A simple and easy prawns (shrimp) dish made with garlic and curry leaves.
In my last post (which was two weeks back- I know, sorry! my bad!) I talked to you about the food we had in Goa. Once back to the cold of the north, and missing all the good sea food that we feasted on in Goa, I decided to try my hands at making some prawns.
I wanted something garlicky and spicy and I wanted curry leaves. If you know me, you know my love for curry leaves. Seriously, its my favorite indian ingredient. That and cumin seeds. Freshly roasted cumin powder, to be precise. And garlic. I love garlic. And this dish has two of those ingredients. A winner in my opinion.
Though I made this dish on the drier side, a little coconut milk in it would make this the perfect prawn gravy dish. Yup. I love coconut milk too. But that’s an experiment for another day.
This dish is pretty simple and quick to throw together. Not much pre-prep and prawns cook pretty quickly as well.
I used medium sized prawns, which came peeled and deveined. You could use jumbo prawns if you want, and make it as a starter dish to go with your cocktails.
After the prawns cook, you could fry a few onion rings in the leftover masala and oil like I did. It serves as a great accompaniment to the prawns. A trick I use in the Kerala style Fish fry recipe as well.
I also want to use today to apologize to all those who have been leaving comments on my blog. For a while I was not getting any notifications for comments being left on the blog and I honestly thought that since I was not being active on the blog, my readers had moved on, only to check my comments sections to find that I had missed out on a lot of comments. I replied to a few and am yet to reply to many others but I am getting there. I sincerely apologize for the delay.
I also apologize for the absence but I have a plan to get this blog back in action. I have mentioned about The Pink CakeBox in my previous posts and that is what has been keeping me busy. But I miss blogging. I miss styling for the blog, trying new recipes and just putting in my two bits on this space. But as hard as I am trying it is not happening. Since baking and cakes are still keeping me occupied I thought I will start sharing with you my adventures in “caking” on a weekly basis. Sharing tips wherever possible or the behind the scenes on how I did a particular cake- links or tutorials that helped, inspiration behind the cake and the thought process. The mistakes I did and the lessons I learnt, anything that can help somebody who also wants to make their own decorated cake. I am no expert by any mean and am learning with every cake, but hope that from my experience somebody else can learn something new.
And why am I telling you all this. Basically so that its there in written and not an idea in my head. So that I actually put it in action on this blog and if I don’t, I hope somebody who is reading this will keep nudging me to do so. But till then, here is a recipe for prawns in garlic and curry leaves. Happy Tuesday! 🙂
- 300-400 gms prawns, peeled and deveined
- 1 tsp red chilli powder, optional
- 1 tsp black pepper powder
- ¼ tsp salt
- 1 green chilli, chopped
- 1 tsp olive oil
- 1 tsp butter
- 1 tsp mustard seeds
- 10 cloves garlic, finely chopped
- 15-20 curry leaves
- 1 tbsp chilli garlic sauce or schezwan sauce or sriracha
- 1-2 medium sized onions, sliced.
- In a bowl, mix the prawns with the red chilli powder (optional), black pepper, salt, chillies and cover and refrigerate for at least 30 minutes.
- In a skillet, heat olive oil and butter on medium- high heat. Add mustard seeds and let sizzle for a few seconds. Add in the garlic, and stir.
- Add in the curry leaves and mix. After a few seconds add in the prawns.
- Add the sauce and stir a few times. Turn heat down to medium-low and let prawns cook gently, stirring until the prawns turn opaque, about 2-3 minutes. Prawns cook quickly, so be sure not to overcook them.
- Remove the prawns, and heat a little butter in the same skillet on medium-high heat. Add the sliced onions and coat them well with the leftover masala in the pan and cook for a minute or so. Serve on top of the prawns.
What sort of skillet you use? Do u use non stick?
This one was not non stick, but an old pan that my grandparents have.
Please write a post on how to make schezwan sauce or sriracha
i did make sriracha sauce at home once and came out fabulous 🙂 here is a link if you are interested http://www.foodpleasureandhealth.com/2014/03/vegetable-pancakes-with-homemade-sriracha-whole-30-week-2.html
dixya | food, pleasure, and health recently posted..Vegetable Korma
Thanks for helping out Dixya. I am sure Jhanvi will appreciate it.
Jhanvi, Dixya above just mentioned a link to homemade sriracha. You might be interested in checking it out.
that looks so yummmmyyyyyyyyyyyyyyy … 🙂
Bikram’s
Bikram recently posted..Wordless Wednesday (52) – My Name has an Effect – Priceless
Thank you Bikram 🙂
Very tasty too. I know it as I ate it :).
Thank you Papa 🙂
Lovely prawn curry. I have a thing for prawns 🙂
And looking forward to you caking adventures. Best of luck with your venture!
Thanks Indu 🙂
Hmm..its yummy, i tried this recipe. Thanks for sharing such a healthy recipe. Curry leaves are having many health benefits. If you want to read visit us @http://www.yabibo.com/health-benefits-consuming-curry-leaves-kadi-patta/