Tag Archives: Prawn

Shevandi Kada…King Prawn and Baby Onion

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SAM_3457Two of my most favourite things in the world prawn and onion and this “nearly” traditional recipe which features both in a symphony of taste. Although you really will have to love onion to fully appreciate this recipe the sauce is unctuous  and full of the sweet and sour flavours of the Jaggery and the tamarind with chopped onion making the basis of the sauce and if that’s not enough onion for you, whole baby onions or shallots bringing a final hint of sweetness, truly delicious, and all held together with some juicy large king Prawns to bring that extra texture and taste that make for a fantastic seafood curry!

I have “demonised” the recipe as the original I was gifted essentially had no seasoning or spice and a very large glass of Goan fire water “Feni”, made from coconut or cashew nuts and in Goa & kerala where this recipe originates and available everywhere in those two provinces, however in downtown Nottingham I have to admit I couldn’t find it anywhere. The recipe also demands baby pearl onions, these may be a bit tricky to lay your hands on too but shallots will do just as good a job using the smallest you can get.

So there is no alcohol, is that a loss…. Nah don’t think so!

The What’s in it (2 persons)

5 or 6 baby onions or shallots per person

Salt to season

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3 Tablespoons Mustard oil

8 Curry leaves

1 large Onion finely chopped

1inch Ginger

1heaped teaspoon garlic paste

2 green chillies de-seeded and finely chopped

1tsp fenugreek

1tsp turmeric

1tsp Garam Masala

25oml Fish stock

2tsp Tamarind paste

1 flat tbsp Jaggery/brown sugar

1 fine chopped Tomato

1tbsp Plain yoghurt

36 pearl onions(Shallots as many as you think for 3 persons) peeled and kept whole

350 gm  RAW prawns as large as you can find, peeled and deveined

Salt to taste…..

The How To……

Peel the baby onions or shallots and boil in salted water for about fifteen minutes until soft set aside until required

Bring your mustard oil up to heat add the curry leaves, and fry for no longer than a minute or two or until the curry leaves change colour, add  the onions and fry until golden brown, take your time with this as this is the base of the sauce. Then add the green chillies, the ginger and the garlic pastes and fry for a minute or two longer until the garlic smell has dropped away. Add the Fenugreek , Turmeric and Garam masala cook for a further couple of minutes, then add 250ml fish stock, and the jaggery and Tamarind paste, the chopped tomato and reduce to a thick sauce. Finally adding the baby onions and yoghurt for the last five minutes.SAM_3455

Now you can add the prawns and cook them  through this shouldn’t take more than five minutes, serve with whatever you like to eat your Indian food with!

CHEMEEN MANGA….. Man go make curry

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   SAM_3395Fruit in curry , you know it I can’t resist it, and on this occasion I have a fantastic fruit for curry, Mango sweet and juicy that will add that little extra texture and fruity sweetness that is barely a hint on the palate yet acts upon the senses encouraging you to believe that the mango is a vegetable rather than a sweet fruit, a true sweet deception!

Don’t you just love seafood the filter feeders that are so wrong for some, yet taste so damn good, I used cooked prawn as that was all I could get my hands on at the local supermarkets on a Sunday. The cooked version worked just fine, but the raw variety would I think have been that little bit better, as Prawn requires so little cooking time and is the final addition to a sauce that can be  finished off in the moment. This recipe  is also fantastic for any other fish type that you think might benefit from a fruity addition.

The What’s in it!

Coconut oil – 1 tbsp. to fry the paste

1/2 tsp Aniseed

2 tbsp. Coconut(grated)

3 Shallots  or enough to fill 2 large tablespoons medium chopped

1 Red Onion thinly sliced

1 inch piece Ginger finely chopped

4 Cloves Garlic 

2 Green chillies – deseeded and chopped

1/2 tsp Chilly powder

1 tbsp. Coriander powder

1/4 tsp Turmeric powder

1 Mango sliced

150 gms of Prawns

 1/2 tsp Fenugreek

1/4 tsp Mustard seeds

Curry leaves – 1 sprig

Ghee half Tbsp

Salt – As req’d

The how to

First things first if you have fresh prawn, lucky person is that you are ensure the prawns are deveined washed and dried.

Then take the coconut and roast it in a small amount of oil a half to one teaspoon should be enough

when the coconut is beginning to look less than raw add the shallots and the aniseed and continue to roast until golden brown in colourSAM_3393

Place in your pestle and mortar and grind to a smooth paste  and set aside yep it takes a few minutes and you could use a processor if you must, but the pleasure of the moment for me is in the effort involved and the purity of the result… if you get me!

Set aside until required

Heat your karahi to a nice even heat and fry the onions (using the rest of the oil)  until golden brown, add the green chillies garlic and ginger and fry for a minute or two longer

add the chilli coriander turmeric powders and the mango pieces…..

stir in 200 ml of fish stock or water, and salt to taste……

Add the coconut paste bring to the boil and set aside until ready to serve…….

Add the prawns five minutes or so before you’re serving and cook the prawns thoroughly

Finally just before serving make the Tempering by heating ghee then add the mustard seeds, adding the fenugreek and the curry leaves when the mustard seeds are all a splutter, then add the whole lot to your curry…… job done…… enjoy!

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Cookin wid the Green stuff…..Curry in a hurry!

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SAM_3387 A lot of what goes on in Indian food is quite complex and sometimes more than a little fiddly, meaning that preparing something tasty and fast is a non starter well that’s what you might think but that is simply not true one of the great gems to have in your fridge is a green Masala  a preparation that is exactly what it says on the label and one that that will allows you to create the highly edible very quickly.

