curry recipes

Prawns curry Goan style

Posted on Updated on


Prawns curry

 

Prawns(Jheenga called in Mumbai) is an Indian curry recipe originated in Goa and i got inspired from my mom’s kitchen.

 
This Goan recipe is prepared from it’s typical Goan ingredients like coconut and spicy red chillies.
Hot and sour is the best way to describe this dish.

 

Ingredients

500g large fresh prawns, peeled and cleaned.
1 tablespoon turmeric powder.
1/2 cup coriander leaves , chopped
vegetable oil
Salt to taste

For the Curry Paste:

4 tbsp vegetable oil
2 medium onions, sliced
Tamarind(imli), soaked in
30 g (1 oz) 1/4 cup water for 5 minutes
1 diced tomato
4 tsp coriander seeds
1 cup cocunut grated
5 whole dried red chillies
4 garlic cloves, crushed

Directions || How to prepare Prawns curry goan style

Place all the ingredients for the curry paste into a food procesor and blend well, adding enough water to make a thick paste.
Apply salt and turmeric powder to the fresh prawns and set it aside for 5 – 10 minutes.

Heat the oil in a large frying pan and add the prawns ,saute it for around 5 minutes.

Take another cooking pan and add the vegetable oil and curry paste and let it cook for 1-2 minutes.

Later add enough water to thin the mixture to a sauce consistency.Add the prawns and simmer for 5 minutes.

Transfer the curry to bowl , sprinkle coriander leaves over it.

Serve this hot and sour curry with plain rice / rotis.

Tip

When sautéing prawns , you may add other seasonings such as pepper or lemon juice for better taste.

Veg Kofta Curry

Posted on Updated on


IMG_1070The word kofta comes from Persian kūfta ‘rissole’: (kuftan) means “to beat” or “to grind”, hence grinding the meat of the meatball.
In India, vegetarian varieties, like lauki kofta and shahi aloo kofta, are popular.

I tried mix vegetable Kofta along with a curry.
You can have the kofta’s for snacks or as an appetizer or try out my quick and easy Kofta curry recipe as a main course.

 

Ingredients

For koftas

Mixed vegetables (carrots, peas) finely chopped .You can add any vegetables of your choice.
2 medium size Potatoes boiled, peeled and mashed
1/2 cup Fresh breadcrumbs
1/4 cup of Paneer
1/4 cup of cheese
2-3 Green chillies finely chopped
1 tablespoon Ginger finely chopped
1/2 teaspoon Red chilli powder
Salt to taste
Oil for deep-frying

For gravy

1 small Onion
1/2 cup Tomato puree
5-6 Cashew nuts
1 tablespoon Butter
1 inch Cinnamon stick
5-6 Green cardamoms
1 teaspoon kasturi methi
1 teaspoon Red chilli powder
1 tablespoon Coriander powder
a pinch of Turmeric powder
1/4 teaspoon Cumin powder
1/2 teaspoon Garam masala powder
1/2 cup Fresh coriander leaves roughly chopped
1/2 cup Fresh cream

Direction || How to make Veg Kofta curry

To make the gravy, heat oil in a non-stick pan.

Add cinnamon, green cardamoms and cumin seeds and sauté till fragrant.

Add onions and saute till golden brown and then add cashew nuts fry it for few seconds.

Add red chilli powder, coriander powder, turmeric powder, cumin powder and garam masala powder and mix well.

Add coriander and kasturi methi and mix. Transfer the mixture into a mixer jar and let it cool slightly.

Add a little water and grind into a purée. Transfer the puree into a bowl and set aside.

To make the koftas,

Mix together mixed vegetables, potatoes, breadcrumbs, green chillies, ginger, red chilli powder paneer ,cheese and salt.

Heat sufficient oil in a kadai.

Divide the mixture into equal portions and shape them into balls. Slide these into hot oil and deep fry till golden and crisp.

Drain on absorbent paper.

Heat butter in another non-stick pan.

Add tomato purée and cook for 2 minutes. Strain the ground purée and add to this pan.

Add fresh cream and mix well.

Allow the gravy to come to a boil. Simmer for 1-2 minutes.

Transfer the gravy into a serving dish, place koftas over it and serve hot.

Garnish it will Corainder leaves.

Tip

If you have breadcrumbs,you can use bread too. soak one slice of bread in water for like a min or two ,
take it out and squeeze the water out. Add it to the mixture.