MALAYSIA STYLE PRAWN MASALA

-
MALAYSIAN STYLE PRAWN MASALA 

Ingredient
1. Prawns 1 kg
2. Red Chili Powder 2 tbsp.
3. Turmeric Powder 1/2 tsp
4. Meat Curry Powder (BABAS) 2 tbsp.
5. Curry Powder (KING) 1 tbsp.
6. Coriander powder 1tsp
7. Garam Masala powder 1tsp
8. Green Chilies 7 slit
9. Ginger Garlic paste 1tbsp
10. Salt to taste
11.Curry Leaves 1 sprig
12. Coconut milk 1 tbsp. (optional)
13. Clove 3
14. Jeera 1tsp
15. Fennel Seeds 1 tsp
16. Pepper powder 1tsp
17. Tomatos 1 medium
18. Vinegar 1tsp
19. Lemon Juice 2 tbsp. (Optional)
20. shallots 3 chopped

Preparations
1.Take the shells out  and wash well. Marinate with Turmeric,  Vinegar and salt and keep aside.
2. Heat oil in a pan and add Cloves, Jeera, Fennel seeds and pepper and stir until fragrant.
3. Add shallots, Curry leaves and green chilies and saute till shallots become golden brown. Add ginger garlic paste and saute till raw smell goes off.
4. Add tomatoes and salt and cover the lid. Once tomato become soft and mushy add all the powders and roast for 3 minutes. Add hot water and cover the lid for 15 minutes. 
5. Add prawns and mix well with the masala and let it simmer for 20 minutes. Add coconut milk (optional) and mix again. Low the heat and cover the lid . Let it simmer for another 15 to 20 minutes.
6. Serve with hot rice or chappati.


Comments

Post a Comment

Popular posts from this blog

CHICKEN PERATAL (dry chicken curry)

-
Image
CHICKEN PERATAL   Dry chicken curry Ingredients 1. Chicken 1 kg 2. Red chili powder 2 tbsp. 3. Turmeric powder 1/2 tsp 4. King Curry powder 11/2 tbsp. 5. Babas Meat curry powder 1tbsp 6. Coriander powder 1tsp 7. Garam Masala powder 1 tsp 8. Green chilies 7 slit 9. Ginger garlic paste 1 tbsp. 10. Curry leave 1 sprig 11. Clove 3 12. Cumin seeds 1tsp 13. Fennel seeds 1tsp 14. Cinnamon stick 1/2 inch 14. Pepper powder 1tsp 15. Tomato 1 medium chopped 16. Vinegar 1tsp 17. Shallot chopped 3 18. Lemon juice 1 tbsp. 19. Oil Preparations 1. Wash the chicken clean and marinate with vinegar, salt, turmeric, babas meat curry powder and set aside. 2. Heat oil in wok. Splutter cumin seeds, fennel seeds, clove, pepper and cinnamon stick. 3. Add shallots, curry leaves, green chilies and saute until shallot turns golden brown. 4. Add ginger garlic paste and saute again until the raw smell goes off. 5. Add tomatos, salt and saute well...
Read more

PAYATHAM PARUPPU URUNDAI whole green gram cooked with cardamom, non-centrifugal cand sugar, coconut and mung bean

-
Image
PAYATHAM PARUPPU URUNDAI/ SUZHIYAN  Whole green gram cooked and ground together with cardamom, jaggery (non-centrifugal cane sugar), coconut and mung bean to form a sweet balls. This recipe is also know as Payaru Urundai/ Suzhiyan / Suzhiyam/ Sukhiyan /Sugiyan. I learn this recipe from my mom Sarojini. Mung bean is very healthy and nutritional. It is a perfect and healthy snack for both kids and adults. Mung beans are commonly used in various cuisines across Asia. Ingredients Batter 1. Wheat flour 100 grams 2. Turmeric powder (optional) 3. Salt to taste 4. Water Fillings 1. Mung bean 125 grams 2. Green gram 125 grams 3.  Jaggery 125 grams 4. Coconut 100 grams 5. 1tsp cardamom powder Preparations 1. Boil moong dhal, green gram separately with water until cooked and set aside.  2. In a separate pot bring 1 cup of water to boil and add jaggery. Let it dissolve completely. 3. Add cooked moong dhal, green gram, coconut, carda...
Read more

SAMBAL IKAN BILIS (spicy fried dried anchovies gravy)

-
Image
SAMBAL IKAN BILIS (Spicy fried dried anchovies gravy) 1.100 gram peeled ikan bilis (dried anchovies)  2. 4 shallots chopped 3. ginger garlic paste 1 tbsp. 4. Tamarind 1 tbsp. (soaked in 1/2 cup hot water to extract the juice) 5. Babas Chili powder 6. Turmeric powder 1/2 tsp 7. Curry leaves 1 sprig 8. Mustard seed 1/2 tsp 9. Cumin seed 1/2 tsp 10. Pepper 1/2 tsp 11. Green chili 3 slit 12. Tomato 1 chopped 13. Salt to taste 14. Sugar (optional) 15. 1/2 cup hot water Preparations 1. Fry ikan bilis until crispy in low heat (dried anchovies) . Sieve the fried ikan bilis (anchovies) and save the remaining oil. 2. Heat up the oil (use back the remaining oil), add mustard seed, cumin seed and pepper stir for 1 minute. 3. Add shallots, curry leaves and green chilies and saute till shallots become golden brown. 4. Add ginger garlic paste and saute till raw smell goes off. 5. Add tomatoes, salt and mix with the ingredient. Cover the lid....
Read more