Pineapple Prawn Curry

Ingredients

500 grams descaled prawns

1 pineapple cleaned and cut into cube sized pieces

1 medium onion thinly sliced

10 garlic cloves finely chopped

1 sprig curry leaves

Oil

250 ml coconut milk

Salt as per taste

Masala Powder

2 sprigs curry leaves

6 red chillies

2 tsp methi seeds

2 tbsp cumin

4 tbsp coriander seeds

2 tbsp fennel seeds

2 tbsp black peppercorns

3 tbsp urad dal

3 tbsp rice

Marination: Salt the prawns and leave it aside for 30 mins.

Masala Powder Preparation: Dry roast all the ingredients under "Masala Powder", cool it and grind to a fine powder

Process

1. Heat a curry pan and add oil.

2. When heated, add the curry leaves and chopped garlic. Fry for 20-30 seconds.

3. Add the sliced onions and fry for a minute or so.

4. Add the salted prawns and stir fry for 2-3 minutes.

5. Add the cubed pineapple pieces and fry for another 4-5 minutes.

6. Add 3 heaped tbsp of the masala powder and mix well. Fry for another 4-5 minutes.

7. Add the coconut milk, mix well. Add a little water and mix well.

8. Simmer on low heat for 20-25 minutes until the masala is well cooked and a nice aromatic flavors come out.

9. Adjust for salt, consistency (if you want a bit gravy, add a cup of water) and 1/2 tbsp masala powder if required. Dish out hot and enjoy with white rice!

Comments

Odia style Chaat

For 8-10 people Ingredients • 200 grams Dry matar soaked in water for 4 hours and then cooked in a pressure cooker. Don't overcook the matar, cook until 75% done • 4 medium sized potatoes boiled and mashed with hand • 1 large onion finely chopped • 2 tomatoes finely chopped • 2 tbsp ginger garlic paste • 4 red chillies ground to a fine paste along with 3 garlic cloves • Garam Masala paste - 2 tsp fennel seeds, 3 inch cinnamon, 2 black cardamoms, 4 green cardamoms, 1 bay leaf, 4 cloves - soak in water for 30 mins and grind to a fine paste • 1 tsp turmeric • 1 tbsp roasted coriander powder • 2 tsp roasted cumin powder • 3 tbsp mustard oil For Garnish • 2 onions finely sliced • Sev • Boondi • Masala peanuts/kabuli chana • Mitha chutney (6 dates, 1 tbsp tamarind ground to a paste and added in 2 tbsp jaggery and 1 cup water. Simmer for 10 mins and cool) • Tamarind water • Whisked curd • Chat masala (Home made: Mix well 1 tbsp black pepper powder, 1 tbsp black salt, 1/2 tbsp white salt, ...

Chicken in Coconut Milk

1) 1 kg curry sized chicken on the bones - marinate with 1 tsp turmeric powder, 2 tsp red chilli powder, a pinch of hing, 2 tbsp vinegar, 1 tsp black pepper powder and salt as per taste. Marinate for 30 minutes. 2 ) Add mustard oil in a kadhai, when hot add the marinated chicken and fry well for 7-10 minutes until the chicken is 90% cooked and raw smell of chicken in gone. Take out the fried chicken and keep aside. 3 ) In the same kadhai, add very finely chopped onions (2 medium) and fry well for 5 minutes on medium heat. 4 ) Add very finely chopped tomatoes (1 large), mix well and fry for 2-3 minutes. 5 ) Add 1 tsp each of turmeric and red chilli powder and mix well. 6 ) Add 1.5 tbsp ginger garlic paste and fry (kassifying) for 7-10 minutes. 7 ) Add 2 tbsp of a fine mustard paste (should not have the black particles). Lower the heat, mix well and let it get further kassified, for another 5-10 minutes. 8 ) Add the thick milk of 1 fu...

Recipes from Amitav's kitchen

Search This Blog