Posted By : Joanna D'souza
Fish and 🐚 Shell
fish being the staple food of East
Indians From Mumbai and other parts of Maharastra , Fish curries is most
favorite among majority of our East Indian Folks , The basic Coconut gravy is
almost the same for any kind of fish or Seafood with slight variation , Prawns
are Easily available hence it’s Cooked almost all 6 days of a week
1bowl approximately 25 medium sized with Shell and Head On prawns
just make a slit on each prawns to clean the black dirt that’s at the center of
it
Ground Masala Preparation
4 Green Chilles roughly Chopped
50 gms fresh wet coconut grated
½ cup chopped Coriander leaves
4 flakes of roughly Chopped garlic
2 Tablespoon Homemade Fish Masala
1 Marble sized Tamarind ball diluted in Luke warm water extracted
juice or use
1 Teaspoon Tamarind Pulp add up when you are grinding your wet
Masala
½ Coconut extracted Milk set aside to be added later
Incase you Don’t have Homemade Fish Masala pls use the below
ingredients to prepare this Prawns Curry
ingredients
For Ground Paste without Homemade Fish Masala
¼
teaspoon Turmeric powder
1.5
Tablespoon Coriander Seeds
1/2
Tablespoon Cumin Seeds
1
teaspoon Black Pepper
7-8
Garlic
4 -
5 Kashmiri red chilies
1/2
Tablespoon Tamarind Pulp
1
cup Fresh Coconut grated
1
cup Water
Grind all this above ingredients to fine consistency gradually
adding 50 ml of water as and when Required
Method Of Preparation :
Heat your vessel
Add 3 Tablespoon of oil
Add 1 finely sliced onion and bagar it until soft and Transparent
Add 1 Medium sized finely chopped 🍅
Tomatoes also saute and bagar it along with onion until soft and dissolved
Then add the Prawns and saute it just for 1 minute until it turns
pink and flavours erupt
Add ground Masala over low heat then fry till oil seperates sprinkle little water if
required to prevent burning
Add enough water to cover
the prawns by an inch then
Bring it to full boil lower heat and simmer for about 10 minutes
Add salt as per Taste
Add Coconut extracted Milk at this point
Cook for another 5 minutes once the prawns turn fully pink and is cooked Switch off the 🔥 flame and let it simmer in it's own
heat
Remove from heat
Serve it hot with Steamed Rice and some prefer to enjoy this Iconic
Dish with ✋ Handmade Rice Rowtys too
Recipe Notes :
Traditionally
Kokum is used for giving the sourness. I have used Tamarind. If you have kokum,
use it instead for authentic flavor.
The
cooking time of prawn depends on its size,so judge it accordingly. Cooking
prawns for too long results in rubbery prawns.
Comments
Post a Comment