The red chilli and green chilli cuts the sweetness of the prawns and make perfect spicy curry. Whereas coconut milk balances the spiciness of the prawn curry
) Prawngravy is tempting me to publish this post immediately without any delay. If i take self survey about my "Sea food Likes", Prawn will grab the first place
5 cups of waterPressure cook the contents for 1 whistle or about 8 minutesDelicious gravy is ready to serveOptional. Just before serving (while gravy is hot) adding 1 tsp of ginely oil (nallennai) will take the flavor to a different level This gravy goes well with Chapathi, Dosa, Idli or even plain riceYou may substitute the brinjals with mushroom, potato, chicken, drumstick, or cauliflower 5 cloves
Biryani taste even more delicious with a side gravy which brings its own unique taste. Every restaurant serves biryani with dahi raita and this side gravy dish in a small bowl
12-14 cooked, peeled prawns (depending on size and how hungry you are). Divide the mixed salad leaves evenly between 2 plates then tumble over the avocado, mango and prawns. 12-14 cooked, peeled prawns (depending on size and how hungry you are)
Devein the prawns using a small paring knife. Now add the cleaned prawns to it. Prawn sukka fry – Shrimp sukka fryIngredientsPrawns/shrimp- 100gms2 Onions – finely chopped1 ½ tomatoes – finely chopped1tbsp Chilli powder1 ½ tbsp Coriander powder1tsp turmeric powderSalt OilFew Curry leaves (optional)Coriander leaves – to garnishMethodClean prawns by cutting the head and tail off
Shell prawns - using point of small knife, cut each prawn down back and remove back vein and then make deep slit down back of prawn, taking care not to cut right through
Aside from red braised beef, pure prawn wontons top the wonton noodles in a rich broth. The melt-in-your mouth wontons are bursting in the pure flavour of prawns
A simple gravy recipe because what are mashed potatoes without gravy. The gravy, when properly heated and thickened, will return to its original colour
Stir fry prawns in batches till just cooked (time will depend on size of prawns) put on a plate and put to one side keeping warm (cover with a lid or alfoil)
Prawn /Shrimp -- 1 lbYoghurt /curd -- 1/2 cupOil -- as neededBasmati Rice -- 2 cupsMint leaves -- handful, choppedCoriander leaves -- handful, choppedSaffron colour -- mixed in water / milkBiryani masala -- 1 tsp ,optionalWhole garam masala ( cinnamon,cloves,cardamom, ) -- each 1 no. Saute them well for 4 minutes, by the time, the shrimp would get half cooked, Remove the cooked shrimp mixture to a plate and add the curd, biriyani powder, salt to the biriyani pan one by one and cook for a good 3 minutes / until the mixture turns gravy
I almost fell in love with the combination and together over the next couple of visits to the place we almost tried everything from squid, prawns, tofu, mushroom, and anything that the tag of ‘butter garlic’ attached to it
My recipe today is more like an appetizer especially great serves for your sunset cocktail BBQ gathering—Cilantro Prawn serve with spicy garlic lime dipping sauce
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