Friday, 9 October 2015

PRAWN CURRY WITH RIDGE GOURD AND POTATO



As told many a times, as per our taste buds, we have a very limited variety of fish to choose from here. Prawn is something which is available here in abundance in varied sizes and variety. We are quite lucky as prices are always subject to demand and supply. It is also not necessary that we always have to have tiger prawns. If its fresh, I am game for it. I have always kept myself away from false prides, high noses, show offs. I have strongly believed those who have it, they never show it. Perhaps, its a boon of growing up in a middle-class environment and living with a person with similar belief.I am happy with the selective few in my life.

The other day I got some fresh prawns from the market and thought of preparing a very light curry with it using minimal spices. Prawn Malaikari is not an every day affair at Bengali homes, not at least at my home. My regular diet has to be light curries, dal and veggies without much spices. This thought of cooking prawns with ridge gourd and potato was instant. I did it without even using ginger paste, just with few ground spices. Let us do it.

INGREDIENTS :
Prawn : 500gm[medium sized]
Ridge Gourd : 1
Potato : 1
Cumin Seeds : 1/4spoon
Red Chilli Powder : 1tsp
Fennel Powder : 1/2tsp
Coriander Powder : 1tsp
Cumin Powder : 1tsp
Turmeric Powder : 1tsp
Salt : As Required
Oil : 2tbsp

METHOD :
Clean, devein and wash the prawns very nicely. Rub with salt and turmeric. Keeping the head is up to you.

Peel the skin of ridge gourd and potato. Cut them lengthwise as seen. Wash and rub with some salt and turmeric.

Heat oil in a wok. Temper with cumin seeds. Add the marinated prawns discarding the marinade.

Keep stirring for about 3-4 minutes. Add the potato pieces and stir for another 3-4 minutes.

Now add the ridge gourd pieces and stir for 2 minutes.

Add the cumin powder, fennel powder, coriander powder, turmeric powder, salt and turmeric. Fold in well and saute for 2 minutes at medium heat.

Add 1 big cup of water. Lower the heat and cover cook for 5 minutes.

Serve hot with piping hot steamed rice.



2 comments :

  1. Looks yummy. veg and nonveg combo looks yummy. Really tempting

    ReplyDelete