Because we koknis LOVE seafood!! 😍😋😋
We have seafood at least five times a week here in kokan. Most of the time seafood is fresh straight from the sea to your doorsteps that too variety of seafood like many varieties of fish, oysters, prawns, crabs, bombay duck etc. But there are days when the fishermen are not so lucky to catch fish (for example stormy rainy days) and that time we have to go for dried seafood (surat, bombil, sore etc.) that we have already stocked up during summers. So basically we live on seafood lol. Anyway, I was talking about this dish - Jhinga Fry. This spicy and simple prawns preparation is one of the dishes that are frequently cooked at my home and I loved Jhinga Fry since my childhood. Sabzi, roti and Jhinga Fry would make a perfect dinner that you can even serve to your guests with a side of omelette and mango pickle.
Fried Prawns Recipe
Ingredients:
300 gm prawns
1 large onion
1 medium sized tomato
2 teaspoons red chili powder
1/4 teaspoon turmeric powder
1/2 teaspoon coriander powder (optional)
A piece of dried raw mango OR 2 tablespoons tamarind pulp OR 2-3 dried kokum fruits
1/2 teaspoon salt
2 tablespoons oil
Fresh coriander leaves for garnishing
Method:
1. Shell, devein and wash prawns and place in colander so that all the water is removed completely.
2. Finely slice the onions and fry in 2 tablespoons of oil in a skillet. Once the onions have turned golden pink add chopped tomato and stir fry till tomato turns pulpy. Now add turmeric powder, chili powder, coriander powder and salt and mix well.
3. Once the rawness smell of masala goes, add prawns and mix well. Keep the flame lowest and let the prawns cook covered for 4-5 minutes then add dried mango/tamarind/kokum and again cook covered till prawns are done.
4. Garnish with freshly chopped coriander leaves while serving.
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