Prawn curry | Coconut milk | Recipes with prawn

Seafood

Prawn with Coconut Milk

I’m so glad to be posting again. My first post of the year with fresh white prawns, all time favorite!

I prepare prawns with coconut milk quiet often, so I don’t have to spend a lot of time in the kitchen. It’s goes well with rice , bread or rice pancakes which I have posted earlier. If you can find fresh prawns at your local stores it’s a must try recipe with coconut milk. From my previous experience frozen prawns do not give a flavored taste as much as the fresh prawns do. I made use of a spice powder called Chicken sukka powder, believe me, this recipe tastes delicious with this ingredient. Even if you don’t have it you can substitute it with fish curry powder or any prawn spice powder. It’s available at the Asian stores if you have trouble finding.

Happy New Year! 🙂 🙂

Preparation time: 5 minutes

Cooking time: 25 minutes

Makes: 6 servings

Ingredients

Ghee or vegetable oil – 2 tbsp

White fresh prawns – 325 g, deshell deveined

Onions – 1 medium, chopped

Ginger-Garlic paste – 1 tsp

Potatoes – 4 small/2 medium, peeled & chopped

Green chili – 1

Tomatoes – 1 large, chopped

Chicken Sukka powder – 1 1/2 tbsp (trust me!)

Fish curry powder – 1 tsp

Coconut powder / Milk – 50 g powder or 3/4 cup milk (powder mixed in 1 cup water until dissolved)

Coriander powder – 3/4 tsp

Cumin powder – 1/4 tsp

Turmeric powder – 1/4 tsp

Salt

Coriander leaves for garnish

Directions

1. To the deshelled prawns sprinkle salt and set aside.

fresh white prawns

2. Heat a large deep container with ghee or oil on medium heat. Add onions. Fry until translucent or lightly brown. Add ginger-garlic paste. Stir fry for a couple of seconds.

onions

onions, ginger-garlic

3. Add green chili and potatoes. Stir fry for a minute. Add tomatoes, 1/4 tsp salt, mix and cover. Let the tomatoes get mushy, stir frequently so it doesn’t get burnt.

onions, ginger-garlic & chili

tomatoes, potatoes , onions, ginger-garlic & chili

4. Next, add chicken powder, fish powder. Mix well and stir fry for a minute.

Chicken sukka powder for prawn curry

masala for the prawn curry

5. Pour coconut milk, 2 cups of water and salt. Mix. Add coriander, cumin and turmeric powder.

coconut milk added to the masala

6. Cover and cook till it boils. Check if potatoes are cooked by piercing a fork. Check salt. If necessary add more salt.

7. Add prawns. Mix and cook until it boils. Switch off the heat. Garnish with chopped coriander leaves.

fresh prawn with coconut milk & spices

Prawn curry

Stay Healthy!

Banana Fritters

Have you ever had this feeling when you crave for certain food, you get homesick and just want to grab certain food from your imagination and quell hunger? Well, I got hungry and saw these over-ripe bananas languishing in my fruit box which brought me into making banana fritters for tea.

Fritters are popularly used with a variety of fruits and vegetables which are usually deep fried.

Preparation time: 10 minutes

Cook: 15 minutes

Makes: 25

Ingredients

Vegetable oil for deep-frying

Mashed Ripe Banana – 3 long

All-Purpose Flour – 1 1/2 cup

Grated coconut – 3 tbsp

Salt – 1/2 tsp

Baking powder – 1 tsp

Sugar – 1 1/2 tbsp

Rice Flour – 1/2 cup

Water – 1 cup

Directions

1. Place the coconut, flour, salt, baking powder, sugar, rice flour into a deep container.

Add all-purpose flour, salt

Add sugar

Baking powder

Rice flour

2. Pour the mashed banana into the flour mixture. Add water and mix till well combined to make a thick batter.

banana mash

Add banana mash and water

banana fritter mixture

3. Fill a deep-fry pan with enough vegetable oil for deep frying. Turn it on to medium heat and leave it to heat (see notes for details).

4. Drop a tablespoon of the banana mix into the oil, and fry up to 5 or 6 at a time on medium heat (make sure not to add too much mixture as it will puff up slightly while it cooks). Keeping an eye on them, turn with a slotted spoon for a few times until they turn golden brown on each side.

deep-fry

Remove and drain on kitchen towels to remove excess oil. Repeat the process until all the mixture is used.

5. Serve warm , or let it cool completely.

banana fritters

Storage suggestion

+ Store in airtight container at room temperature and use within a day

Note

*To check if the oil is hot enough, take a pinch of the mixture and drop it in the oil, it should sizzle with bubbles surrounding it.

Stay Healthy!

Pork Vindaloo

“Vindaloo” is traditionally popular in the Goan cuisine in India and often considered as a fiery spicy dish made with pork.

This recipe is more of a flavored sauce with its sweet, tangy taste. Pork Vindaloo limits the use of more chilies in order to tone down the heat of a spicy-hot dish.

