Thursday, July 18, 2013

Prawn butter masala curry

I love prawns, but i hate to devein them. I just not only find it complex but more of a tedious process. Being said that i love the butter curry that is prepared with prawns. My hubby is not a great fan of sea food as he is more sensitive to the sea food smell. So before i cook any of those i make sure that i have put in all the ingredients that removes that typical smell.
 This time i brought king prawns and before i started cooking it, i marinade it with little spices and with the curry leaves. Later i tossed it in butter before i introduced it to my final curry. The fried prawns were as awesome. The butter and the curry leaves left some enchanting flavors on the prawns and it was nice and crunchy by that moment. However i quickly jumped up for preparing the curry and then my house was filled with aroma of whole spices, butter and curry leaves. Once i hopped out of my house i could still smell it when i passed by my window, lovely.
I am enjoying the fact that it is summer at my place and the sun sets at 10:00pm . This is like the best time of the year and i adore this moment. I quickly finish my dinner in the evening and go out for walk near parks and garden. It is very beautiful to admire the setting sun and the fleet of birds taking their flight back home. I wish it would remain like this as long as possible.




So coming back to the curry...This Recipe will
Serve- 4
Preparation time- 10 minutes
Cooking time- 15 to 20 minutes.
Level of difficulty- Easy

Ingredients:
Prawn- 500g, cleaned and devein
Butter- 1 Tbsp
For marinade:

  • Turmeric powder- 1 Tsp
  • Red chilly powder- 1 Tsp
  • Salt as per taste
  • Oil
  • Lime juice - 1 Tsp
  • Herbs of your choice. i used Dry curry leaves.
For the gravy:
  • Oil- 1 Tbsp
  • Whole spices (cardamom-2, cinnamom-1 ,cloves-2, bay leaf-1)
  • Onion- 1, large, chopped
  • Green chillies- 1
  • Ginger garlic paste
  • Powdered spices- (coriander- 1 Tbsp, Cumin- 1 Tsp, pepper- 1 Tsp, Red chilly - 1 Tsp)
  • Tomato- 1 medium size,chopped
  • Salt as per taste
  • Fresh coriander leaves for garnishing

Directions:
  • Marinade the prawns with the mentioned marinating ingredients and leave aside for 10 minutes.
  • Melt butter in a pan and fry the prawns until they are orange in color with little golden brown coat over them. Once done,turn off the heat and leave aside.Take out in a plate.
  • Heat 1 Tbsp of oil in the same pan. Add the whole spices and fry for 30 seconds. Add the onions and green chilies and fry until onions turns translucent.
  • Add the ginger-garlic paste and fry until raw smell is over.
  • Make a paste of the mentioned powdered spices along with tomatoes by adding little water.
  • Add this paste and fry until the oil oozes out.
  • Once oil oozes out add the fried prawns and toss for 1 minute.
  • Finally add 1/2 cup of water and let this simmer until you get the gravy of desired consistency.
  • Turn off the heat and garnish with coriander leaves.
Serve hot with rice , bread or chapati. Enjoy..... and Happy cooking.

By- Sushmita pandit.