according to taste.
Stir well and let the gravy form.
When the yogurt sauce boils put the prawns in it and season with salt and cumin coriander powder.
When you get the right consistancy take out the prawn mixture and put it aside.
Next in a large pan(which can hold all the rice) heat oil and put in rest of the dry masalas.
Fry lightly and put in the onion rings and chillies. Saute until the onion is light brown in color. Then put in the peas and let the mixture cook for 1-2 minutes.
Next put in the rice in batches and mix well with onion mixture.
Switch off the gas and at last add the prawn mixure and lighly fold into the rice . Take care not to break the rice. Season with salt according to taste.

Garnish with halves of boiled egg and serve piping hot!!


Sharmila said...

Thanks for coming over and adding me too Joyita. :-)
Whenever I make prawns I eat up right when frying .. or at the most fry them with leftover rice and chilli garlic ... nobody disrespects this lovely thing more than me. :-)

joyita said...

I know... Prawns are such great delights....will try and come up with more prawn recipes....