Prawn curry is a staple in every goan home. This is a traditional goan recipe that we have been making from time immemorial. It uses coconut which is a staple in coastal cuisine and every family has their own version of curry. Served best with the traditional goan brown rice and not to mention pickle!
For Grinding to a paste:-
1/2 cup of grated coconut
1 medium onion fried to golden brown
1/2 tsp of turmeric powder
1/2 tsp of cumin seeds
1 small knob of tamarind
1 tsp of coriander seeds
5 garlic cloves
4 kashmiri chillies( washed and cut in half)
3 tbsp water for grinding
For the Curry:-
20 medium prawns cleaned and deveined to which I have added a half tsp of
salt and 1/2 tsp of turmeric powder
1/2 tsp of mustard seeds
1 medium onion sliced
8-10 curry leaves
ginger julienned(fine strips) around a tbsp
1 whole green chilly
1 cup of water
salt to taste
First start off by cleaning and deveining your prawns, adding half a tsp each of salt and turmeric powder and keep it aside.
Chop up a medium onion and saute it in a tsp of oil till golden brown.
Once it cools , add the onion and the rest of the grinding ingredients to a grinder and grind to a smooth paste with a little water.
In a medium saucepan, heat a tbsp of oil and once it heats up, add the mustard seeds and ginger juliennes and let the mustard seeds crackle.
Then add the onion and curry leaves and fry till the onions turn translucent.
Then add the spice masala paste and fry for 5-7 minutes on a low flame, till the paste changes colour and releases oil.
Then add the prawns and stir well. Fry them in this masala for two minutes.
Add a cup of water and season with a tsp of sugar and salt to taste.
Cover and let it cook on a low flame for 10-12 minutes till the prawns are done.
Add a whole green chilly. This gives the curry good flavor!
At this stage you can adjust the thickness of the curry to your liking by either adding more water or drying it out by leaving the pan uncovered till you reach the consistency that you like.
Always keep tasting and balance out the flavors with salt and sugar.
Serve with steaming hot rice and thats it, lip smacking prawn curry is ready to be served
This is one cake that you cant mess up and is perfect if your trying to bake a cake for the first time. This is the one you need to start with! Not only is it simple and easy to make but it is super delicious and looks enticing like you’ve been slaving away for hours to create something looking so pretty.
Preheat the oven to 180 degree C. Butter a bundt pan and dust it with flour.
Take flour, baking soda, salt and baking powder in a sieve and sift it.
Take butter,sugar and vanilla in a bowl and beat it till it becomes light and fluffy. Around 8 minutes.
Add in eggs and beat it well on medium speed for another 5-7 minutes till its pale.
Add in the lime juice, zest and yogurt and beat it for another minute.
And in the flour mixture and fold it in with a spatula or beat on low speed for 30 seconds till just combined.
Pour this into the tin and bake for 40-45 minutes till the cake is done..insert a skewer and check. The cake should leave the side. When it cools invert it into a plate, it should come out easily.
Prepare the icing mixing in the sugar, lime juice and milk a little at a time till you reach the desired consistency. I mixed this in with a spoon. It takes a bit of work to incorporate it in the beginning but then with the addition of a tsp of milk at a time it all comes together.
Once the cake is completely cooled, drizzle the icing on the cake and sprinkle the lemon zest on top
Paneer is a staple dish at home and this is a recipe that is made often because I can amp it up with peas, carrots or mushroom or whatever vegetable I have on hand. Its a mild and tasty gravy. I normally use a paneer masala powder instead of garam masala and that works well too.
On my cookie craving, I came across this recipe on the bigger bolder baking site and decided to try it. I substituted cranberries instead of raisins because that’s what I had on hand. These turned out delicious and they were absolutely spot on! I altered the measurement of sugar and it was just right.
Wash the chicken well and put a tsp of salt. Keep aside
In a pressure cooker, heat a tbsp of oil/butter and add a bay leaf, few peppercorns and the garlic and onion. Fry till the onion turns translucent.
Add the chicken and fry for 5-7 minutes till it turns white.
Add 1 and a half litre of water to the chicken, cover and cook on a low flame for 10-12 minutes. Switch off flame and let the pressure release naturally.
After this remove the chicken pieces and debone the chicken. You will see that the chicken just falls off easily from the bone. Put the chicken pieces back into the pressure cooker. Your broth is ready.
I used around 1 cup of this broth for the maggi ramen and added another one cup of water. When this came to a boil, I added the tastemaker and the noodles and simmered for two minutes.
I also added some chopped spring onions and a carrot.
You can add pretty much any vegetables you like but make sure you boil them for the required time in the broth.
Bored of the same chicken curries that we make often, I wanted to try something new and different and while browsing through food blogs I came across this recipe from Archana’s kitchen called Murgh Malaiwala.
Its a white sauce gravy and though it looks quite mild it packs a punch in terms of its flavour.
Clean and wash chicken and add salt,pepper, ginger-garlic paste,lemon juice,almond paste, 2 tbsp cream and marinate for 2 hours.
Take a vessel and add around a tbsp of ghee. Add cardamon powder and the sliced onions and cook till the onions are translucent.
Add the marinated chicken and cook for 10 minutes. After that add in the cream,milk,cinnamon stick and bay leaf.
I added half a cup of water because I wanted the gravy to be on the thinner side. After this cover and cook on a medium to low flame stirring occasionally for 20 -25 minutes till the chicken is fully cooked.
Add in a tbsp of kasuri methi and give it a good mix. Cook for another 2 minutes and thats it! Your delicious, simple recipe is ready to serve!
As you can see my plate, I had this with pulao and some sprouted moong and it was delicious.