Prawns are crustaceans of varying size with sweet,firm, meaty flesh. Once a luxury,they are now considered an everyday ingredient. If you enjoy seafood,try exploring other more sustainable varieties, such as mussels and clams.Aim to eat prawns only occasionally and choose certified organic sources of tiger prawns or king prawns.
Chettinad cuisine is famous for its use of a variety of spices used in preparing mainly non - vegetarian food.The dishes are hot and pungent with fresh ground masalas,and topped with boiled egg, that is usually considered essential part of a meal. They also use a variety of sun dried meats and salted vegetables, reflecting the dry environment of the region. The meat is restricted to fish,prawn,lobster,crab,chicken and lam
For Yummy See Food Lovers here Chettinad
Prawn Thokku :
Here is the recipe for simple homemade
chettinad style Prawn Thokku
All you need is
·
Shallots/Small onions- 200
grams
·
Tomatoes-3
·
Curry leaves- few
·
Mustard- 1 table spoon
·
Ginger -50 gram
·
Garlic- 100 grams
·
Green chilli- 1
·
Red chilli powder- 1-1/2
table spoon
·
Coriander powder- 2-1/2
table spoon
·
Turmeric powder-1/2 table
spoon
·
Gingelly oil- 3 table spoons
·
Salt- ½ table spoon/ based
on the requirement.
·
Prawn cleaned- 500 grams
Here is how you should cook:
1) Clean
the prawn, remove the shell, wash it with little quantity of crystal salt bit
and set aside
2) Grind
ginger and garlic together and make a paste and set aside.
3) Take
a pan, add oil.
4) Once
the oil is heated add mustard seeds and wait till it pops
5) Add
curry leaves and chilli, sauté for a second
6) Now
add peeled sliced onion to the pan and sauté it till it turns golden brown
7) Now
add the grinded ginger garlic paste to the pan and sauté it for 2 minutes till
the raw smell leaves
8) Now
add the finely chopped tomatoes to the pan, sauté till it cooks.
9) Now
add salt and turmeric sauté it for 2 minutes.
10) Add
cleaned prawn to the pan and sauté for 5 to ten minutes till it is semi cooked.
11) Now
add chilli powder and coriander as mentioned above and mix well with the curry.
12) Add
pinch of water to the pan and allow it to cook in medium flame for ten to
fifteen minutes.
13) Check
if the raw masala smell has gone and it is fully cooked; add water if
additional quantity is required until the curry is fully cooked.
14) Turn
off and serve the curry.
Good to have along
idlis, dosa or chapattis for dinner or break fasts. For lunch along with white
rice and curd rice
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