SPICED PRAWNS-JHINGA FRY-!!

 

PRAWNS - THESE SMALL AQUATIC CRUSTACEANS HAVING AN EXOSKELETON IS A TREAT TO SEA FOOD LOVERS.THEY ARE RICH IN HIGH QUALITY PROTEINS AS WELL AS HIGH IN CHOLESTEROL BUT THEY ARE COMPOSED OF HEALTHY FATS WHICH ARE LOW IN SATURATED FATS..

ITS BIGGER SIZE IS CALLED THE TIGER PRAWNS.THEY HAVE A NATURAL SWEET TASTE TO THEM WHICH IS A MARK OF THEIR FRESHNESS.

DEVEINING THE PRAWNS IS THE REMOVAL OF THE INTESTINAL TRACT IN THEM  PRAWNS WHICH IS IMPORTANT PART OF ITS CLEANING,THE GREEN PART ARE THE EGGS ,MANY REMOVE THAT TOO  IT IS NOT HARMFUL AND THEY TURN ORANGE AFTER COOKED.

PRAWNS NEED TO BE COOKED PROPERLY BECAUSE THEY CONTAIN HARMFUL BACTERIA AND VIRUSES WHICH CAN RESULT IN ILLNESSES.

A SIMPLE FRY DISH:

RECIPE CARD:

PREPARATION TIME:10 MINS

COOKING TIME:10 MINS

SERVES:4 

INGREDIENTS:

• PRAWNS/ JHINGA-500 GMS
• RED CHILLI POWDER/LAL MIRCH-2TSP
• GINGER AND GARLIC PASTE/ADRAK LAHSAN-2TSP
• TURMERIC/HALDI-1TSP
• CUMIN POWDER/ZEERA-1TSP
• CORRIANDER POWDER-1TSP
• SALT TO TASTE
• OIL FOR FRYING 

METHOD:

1. DEVEIN THE PRAWNS,RUB SALT AND KEEP ASIDE FOR 10 MINS.
2. WASH THE PRAWNS THOROUGHLY.DRAIN THE EXCESS WATER .
3. MIX IN ALL THE INGREDIENTS EXCEPT OIL AND MARINATE  ATLEAST FOR A HOUR.
4. TAKE OIL FOR FRYING IN A PAN ,HEAT IT AND PUT THE PRAWNS ONE BY ONE ..
5. COOK ON EITHER SIDE TILL COOKED AND JUICY .
6. READY TO SERVE.
   
   
   

GOAN PRAWNS CURRY!!!

 Goa is famous for its exotic sea food gourmet.Rice,Coconut(coconut milk,coconut powder, fresh coconut),kokum(Gamboge),tamarind form important parts of the Goan cuisine.The dishes are mostly spicy and very similiar to Malvani cuisine/Konkani cuisine.

Heres the recipe:

Cooking time:25min

Preparation time:15mins

Serves:4-5persons.

Ingredients:

• Large shrimps/Jhinga- 500gms.
• Fresh coconut/khopra- 1cup
• Green chillies- 2no
• Red chilly powder/lal mirch- 1tsp
• Black pepper powder/kali mirch - 1/2tsp
• Corriander powder/Dhanya powder- 1tsp
• Turmeric powder/haldi-1/2tsp
• Cumin powder/Zeera powder- 1tsp
• Tamarind paste-2tsp
• Whole cinnamon/dalchini- 2ïnch piece
• Garlic- 4cloves.
• Fresh corriander leaves- 2tbsp
• Salt to taste
• Oil- 2tbsp

Cooking method:

• Devein and wash the shrimps.keep aside.
• Grind coconut,garlic,green chillies and little salt to a fine paste.
• In a deep pan heat oil  Add the coconut paste and all the ingredients except fresh corrinader leaves and cook the mixture till oil oozes out of the mixture add liitle water if required,it takes about 15mins to cook the mixture completely and the raw smell of the spices to go.
• Add shrimps and cook while stirring continously on high flame for 5 minutes.
• Add corriander and water according to the gravy consistency  and let it simmer for 10 miuntes.
• Serve hot with rice .