Prawns have a delicate, sweet flavour, versatile and a great addition to any dish. Delicious, they are always a crowd pleaser. This prawn chilli fry is neither Goan nor Indo-Chinese, has inclusion of fresh ingredients with spices to enhance the taste. Quick and easy to prepare, it comes together in minutes.
For chilli fry, I prefer to use more of sliced onions, cook them until they have a slight crunch. Tomatoes are blanched and then included so that they break down fast preventing the onions from overcooking. Prawns are stirred in at the end for a couple of minutes, keeping them moist and flavourful.
A good source of protein, vitamins and minerals, prawns are low in calories with no carbohydrates. Though high in cholesterol, rich in omega-3 fatty acids, minerals like iron and selenium, an antioxidant. Also, they contain phosphorus, copper and magnesium that helps in building strong bones.
For chilli fry, I prefer to use more of sliced onions, cook them until they have a slight crunch. Tomatoes are blanched and then included so that they break down fast preventing the onions from overcooking. Prawns are stirred in at the end for a couple of minutes, keeping them moist and flavourful.
A good source of protein, vitamins and minerals, prawns are low in calories with no carbohydrates. Though high in cholesterol, rich in omega-3 fatty acids, minerals like iron and selenium, an antioxidant. Also, they contain phosphorus, copper and magnesium that helps in building strong bones.
Prawn Chilli Fry
(Serves 6)
Ingredients:
1/2 kg prawns
2 large onions (about 4 cups, sliced)
2 tomatoes
2 green chillies (slit)
4 large cloves of garlic (grated)
1/2-inch piece of ginger (grated)
1/2 teaspoon turmeric powder
1 teaspoon cumin powder
1/2 teaspoon chilli powder
2 teaspoons coriander powder
few coriander leaves (chopped)
2 tablespoons oil
salt
Method:
Wash tomatoes, cut an “X” on the bottom of each tomato and blanch them in boiling water for 30 seconds or until the skin splits open. Using a slotted spoon, transfer them in ice-cold water for few seconds and then peel off the skin. Chop and set aside.
Shell, devein and wash prawns. Drain well, season with salt and set aside.
Heat oil in a skillet, sauté the onions with garlic and ginger till fragrant. Add the tomatoes, green chillies, turmeric powder, chilli powder, cumin powder and coriander powder. Stir and cook until tomatoes have broken down completely. Ensure that the onions are firm with a crunch. Sprinkle some salt (not much), the prawns are seasoned too.
Mix in the prawns and cook for a couple of minutes. Check for seasoning and if required, add some salt.
Serve garnished with coriander leaves.
Note:
(Serves 6)
Ingredients:
1/2 kg prawns
2 large onions (about 4 cups, sliced)
2 tomatoes
2 green chillies (slit)
4 large cloves of garlic (grated)
1/2-inch piece of ginger (grated)
1/2 teaspoon turmeric powder
1 teaspoon cumin powder
1/2 teaspoon chilli powder
2 teaspoons coriander powder
few coriander leaves (chopped)
2 tablespoons oil
salt
Method:
Wash tomatoes, cut an “X” on the bottom of each tomato and blanch them in boiling water for 30 seconds or until the skin splits open. Using a slotted spoon, transfer them in ice-cold water for few seconds and then peel off the skin. Chop and set aside.
Shell, devein and wash prawns. Drain well, season with salt and set aside.
Heat oil in a skillet, sauté the onions with garlic and ginger till fragrant. Add the tomatoes, green chillies, turmeric powder, chilli powder, cumin powder and coriander powder. Stir and cook until tomatoes have broken down completely. Ensure that the onions are firm with a crunch. Sprinkle some salt (not much), the prawns are seasoned too.
Mix in the prawns and cook for a couple of minutes. Check for seasoning and if required, add some salt.
Serve garnished with coriander leaves.
Note:
- Since the tomatoes are blanched, skin peeled off and chopped, they break down very fast.
