Prawn Masala

Malvan is a town in the coastal area of Maharashtra called Kokan . We in Kokan have a typical style of cooking prawn curry. The receipe includes a lot of red chilli, coriander seeds, grated coconut and kokum. Kokum-the purple berry is a speciality of kokan , it is used as a souring agent. When it comes to red chillies, I prefer using Sangmeshwar chillies or Kashmiri chillies.

Prawn curry is my brother- Rohit’s favourite, hence I take great pleasure in preparing this curry .

Preparation

·                     Red paste : Soak in water : (3 tbspn) coriander seeds, (7-8) red chillies, (2-3) garlic cloves, (1inch) ginger, (1 tbspn) cumin seeds , (1 tbspn) fennel seeds (1tspn), Green Chilli (1 nos), Curry leaves (2-3 nos) and few coriander leaves . Soak well and blend into a smooth paste.

·                     White paste : Cut onion ( 1 nos) in slices, add grated coconut (1 cup) and blend into a smooth paste.

·                     Clean and wash prawns ( Tiger prawns 250gm) well. Remove the shells and devein them . Marinate the prawnswith lemon juice ( 3 tbspn) ,turmeric (1 pinch) and salt to taste

·                     Heat one tbspn oil in a wide pan . Add onion diced (1 nos), fry till golden brown, now add chopped tomato ( 2 nos) sauté well till the mixture secretes oil. Then add the marinated prawns , red paste , white paste curry leaves (2-3 nos) and stir well.

·                     Now add Kokum ( 4-5 nos) and lemon juice to the mixture . Stir and let the mixture simmer for 15 minutes on low heat

·                     Add salt to taste ( if required). Cook the mixture for 5 mins .

·                     Serve with steamed basmati rice and poppadum

·                     Garnish with coriander.

Serves : 4

Cooking time : 25 mins

Preparation time : 30 mins

Recipe : Non-vegetarian

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills. 

Stuffed Aubergine or Bharli Vangi

Bharli Vangi or Stuffed Aubergine is a common Maharashtrian veggie. I learnt this recipe from my mother.

Preparation: 

Green paste:

In a blender add sesame seeds (1 tbspn) , cumin seeds  (1 tbspn), dry coconut (4 tbspn – desiccated coconut) , 1 garlic , coriander seeds (1 tbspn) + goda masala (1 tbspn). Blend them into a fine paste . 

Stuffing masala:

Place a medium size fry pan on low heat, add oil (1tbspn) to it. Now add finely chopped onions(1 nos) , chopped tomato (1 nos) + the above green paste. Add jaggery (2 tbspn), red chilli powder (2 tbspn), turmeric (1 tspn) , roasted peanut powder (4 tbspn), onion garlic powder (1 tspn) and salt to taste. Reduce heat and let the mixture simmer for 3 mins. When the masala is cooked, keep it aside and let the mixture cool down.

Prepare the aubergines:

Make 3 slits on each aubergine lengthwise through the stalk and soak them in turmeric water.

Then through the slits stuff the aubergine with the above stuffing masala.

Curry:

Place a small sauce pan on medium heat, then add oil (2 tbspn) to the pan. Now add cumin seeds (1 tbspn) , mustard seeds (1tspn), carom seeds (3 tspn) , asafoetida,  curry leaves (optional) , chopped green chillies (2 nos)  let them temper. Now fry stuffed aubugine in them. Then add 3 cups water , salt to taste and tamarind juice (2tbspn). Cover the pan with a lid and cook well for 10 mins. Reduce the heat and let the mixture simmer for 3 mins.

    Recipe: Vegetarian

          Preparation time :25 mins

          Cooking time : 25 mins

          Contains Nuts

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Visit : www.truptiranespicerecipes.com  

Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills.