Nadiya Rassa Chingudi Tarkaari

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When it comes to making a prawns curry, I am always looking for new stuff to put in it & make it work magically for my family... sometimes the mere ratio of the ingredients makes such an impact.. and sometimes, the same ingredients.. put in a different order also result in a whole different & good taste...

This experiment is also a different one that I tried.. I ground all the wet spices together even the tomatoes.. And the taste came out to be real nice.. 

Well.. we can't give al the credit to the spices now.. can we?? I think the majority of  the credit goes to the awesome succulent prawns.. YUM !!

Just having a golden red prawn fried in a smoky mustard oil.. just takes me back to Odisha.. on a Wednesday or Friday.. when prawns would be a lunch or dinner affair... with white fluffy rice.. it's just perfect !!

Here's my latest trial for the Shrimp curry.. 



Ingredients
  • 1 Lb. Tiger prawns
  • Mustard oil
  • Salt + Turmeric
  • Sugar (wee bit)
  • Cumin + Coriander powder
  • 2 small potatoes cubed
  • 1/2 small red onion grated
  • Masala Paste made of - 1/2 small red onion + Ginger + garlic + dry red chillies + Whole cumin + Grated coconut + 1 small red tomato + few green chillies (skip if you don't want) + 1 inch stick of cinnamon
  • 1 bay leaf
  • Freshly chopped green coriander leaves
Process
  • I got 1 lb. of tiger prawns & removed their tentacles.. & removed the hard skin on their heads.. Kept their tails intact.. Washed & Cleaned & Marinated with Salt + Turmeric
  • Heat mustard oil till smoke comes off the pan... and add the marinated prawns
  • Fry the shrimps till they are reddish golden color. Take them off & keep them aside.
  • For the curry start with grated red onions in the same mustard oil that was used to fry the shrimp.. I added some salt + sugar+one bay leaf at this point too.
  • When the onions are fried.. add the masala paste + wee bit salt + turmeric + cumin powder + Coriander powder.
  • Fry until oil seeps from the sides.. this has to be done on low heat so that masala gets ample time to cook & release all the flavors.. please do not make haste at this point.
  • When the masala is done, add the potatoes & sprinkle little water & cover and cook the potatoes until tender.
  • When potatoes are done, add the fried prawns & mix well.. let it stand on heat for like 2 or 3 mins..
  • Next add hot water to the pan & mix well.. cover & let it simmer..
  • The gravy will as soupy as you want it to be.. so adjust the water amount according to your need.. but let it simmer for at least 10 mins.. That is when the red color oil will come on top & it'll be soooooo TASTY !!!
  • Don't forget to garnish with the coriander leaves

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