I have touched upon the Daag in previous articles being that staple of the restaurant, well this will do the same job for those busy people wanting curry in a hurry this is a similar preparation that is perhaps even quicker as this takes less time to prepare and will keep for several weeks in the fridge. there are a fairly large number of chillies in this and yep it has a kick like a mule if you use too much, you can experiment but remember the mantra less is more and add the paste to the level you like… let me present something to you that you won’t find in the resaraunt but you will find in most hard pressed Indian cooks fridge, and more importantly if kept in an air tight container with the addition of  vinegar the green will keep for several weeks…..

Green Masala paste……SAM_3383

Fresh Coriander leaves: 1 small bunchSAM_3384
Mint leaves: a few
Ginger:.1 inch piece
Garlic: 5 large cloves
Green chillies: 4
Pepper corns: 1tsp
Cumin seeds: 2 tsps
Coriander seeds: 2 tsps
Cinnamon: 2 inch piece
Cloves: 5 nos.
Turmeric powder: 1/2 tsp


Method:
1. Wash coriander leaves and take off leaves. Dry well on a clean cloth.
2. Clean and mince finely both the  ginger and garlic.
3. Remove stems of green chillies.
4. Grind all the ingredients to a fine paste using a little water. Green masala is ready for use .SAM_3385
5. For a larger quantity (if bottling) multiply all the recipe ingredients ( X5/X10 times) . Prepare as above Steps 1-3. Grind in a diluted solution of vinegar (2 tbsps concentrated vinegar in a cup of water). Use  diluted vinegar as required to make a thick paste)

Having got your green paste together sitting in the fridge and staring at you wondering what its future will be. That moment arrives when there is that knock at the door and friendly forces come into land, and as you must always do in situations such as this; feed the strangers with something hale and hearty.

You don’t have all night , you don’t even have an hour but you do have the Green Masala paste, a little white fish, an onion, and a few prawns, a small tin of coconut milk, and a fish stock cube in 250ml of warm water, and with those few simple ingredients bring on the

Green seafood curry

Chop the onion nice and fine and fry it until its just starting to go towards the brown, stir in two Tablespoons (which is just about what you will have made if you followed the above paste recipe) into the onions, keep stirring for about a minute and add a little fish stock if needed to keep things from sticking, once the paste is mixed through the onions and looks like it belongs add the rest of the stock, and the coconut milk; bring the sauce to the boil, reduce the heat to a simmer and reduce the sauce for about ten minutes. Then add the fish, turn up the heat bringing it to the boil, throw in the prawns cover and remove from the heat and allow it to stand for a few minutes. Then serve, result very happy guestsSAM_3388

Prawn Malabar

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 This is one of my most favourite dishes in that you make a sauce before a prawn goes anywhere near it , and although this recipe calls for prawn which go in peeled and raw you could use any fish, or maybe even some Chicken!

This is just a cracking sauce that tastes fantastic whatever you might choose to put with it, spicey hot with loads of chilli, or none at all it ticks all the boxes and if I wa only ever to have one sauce it would be this one.

This dish originates from Kerala where a lot of the dishes I “Like a lot” come from, and am due to visit in February of the new year!

Ingredients

14floz(400ml) Coconut milk

2 Tbsp Desicated or fresh coconut, soaked in a little warm water

1 Tbsp Tamarind Pulp

3Tbsp Oil

.25 tsp Mustard Seeds

15 -20 Curry LeavesSAM_2904

1 large Onion Sliced

1 inch squre Ginger Grated

3 Cloves Garlic

4 Green Chillies deseeded and slit lenthways

1 Kashniri Dried Red Chilli

1 tsp Chilli Powder

.5 Tsp Turmeric

.5 tsp Coriander powder

.5 tsp Cumin Powder

2 medium finely chopped tomatoes

.5 tsp Salt

300g(11oz) uncooked peeled prawns

2 Tbsp Ghee

2 Shallots

Method

First things first , fry off the Mustard seeds until they are popping all over your cooker top, add the Curry leaves, and after a few seconds of allowing their flavour into the oil, add the sliced Onions and saute, stirring continuosly for 5 to 7 minutes, add the Ginger,Garlic and Green Chillies, and stir fry for a further two or three minutes, add the dried Red Chilli and the Chilli Powder, Turmeric, Coriander and Cumin powders, add a couple of teaspoons of water stirring for a couple of minutes longer.

Add the chopped Tomatoes, 100ml of water, and the Tamarind pulp, turn the heat down and allow to simmer for a further 5 minutes. Season with salt to taste…

Now add the solid cream from the Coconut Milk and continue to cook the sauce adding a little of the coconut water from the tin and reducing the sauce to a consistency that you feel is right for you

What you now have in front of you now is the finished sauce and its make your mind up time. Personally I like my sauce a little smoother than this so I allow to cool and either use a hand blender to smooth it down or pour it into the processor and blitz it for a few moments. At this point you can return to the heat bring up to a simmering heat and reduce the sauce  for a further 5 to 10 minutes adding the Prawns for the last couple of minutes,  as that is all they will take to cook!SAM_2905

To add the final touch to this fine curry and raise it to the heavens, heat the Ghee on a high heat in a ladle or small saucepan,add the sliced Shallots, wait for a few seconds and then add a few Curry leaves, cook for a minute or two more, and pour over the top of the curry just before serving .

Serve with Rice or a Nann and enjoy!