Za Recipes

Showing posts with label prawn. Show all posts

Thursday, April 10, 2014

PRAWN TEMPERADO or TEMPERED PRAWNS

PRAWN TEMPERADO OR TEMPERED PRAWNS

The word ‘Temperado’ is a Portuguese word literally means to sauté or fry. This is a semi-dry curry and the gravy clings thickly to the prawns, imbuing them with intense, sweet-sharp, hot flavours.

Serves 6 Preparation Time 45 minutes

Ingredients

½ kg good prawns cleaned and de-veined

1 teaspoon lime / lemon juice

Salt to taste

2 onions chopped finely

1 teaspoon finely chopped garlic

1 teaspoon finely chopped ginger

2 tablespoons Oil

¼ teaspoon turmeric powder

1 teaspoon cumin powder

½ teaspoon garam masala powder / all spice powder

2 teaspoon chillie powder

2 tablespoons tomato paste or 2 tomatoes chopped finely

2 tablespoons chopped coriander leaves

Marinate the prawns with the lime juice, turmeric and salt for 15 minutes. Fry the onion, garlic and ginger gently in the oil until golden brown. Now add the chillie powder, cumin powder, garam masala / all spice powder and fry for a few minutes. Add the prawns and sauté for around 3 minutes until the prawns start to turn pink. Now add the tomato paste / chopped tomatoes and cook on low heat for about 5 more minutes. Garnish with fresh coriander and serve with bread, rice or chapattis

Monday, March 17, 2014

Prawn Vadai Era Vadai Prawn Fritters

Ingredients

Prawns/Eral-500gms

Bengal Gram/ Kadalai Paruppu/ Split chick peas-3/4cup

Onion medium finely sliced-1

Ginger and Garlic paste-1tsp

Red chilly powder-1tsp

Turmeric powder-1tsp

Baking soda-1/4tsp

Curry leaves-few( roughly chopped)

Salt to taste

Oil required

Grind the following ingredients to smooth paste( Ground masala paste)

Ginger-1/2inch

Garlic-5 cloves

Whole dry red chilles-6

Sombu/ Fennel seeds-1 1/2tbsp

Method

Wash and soak the bengal gram for 1 hour and grind it coarsely.

In a small sauce pan add prawns, 1 tsp ginger and garlic paste, 1 tsp red chilly powder, 1/4 tsp turmeric powder, 1/4 tsp salt and few tbsps water. Cook the prawns for 3 mins, remove from heat and set aside to cool. When prawns reach room temperature chop the prawns coarsely.

In a medium bowl add coarsely ground bengal gram, finely sliced onions, chopped curry leaves, coarsely chopped prawns, ground masala paste, turmeric powder, baking soda, required salt and 2tsp of oil.

Mix well so the bengal gram, prawn and onion mixture is well blended.

Heat enough oil in a pan to deep fry. When the oil is hot, divide the prawn vada mixture into equal sized balls.

Flatten each ball between the palm and slide it into the hot oil, you can add maximum of five vadas at a time, depending on the size of the pan. Cook the vadai on medium heat until golden brown in color( Prawn vadai has to be crisp and crunchy outside and soft and well cooked inside). Once the vadas are done drain from the oil and transfer to paper towel. Serve hot.