Prawns curry-Goan Style

Ingredients

1.Prawns 250 gm Cleaned and Deveined
2.Onion-1 Medium, chopped
3.Tomato-1 Medium.chopped
4.Green Chili-1
5. Ginger-1/2 inch,juliened
6.Coconut Milk-Thick-1/2 cup
7. Coconut Milk-Thin -1 cup
8.Oil
9.Salt

For the  Goan Masala  Paste:
10,Coriander powder-1/2 spoon
11.Cumin Poder-1/2 spoon
12.Cloves-2
13. Tamarind-1 Small Ball
14.Kashmiri red chilies-5
15.Garlic-2-3 cloves

Grind the above ingredients(10-15) with a little water to make the paste


1. Mix salt and turmeric powder with the prawns and fry them lightly in oil. Keep aside

2.  Fry the onion, tomato, ginger and green chili  for about 2-3 minutes.
Once fried, set them to cool and blend in the mixture to form a coarse paste.

3.In a Kadhai, add oil. Add the onion-tomato paste and stir for a minute.

4.Add the Goan Masala Paste and fry till the oil seperates. Stir in the salt


5.Now add  the prawns  followed by the Thick  Coconut Milk and T
hin Coconut milk.


6.Le the currry sit in low flame.  for about 10-15 minutes. Slow cooking will enhance the flavour of the curry.


7.Garnish with Coriander Leaves and serve it with Steamed rice.




How to Make  Thin and Thick Coconut Milk.


Grate the cocnut with a coconut. Add 1 cup water to the grated coconut and blend in the mixture for about 1 minute. Now strain the mixture in a muslin cloth by pressing the mixture lighly.
The milk extracted will be Thick Coconut Milk.

Once again use the same grated coconut and add 1 cup water.Blend it again and strain but this time the  coconut should be pressed tightly so that it is completely dry. The milk extracted will be Thin Coconut Milk

Grilled Prawns in peanut and habnero sauce

Ingredients
1.Prawns-250 gms,Shelled and de veined
2.Pepper-1/2 tsp
3.Lime Juice-1tsp
4.Soya Suace-1 Tbsp
5.Peanut-Coarse Ground-2Tbsp
6.Habanero or Paprika Sauce(Any Red chili Sauce will do)-1tbsp
7.Salt:to Atste




Method:
1.Marinate the prawn with  all the ingredients for 2-3 hours so that the prawns are coated properly in the mixture
2.Grill on medium heat on each side till the prawns are cooked and crisp.(the time depends on the grill you use. For the grill I use its about 5 mins on each side).
3.Serve as a starter with Tomato Dip.

Thai Red Curry

Ingredients


For the  Thai Red Curry Paste

1.Red Dry Chilli(Soaked in Water for 3 hours): 8
2. Galangal(If not Galangal Normal ginger)
3.Lemon Grass: 2 Sprigs
4. Salt:  to taste
5.Cumin powder:1 tsp
6.Coriander powder: 1 tsp
7.Mace:1 tsp powdered
8. Cinnamon-4 sticks


Add a little water and grind all the ingredients above to a paste


For the Curry:

1.Thai Red Curry Paste: 3 tsp
2. Shallots(Small Onions): 1 cup
3. Broccoli cup chopped
4. Zucchini : 1  cup chopped
5. Red Bell Pepper: 1 cup chopped
6. Yellow Bell Pepper: 1 cup chopped
7. Mushroom: 1 cup chopped
8. Chicken Shredded: 1 cup
9. Lemon grass: 2 sprigs chopped
10. Thick coconut milk: 2 cups
10.Basil:3-4 leaves
11.Oil:  3-4 tbsp
12. Salt: to Taste





Method:


1. Heat Oil in a pan and add the chicken
2.Fry for about 5 mins till the chicken is cooked.
3. Add the shallots, broccoli,zucchini, bell peppers,mushroom and lemon grass
4. Cook for about 5 mins and then mix in the Thai curry paste and the salt.
5.Saute for 4-5 mins and add the coconut milk. Add a  little water if  necessary
6. Let the curry boil for 5 mins around. Add the basil and simmer for about 2 mins

Thai Red Curry is ready. Serve with Streamed Rice