Prawns prawns prawns yet another favorite of mine. Thai green curry with prawns and Chinese szechuan prawns, oh boy! these recipes are quite irresistible to me. I love when Somjai cooks Thai green curry, I have learnt the recipe from her, soon will post it the way she cooks. The maximum I enjoyed eating prawns was in Thailand when I went to attend Somjai and Tero’s wedding. She took us to coastal side restaurant and fresh seafood tasted million dollars! I lavishly ate king prawns and lobsters. Oh miss being in Hat-Yai for food and especially for Somjai mum, we spoke in our own sign language as we didn’t know each others language. But to communicate with any mom is just so easy as they are warm to all kids in the world. And this recipes is exclusively from my Mum kitchen’s, the best kitchen in my world. The recipe tastes best with steamed rice.
Lily oh lily
Ready to binge!
Steamed basmathi rice
250 gram fresh/frozen prawns
1 tbsp oil
3 medium size onions (finely chopped)
3/4 tsp ginger garlic paste
1/4 tsp turmeric powder
1 1/2 – 2 tsp chili powder (according to your taste, I used 2 tsp)
2 to 3 tbsp of water ( I used fresh prawns so I used 3 tbsp)
1 tbsp dry methi leaves (kasturi methi)
1 tbsp of finely chopped fresh coriander
salt to taste
Warm one tbsp of oil in non-sticky pan, add finely chopped onions and fry till onions turn very mild brown. Add ginger garlic paste, fry for 60 seconds until the raw flavor diminishes. Add prawns, fry for 30 seconds, now add turmeric, chili powder and salt. Fry for another 60 seconds. Now add 2 or 3 tbsp of water. Leave the pan with lid closed for the prawns to cook on low heat. Prawns gets cooked very fast, so cook it slow on low heat so that flavors infuses well in them. Check them after 10 – 15 minutes. Now add dry methi leaves and fry for another 3 minutes. Garnish with fresh coriander leaves and serve with warm rice.