Shrimps/Prawn recipies thread

jyotirmoy

- Cucumber- big, 1
- Shrimps- 200 gms
- Panch Foran- 1 teaspoon. See note below.
- Bayleaf- 1
- Ginger- 1 inch, grated
- Cumin powder 1 teaspoon
- Turmeric powder 3/4 teaspoon
- Chily powder 1/2 teaspoon
- Salt to taste
- Sugar- 3/4 teaspoon
- Oil preferably mustard.

First peel the cucumber and cut it into round slices. Clean the shrimps and rub a bit of turmeric powder on them. Heat the oil in a pan and fry the Shrimps until golden yellow. Now add the Bayleaf and the Panch Foran to the oil and wait until it sizzles. Add the Ginger paste, Cumin, Turmeric powder, salt and sugar to the sizzling oil. Now add the Cucumber pieces and cover the lid of the pan. Let it simmer on low flame. Once the cucumbers are cooked it is done.
Serve with rice.

Note: Panch Foran is an essential ingredient in many Bengali cooking. It is equal proportion of mustard, aniseed ,fenugreek seed, cumin seed and onion seeds mixed together.

dzibead

My mouth is watering! I have to try this. Thanks!

wonderwomanusa

Hmmm... this looks like tomorrow's dinner... thanks for the recipe!

PM me if you want a recipe for Sweet & Sour Shrimp (Chinese style)

jyotirmoy

The traditional recipe uses Bottle Gourd. I think the crunchiness of the cucumbers go better with the flaky shrimps than the mashy gourd.
Add a bit of ghee to your hot rice.

sadhuji

what about shrimp in coconut?

a simple preparation that will make you swoon.

grate the tender coconut, put the grated coconut in a vessel that has provision of closing the lid, add skinned shrimps, mustard oil, whole green chillies split thro the centre, salt, turmeric powder and sugar.

then take a larger vessel (a kadhai) , half fill it with water, close the lid of the smaller one and put it in this water. put a weight on it, turn on the flame, let the water boil and the mixture self cooks in half an hour. turn off the flame, allow to cool, open the smaller vessel and - u-m-m-m-m- you swoon!

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jyotirmoy

Woh Guru Sadhuji! Why didnt you post it as a new post? This excellent recipe might get lost in this old post. And suppose you put slices of Ilish with or without the coconut? How would that alchemy go?

ddutta

We put some mustard paste in this coconut shrimp dish. Also add some fresh corriander leave. And at the time of eating /serving just pour a littlt bit of kachhi ghani mustard oil. It is simply yammy. Can eat a plateful of rice with it only.

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jyotirmoy

Yes that kachhi ghani mustard oil can do wonders. Hope you have a good source though.

sadhuji

that will be a different kettle of fish altogether.

jyotirmoy

This is a complete meal which I have planed for our dinner tonight.

300 gram small sized prawns shelled, deveined and cleaned
½ teaspoon turmeric powder
1 large onion chopped
1 teaspoon each of corriander and red chilli powders
1 teaspoon cumin seeds
4 bay leaves
2 cups long-grain Basmati rice
4 cups hot water
1 tablespoon ghee
salt to taste

Grind to a fine paste:
1 teaspoon cinnamon pieces
1 tablespoon chopped ginger
2 green chillies chopped
4 green cardamoms peeled
2 cloves
salt to taste
water required to grind the paste


Methode:
Rub the prawns with some salt and half the quantity of
turmeric powder. Keep aside.
Heat the ghee in a heavy bottomed pot and saute the prawns on medium heat for about 2 minutes. Remove the prawns with a slotted spoon onto a plate.
Add the bay leaves and cumin seeds to the same pot. Saute briefly. Add the chopped onions and saute till they are golden brown. Add the rice, the ground paste, turmeric, red chilli and coriander powders. Stir fry briefly. Add the prawns, salt and the hot water. Bring to a boil and simmer on low heat for about 15 minutes or till all the water has evaporated and the rice is cooked but firm.

jyotirmoy

The bird flu has resulted in great demand for mutton & fish. Fish prices have shot up to a whopping 40% Good sized prawns are selling for Rs1000/- a Kg. Talked to my old buddy fish monger Jagadish, he has a cell phone. “Ki kore bo mal ee aschena” That is there is shortage in supply what can I do? But a bit of talking did the job, medium sized for 700. “Shudhu apner jonnoy ar panch jon ke bolben na jano” It is for you only & please don’t spread this. “Tathastu” I said.

I will buy medium sized prawns 1/2Kg. If you can get hold of or afford go for tiger prawns, I couldn’t.

Next I will gather the following:
4 tbsp oil don’t use oils with a strong flavour.
1/2 tbsp whole cumin
2-1/2 tbsp ginger paste
1-1/2 tbsp cumin paste
2 tsp cumin powder
1 tsp chilli powder
1 tsp turmeric powder
Salt to taste
2 tsp sugar
1 tsp garam masala
1 - 1/2 cup coconut milk
3 tsp ghee

Next I will do this:

Apply turmeric powder & a pinch of salt to the prawns & set aside.

Heat the oil in a pan, sauté the prawns till it is orange in colour, remove & keep. To the oil add sugar and whole cumin. Stir till the sugar just starts to brown & not more. Add ginger paste, cumin powder, red chilli powder and turmeric powder and sauté.

Now add the prawns and slit green chillies and stir for few minutes. Cover & cook for 4 to 5 minutes. Add the coconut milk, cook for few more minutes and then add salt.
In the end sprinkle garam masala and ghee on top.

Next I will eat it with peas pulao or pooris along with a decent white.

Next I will attain Mokhsha & enter dream land.