My first post with prawn. One of my favorite in sea food is prawn. It is good for health and it is easy to cook. It takes less time to cook. Talking about prawn there are varieties. You can also see really big ones called lobsters. But i prefer the smaller ones which are more delicious.
Chetinad style is known for its special masala, spice and aroma. Prawn pepper masala goes well with briyani, roti / chapathi. I was once surfing for prawn recipe in YouTube. Saw a video of a grandma doing this prawn pepper fry. The look tempted me a lot. So i tried it the next week. Really turned out delicious.
I dint take step by step pics because i was just trying. But it turned out prawnly delicious in my first attempt. I could not wait to post it and here it is. Lets start...
Ingredients:
Prawn - 250gms (Shell off)
Onion - 1/2 cup chopped
Pepper powder - 1 tbsp
Cloves - 2 nos
Cardamom - 1 no
Cinnamon - 1 stick
Fennel seed - 1/2 tsp
Ginger - 1
Garlic - 2
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Cumin powder - 1 tsp
Oil - 2 tbsp
Coriander leaves to garnish
Salt to taste
Preparation:
1) Clean the prawns removing its shell.
2) Marinate prawn with turmeric powder, chili powder and salt for 10 - 15 mins.
3) In a pan heat 2 tsp oil and add cloves, cardamom, cinnamon, fennel seeds, ginger, garlic. Cook it for a min and allow it to cool.
4) Grind it to a paste and keep it aside.
5) In a pan add 2 tsp oil and add onion. Cook it until translucent. To this add grind paste and cook it for another min or 2.
6) Now add in the marinated prawn and cook covered for 2 mins. Prawn has water content in it. It releases it while cooking.
7) After cooking covered for 2 mins, cook uncovered for 2 mins. the water released from prawn evaporates and you will get a thick gravy texture.
8) Now add in cumin powder, pepper powder, required salt and cook for another 2 - 3 mins.
9) Garnish with coriander leaves and turn off the heat. Serve hot.
Notes:
1) Prawn cooks in 5 to 6 mins. When it curls and turns pink it is cooked.
2) If you would want a gravy type add in tomatoes with onions and adjust the spice levels accordingly.
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
Chetinad style is known for its special masala, spice and aroma. Prawn pepper masala goes well with briyani, roti / chapathi. I was once surfing for prawn recipe in YouTube. Saw a video of a grandma doing this prawn pepper fry. The look tempted me a lot. So i tried it the next week. Really turned out delicious.
I dint take step by step pics because i was just trying. But it turned out prawnly delicious in my first attempt. I could not wait to post it and here it is. Lets start...
Ingredients:
Prawn - 250gms (Shell off)
Onion - 1/2 cup chopped
Pepper powder - 1 tbsp
Cloves - 2 nos
Cardamom - 1 no
Cinnamon - 1 stick
Fennel seed - 1/2 tsp
Ginger - 1
Garlic - 2
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Cumin powder - 1 tsp
Oil - 2 tbsp
Coriander leaves to garnish
Salt to taste
Preparation:
1) Clean the prawns removing its shell.
2) Marinate prawn with turmeric powder, chili powder and salt for 10 - 15 mins.
3) In a pan heat 2 tsp oil and add cloves, cardamom, cinnamon, fennel seeds, ginger, garlic. Cook it for a min and allow it to cool.
4) Grind it to a paste and keep it aside.
5) In a pan add 2 tsp oil and add onion. Cook it until translucent. To this add grind paste and cook it for another min or 2.
6) Now add in the marinated prawn and cook covered for 2 mins. Prawn has water content in it. It releases it while cooking.
7) After cooking covered for 2 mins, cook uncovered for 2 mins. the water released from prawn evaporates and you will get a thick gravy texture.
8) Now add in cumin powder, pepper powder, required salt and cook for another 2 - 3 mins.
9) Garnish with coriander leaves and turn off the heat. Serve hot.
Notes:
1) Prawn cooks in 5 to 6 mins. When it curls and turns pink it is cooked.
2) If you would want a gravy type add in tomatoes with onions and adjust the spice levels accordingly.
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
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