Sunday, 25 August 2013

PRAWN MASALA (CHINGUDI MASALA) CURRY


·        INGREDIENTS:
·         500g Prawn
·         3 Onion finely chopped
·         2tsp ginger paste
·         2tbs garlic paste
·         Corn Flour Powder
·         Turmeric Powder
·         ½tsp Coriander Powder
·         ¼tsp Cumin Powder
·         1tsp of Meat Masala
·         Red Chili Powder(optional)
·         2 red tomato finely cut
·         1 potato peeled and cut into long pieces
·         Pancha-phutana (Mix of seeds of Cumin(Zeera), Mustard(Sorisha), Fenugreek(Methi), Imperial Cumin(Kala Zeera), Saunf(Pana Madhuri))
·         ½tsp of Coriander powder
·         Whole Garam Masala
·         8tbs Refine Oil
·         Finely chopped 3 Green Chilies
·         Salt to Taste
·         Fresh cut Coriander leaves
·         1tbs Soya Sauce
·         2tbs Tomato Sauce
·         4tbs Curd

  PROCEDURE:
·         First remove all the shells and clean the prawns properly. Drain all the water.
·         Add 1/4tsp of salt, 1tbs of Turmeric powder, 2tbs Refined Oil, 2tbs Corn Flour Powder, 1tbs Ginger Garlic Paste & 2tbs Curd to the Prawns and marinate it.
·         Deep fry Potato pieces and keep aside.
·         Take 2tbs of refine oil in a pan on medium heat. Add prawns and fry till orange color then keep aside.
·         Take the rest of the oil in the Pan, add panch-phutan.
·         When spluttering stops add finely chopped onion and green chilies & keep frying till the onions turned to golden color.
·         Add Ginger, Garlic paste, Coriander Powder, Turmeric powder, chili powder and fry.
·         When the raw smell is gone add cut tomato and salt.
·         Keep stirring the masala cooking till it leaves oil around it. Then add 1tbs soya sauce, 2tbs tomato sauce & keep on stirring.
·         Then add the 2tbs curd in to masala & stirring for 2mins more.
·         Then add fried prawns, potato and meat masala and mix properly.
·         Now add 2 cup of water to it and bring to boil.
·         Cook for 3-4 minute then garnish with fresh cut Coriander Leaves.




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