Dry Spiced Prawns | Evening With Shireen | Chef Shireen Anwar - Masala TV

Dry Spiced Prawns | Evening With Shireen | Chef Shireen Anwar

Published 1 month ago  in Chefs, Cooking Shows, Evening with Shireen, Shireen Anwar
 

Prawns are loved as snacks and as main courses. Here is the exceptional spiced prawn recipe by Chef Shireen.

Watch this Masala TV video to learn how to make Dry Spiced Prawns ,Vegetable curry in coconut milk and Memoni machchi. This show of Evening With Shireen with Chef Shireen Anwar aired on 9 October 2019.

 

 

 

 

Ingredients:

  • Prawns 500 gm
  • Oil ½ cup
  • Garlic paste 1 tbsp
  • Roasted & crushed cumin 1 tbsp
  • Chili powder 1 tsp
  • green chilies chopped 4
  • Chopped coriander leaves 4 tbsp
  • Lemon juice 2 tbsp
  • Salt ¾ tsp
  • Sambal oleak 1 tbsp
  • Chili garlic sauce 1 tbsp
  • Sweet chili sauce 1 tbsp

Ingredients to temper:

  • Cumin seeds ½ tsp
  • Curry leaves 10-12
  • Oil ¼ cup

 

Method:

Marinate prawns with garlic paste, sambal oleak, chili garlic sauce, chili powder, cumin powder, lemon juice and salt, leave it for 2 hours. Heat oil in a pan, add the marinated prawns, fry for 5 mins, in another pan heat ¼ cup oil, add curry leaves and cumin seeds, pour the tadka on the fried prawns and serve

Ingredients:

  • Coconut milk 1 can
  • Onion ground, boiled 1
  • Tomatoes blended 4
  • Potatoes cut in cubes 2
  • Cauliflower 1 cup
  • Onion sliced 1 cup
  • Sliced carrots 1 cup
  • Peas ½ cup
  • Beans 1 cup
  • Curry leaves 20
  • Oil ½ cup
  • Onion 1 cup
  • Garlic paste 1 tsp heaped
  • Chili powder 3 tsp
  • Turmeric ¼ tsp
  • Cumin powder 1 tsp
  • Green chilies 4
  • Salt 1 ½ tsp
  • Chopped coriander leaves 2 tbsp

 

Method:

Heat oil, fry chopped onion till light golden, add garlic paste, fry for 3 to 4 mins adding little little water, add in dry spices with ¼ cup, fry for another 5 mins, add in the grinded onions and blended tomatoes and cook till boiling, add potato beans, cover and cook for 10 mins, add the remaining veggies, cook for another 15 mins covered, lastly add coconut milk, curry leaves, green chilies, simmer on low flame for 10 mins, lastly add salt and coriander leaves.

 

Ingredients to marinate:

  • Fish ½ kg
  • Lemon juice 2 tbsp
  • Salt 4 tbsp
  • Oil 4 tbsp

Ingredients for spice paste:

  • Onion 1
  • Garlic crushed 4 tbsp
  • Sambal oleak 1 tbsp
  • Siracha sauce 1 tbsp
  • Turmeric ¼ tsp
  • Cashew nuts crushed 1 tbsp
  • Green cardamom ½ tsp
  • Cinnamon grinded ¼ tsp

Lemon cut into wedges for garnishing

  • Other ingredients
  • Yogurt as required
  • Parathas to serve

 

Method:

Marinate fish with lemon juice and salt, keep it for 30 mins, grind all the spices given in spice paste, mix yogurt into the spice paste, and marinate fish in this for 1 hour in the fridge, bake or bbq, brush with oil when done, remove on a serving dish, garnish with lemon wedges, lastly serve with parathas serve immediately.