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ALL TIME SHRIMP STEW
PRAWN STEW WITH COCONUT |
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Shrimps, also commonly called as Prawns inhabit both freshwater and marine waters. They are commercially cultured in Asian countries like China, Thailand, Philippines and India. The Latin American country Brazil is the largest producer of prawns and Thailand is the largest exporter. The sea prawn (Shrimp) is high in calcium, iodine and protein but low in food energy. Shrimps are significant source of cholesterol but said to be good for blood circulation because of the lack of significant level of saturated fats. It means that the high cholesterol content in shrimp actually improves the ratio of LDL to HDL cholesterol and lowers triglycerides.
Shrimps (Peeled) : 500 Grams
Coconut Grate : 2 Cups
Red Chilly Powder : 2 Spoons
Chopped Onions : 1 Cup
Chopped Tomato : 1 Cup
Green Chillies : 6 nos
Cashew nuts : 100 Grams
Curd : 1 Cup
Turmeric Powder : 1 Tea Spoon
Lemon Juice : 2 Spoons
Coriander Leaves : 1 Cup
Refined Oil : 350 ml
Salt : As Required
Ingredients for Spicy Paste :-
Onion Pieces : 1 Cup
Ginger : 3 Inch Piece
Cloves : 8 nos
Cardamom : 8 nos
Coriander Seeds : 2 Spoons
Cumin Seeds : 1 Spoon
Cinnamon : 3 Inch piece
Poppy Seeds : 2 Spoons
Netmeg grate : 1 Spoon
Mace : 1 Spoon
Star Anise : 3 nos
Tamarind : Small Lemon Size
Jaggary (Brown sugar) : 1/2 Spoon
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1. Clean the peeled shrimp thoroughly. Add turmeric powder, Curd, lemon juice, one spoon red chilly powder and one spoon salt, mix well and leave for marination.
2. Add all the ingredients for Spicy paste to a blending jar and grind into a smooth paste (spicy paste).
3. Add oil to a deep bottomed frying pan and heat. Add the cashew nuts and fry. Add onion pieces and stir fry till they turn into golden brown color. Now add the coconut grate and the marinated shrimps. Fry further until oil shows up.
4. Add the spicy paste, half split green chillies and tomato pieces and stir fry till the tomato pieces become smooth.
5. Finally add the remaining one spoon red chilly powder and enough salt. Stir well, add two cups of water.
6. Simmer on medium flame till all the ingredients blend with each other and the shrimp are well cooked.
Finely chop the coriander leaves, sprinkle them on the shrimp stew and serve hot.
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Preparation Time: 40 Minutes |
Serves: 4 Persons |
| Recipe Origin: India |
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Submitted by: |
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MPR. Radhakrishna
India |
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| This recipe has been viewed 2298 times. |
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