Prawns curry

Prawns cooked in thick and a bit spicy coconut-tomato gravy. An absolute favorite at my home, served with bhakri either tandalachi or jondhlyachi!!, plain boiled rice aani dahi kanda!!

Whenever my mom use to cook this dish, we could make out that we are having prawns curry for dinner right from our rooms …..Yeah the aroma! It just use to tickle our tastebuds & we use to be hungry before dinnertime!! My brother use to taste it even before dinner! The dish being his all time favourite .Mom use to make two types of prawns curries –I am giving one of the recipes with full details while for the other one you just need to substitute tomatoes with amsool , curry leaves, mustard & coriander seed powder & the newer version is ready

Ingredients:

1/2 kg Prawns de shelled & de veined
1 cup grated coconut
1 finely chopped onion

1/2 cup coriander finely chopped

1tsp kolhapuri kala tikhat masala

1/2 turmeric powder
1 tsp garam masala

2big ripe red tomatoes chopped

1/2 tsp ginger parlic paste

Oil to cook
Salt as per taste

Procedure:

1. Mix grated coconut, tomatoes, ginger garlic paste & coriander in a blender& grind to a very smooth paste.
2. Heat oil in a pan & fry onions till they turn golden brown.
3. Add prawns and fry for 2 – 3 minutes (till the prawns become white in color, this enhances the aroma & taste of the curry).
4. Now add turmeric powder, garam masala & kolhapuri kala tikhat masala mix it well & fry it for a minute or so.
5. Now add the coconut tomato paste.
6. Finally add salt and sufficient water to make the desired consistency.
7. Cook until prawns are completely done.
8. Serve hot with bhakri & hot steaming white rice.

Baked Fish

Fish, especially saltwater fish, is high in Omega 3 fatty acids, which are heart-friendly; it has less fat content and so nutritionist recommend a regular diet of fish compared to all the other meats.

Fish can be prepared in a variety of ways, including curries, baking, frying, and grilling.

Ingredients:

2 Fresh medium sized trout’s (de scaled & cleaned)

1 tsp lemon juice

1/4 tsp ginger garlic paste

1/4 tsp chili powder

1/4 tsp freshly crushed pepper

1 small potato cut into rings (medium thick)

7-8 cherry tomatoes

2tsp chopped onions

1 lemon cut into rings

2-3 strings of coriander

Salt to taste

1. Choose an appropriate size baking dish into which you can fit the trout and still have room of about half an inch around the fish.
2. Mix the ginger garlic paste, chili powder, salt & lemon juice & spread it evenly on the fish including the inside & let it marinate for 1 hour in the fridge.
3. Now arrange the fish, potato rings, cherry tomatoes, lemon rings, and onion in the baking dish.
4. Sprinkle freshly crushed pepper, coriander leaves & some salt.
5. Cover the dish with aluminum foil and bake in a 325 degree oven until done. If not sure whether its done check it with a fork.
6. Serve Hot .Outstandingly Delicious & yet easy to make!!!