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
Fresh Prawns 
Ingredients
Ready to binge!
Steamed basmathi rice
Ingredients
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
Method
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.
Ananda, your photos are gorgeous. This looks like a nice easy recipe for a busy person or family. I love recipes that are not from a cookbook, but rather from someone’s kitchen… like your mum’s.
prawns are my new found love as well…and thai..im sure it wud have been brilliant and so bloody cheap rt in Thailand…even we totally indulged in those on our short trip 2 thailand…
Hi Ananda..nice name..your recipe looks yummy..and photos are really great..nice colorful blog
Beautiful photos Ananda – like the incorporation of the lillies in the styling. This recipe looks delicious.
wow, that looks great! gorgeous photos!
@Michele Thank you
yes indeed it one of the easiest recipe i have ever made.
@Nisha Oh ya they are extremely cheap, that was another reason for us to eat a lot, thai food rock as always
@Anu Thanks for compliment and kind words of appreciation…Happy
@Nick Thank you, I always go in search of props or flowers for my recipes
@Simple life Thanks a lot
My goodness what a lovely post!You did a wonderful job with this dish and I sure would love to share to Foodista readers this post if you wont mind.Just add your choice of Foodista widget at the end of this blog post and it’s good to go.Thanks!
This looks simple to make but really delicious. I love spicy prawn dishes. There was fresh fenugreek (methi) on our East London street market this morning, the first time I have seen it fresh, however I have the dried version in my cupboard so I may well give this a go. Thank you!
hopeeternal
‘Meanderings through my Cookbook’
http://www.hopeeternalcookbook.wordpress.com
@Alisa Thanks for your complimnets i have just registered in Foodista1
@Hopeeternal, its been ages i have had fresh Methi leaves, can’t even dream of getting in Finland, Lucky you! And you can used fresh leaves in this recipe as well. Glad you liked it Thanks!
Mmmm….beautiful dish. Prawns is always my favourite. I love all the spices and herbs used. Must be awesome…especially with rice.
This looks absolutely amazing. I love methi. It’s never occured to me to make prawn methi, I normally put it with lamb. Will try this….
This looks absolutely amazing. I love methi. It’s never occured to me to make prawn methi, I normally put it with lamb. Will try this….
@Mary thanks yes indeed it was.
@Gourmet Thank you, am sure you would love it if you like them with lamb
I could eat it now – and almost everythin is store cupboard / freezer drawer too which is even better. Just need to track down methi leaves
@Sarah how wonderful…gohead and let me know when you give it a try!
I can feel the Aroma and freshness of the Prawn Curry and the Basmati rice thru the Pic: itself…..
Greayt Snaapz and Gud presentation…….
@Afsal ha ha ha…Thanks!