Requirement: Blender

Preparation time: 20 minutes

Cook time: 30 minutes to 45 minutes

Ingredients

Vegetable oil/ Ghee – 2 tbsp

Pork Shoulder/Collar – 500 g, cut into chunks of 1 inch

For the paste (Masala)

Dried red chilies – 2, soaked in water for 1 hour (see notes)

Onion – 1 Medium, Chopped

Cinnamon stick – 1

Cloves – 5

Star anise – 1

White vinegar – 2 tbsp

Garlic cloves – 3 whole, peeled

Ginger – 1 tsp

Pepper – 1 tsp (or 4 seeds)

Cumin Seeds – 1 tsp

Tamarind paste/pulp – 1 tsp (seeds and fibers removed, see notes)

Sugar – 1 tbsp

Post blending

Tomatoes – 2 medium, chopped

Salt – 3/4 tbsp

Paprika powder – 1 tsp

Red chili powder – 1 tbsp

Directions

1. While preparing the Pork and the rest of the ingredients, Cook onions with 1 cup water for 15 minutes making sure to keep an eye so that the onions don’t brown or burn.

Stepa_IMG_3475

spices

2. Strain the onions and run the onions under cold water to cool it down. Add the onions, chili, cinnamon,cloves, star anise, vinegar, garlic, ginger, pepper, cumin, tamarind water, sugar. Add 1/4 cup water. Make a paste. Set aside.

spice paste

3. Heat oil or ghee in a pot on high heat. Add pork (I prepared in batches of 2). Fry for 7 minutes or until it turns slightly brown.

Step2_IMG_3500

4. After the pork has fried, add the thick masala paste, salt (reserve the water added to the remaining paste). Mix well. Fry for 2 minutes.

pork, spice paste

pork

5. Combine tomatoes and the remaining water from the reserved paste. Add paprika,chili powder and bring to boil.

pork, spice paste, tomatoes

paprika powder, chili powder

6. Reduce heat and cook for 30 minutes by stirring occasionally every 3-4 minutes or until the pork is very tender.

Serve with cooked rice.

Final2_IMG_3548

Note

*I used tamarind pulp (2 seeds) soaked in water for 10 minutes. Sieved to remove the stringy bits and seeds.

*As this recipe is not spicy, increase the number of chilies for more heat.

*It sauce tastes better the longer you cook.

Stay Healthy!

Sherryl's Good Food

Tag: hungry

Prawn with Coconut Milk

Ingredients

Directions

Banana Fritters

Ingredients

Vegetable oil for deep-frying

Mashed Ripe Banana – 3 long

All-Purpose Flour – 1 1/2 cup

Grated coconut – 3 tbsp

Salt – 1/2 tsp

Baking powder – 1 tsp

Sugar – 1 1/2 tbsp

Rice Flour – 1/2 cup

Water – 1 cup

Directions

1. Place the coconut, flour, salt, baking powder, sugar, rice flour into a deep container.

2. Pour the mashed banana into the flour mixture. Add water and mix till well combined to make a thick batter.

3. Fill a deep-fry pan with enough vegetable oil for deep frying. Turn it on to medium heat and leave it to heat (see notes for details).

4. Drop a tablespoon of the banana mix into the oil, and fry up to 5 or 6 at a time on medium heat (make sure not to add too much mixture as it will puff up slightly while it cooks). Keeping an eye on them, turn with a slotted spoon for a few times until they turn golden brown on each side.

Remove and drain on kitchen towels to remove excess oil. Repeat the process until all the mixture is used.

5. Serve warm , or let it cool completely.

Storage suggestion

+ Store in airtight container at room temperature and use within a day

Pork Vindaloo

Ingredients

Vegetable oil/ Ghee – 2 tbsp

Pork Shoulder/Collar – 500 g, cut into chunks of 1 inch

For the paste (Masala)

Dried red chilies – 2, soaked in water for 1 hour (see notes)

Onion – 1 Medium, Chopped

Cinnamon stick – 1

Cloves – 5

Star anise – 1

White vinegar – 2 tbsp

Garlic cloves – 3 whole, peeled

Ginger – 1 tsp

Pepper – 1 tsp (or 4 seeds)

Cumin Seeds – 1 tsp

Tamarind paste/pulp – 1 tsp (seeds and fibers removed, see notes)

Sugar – 1 tbsp

Post blending

Tomatoes – 2 medium, chopped

Salt – 3/4 tbsp

Paprika powder – 1 tsp

Red chili powder – 1 tbsp

Directions

1. While preparing the Pork and the rest of the ingredients, Cook onions with 1 cup water for 15 minutes making sure to keep an eye so that the onions don’t brown or burn.

2. Strain the onions and run the onions under cold water to cool it down. Add the onions, chili, cinnamon,cloves, star anise, vinegar, garlic, ginger, pepper, cumin, tamarind water, sugar. Add 1/4 cup water. Make a paste. Set aside.

3. Heat oil or ghee in a pot on high heat. Add pork (I prepared in batches of 2). Fry for 7 minutes or until it turns slightly brown.

4. After the pork has fried, add the thick masala paste, salt (reserve the water added to the remaining paste). Mix well. Fry for 2 minutes.

5. Combine tomatoes and the remaining water from the reserved paste. Add paprika,chili powder and bring to boil.

6. Reduce heat and cook for 30 minutes by stirring occasionally every 3-4 minutes or until the pork is very tender.

Serve with cooked rice.

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