Za Recipes

Showing posts with label prawns. 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

Saturday, April 5, 2014

Prawns 66

Prawns 66

Ingredients

Prawns ½ kg with tail

Ingredients for batter

Egg white 1
Flour 2 tbsp
Corn flour 1 tbsp
Salt ¼ tsp
Black pepper ¼ tsp
Water to make batter

Ingredients for masala
Onion chopped ½ cup
Ginger garlic paste 1 tbsp
Green chilies chopped 3
Kashmiri red chili 1 soaked and grinded
Curry leaves 20
Ketchup ¼ cups
Tomato paste 1 tbsp
Yogurt 4 tbsp
Sugar 1 tbsp
Salt 1 tsp
Oyster sauce 2 tbsp
Oil ½ cup
Ginger Julian 1 tbsp
Coriander leaves 3 tbsp
Method
Mix all the ingredients in a bowl dip prawns in batter and deep fry for 2 to 3 minutes, heat ½ cup oil fry chopped onion till light pink, add chopped green chilies, ginger garlic paste, red chili paste, curry leaves, beaten yogurt, fry till oil separates, add ketchup, tomato paste, oyster sauce, sugar, ginger Julian with fried prawns and ¼ cup water, cook till masala coats to the prawns, serve garnish with coriander leaves.