coconut milk powder

Malvani Prawns Curry

/ Sameera's Kitchen / 4 Comments

 

20180307_231459Malvan being a coastal area, coconut and fish along with rice forms our staple food,this fish curry made in coconut milk when combined with rice is a combination to die for.It goes well with rice,chapati,bhakri,ghavana almost everything……and tastes best if had a day after cooking.Most of the fishes like pomfret and surmai are cooked in same gravy.So here goes the recipe…

Ingredients:

1 cup medium sized prawns

1 small Onion chopped.

1/4 cup grated Coconut.

1 cup Coconut milk.(Refer Glossary)

6 Peppercorns.

1 tbsp Tamarind pulp

2tbsp + 5 tbsp Oil.

Salt to taste.

Chopped Coriander leaves for garnishing

For the masala

1 medium sized Onion.

2 tbsp Dhana(corriander seeds)

5 tbsp Red chilli powder.

1 tbsp Haldi powder.

1 tsp Black pepper powder.

Method:

Wash,shell and devein prawns.(Refer glossary for details)

Add salt and turmeric to washed and cleaned prawns.Keep aside.

Grind all the masala ingredients to a fine paste.

Grind together grated coconut,peppercorns and half chopped onion to a fine paste.

Apply grounded masala paste to prawns and keep aside.

Heat oil in a kadhai.Add half chopped onion,let it turn brown.

Add marinated prawns stir well,add 1 cup water.

Cook for 5 to 7 minutes or till prawns are cooked.

Add tamarind paste and salt if required.(As salt is applied to prawns)

Add coconut paste, mix well and cook for a minute or two.

Add coconut milk.Mix well.

Remove in serving bowl and garnish with chopped coriander leaves.

Serve hot with steam rice or bhakri of your choice.

Tip-Dont boil the gravy after adding coconut milk.You can use fresh coconut milk or maggi coconut milk powder.

Happy Cooking !!!

Sameera.

Bhendichi Aamti with Kairi(Raw Mango)

/ Sameera's Kitchen / Leave a comment

IMG_20200425_005923

This dish is also known as veg Fish.During month of shravan when some people dont eat non veg and crave for fish curry…this dish comes to rescue.Goes very well with steam rice.

Ingredients:

250 gm Bhendi(lady finger/Okra).

4 pieces of Kairi(Raw Mango)

1 small Onion chopped.

1/4 cup grated Coconut.

1 cup Coconut milk.

6 Peppercorns.

2tbsp + 5 tbsp Oil.

Salt to taste.

For the masala

1 medium sized Onion.

2 tbsp Dhana(corriander seeds)

5 tbsp Red chilli powder.

1 tbsp Haldi powder.

1 tsp Black pepper powder.

Method:

Grind all the masala ingredients to a fine paste.

Grind together grated coconut,peppercorns and half chopped onion to a fine paste.

Cut off the head and tail of bhendi.

Heat around 5 tbsp oil in a frying pan,shallow fry bhendi stiring well.

Remove on absorbant/tissue paper.

Apply masala paste to fried bhendi and keep aside.

Heat oil in a kadhai.Add half chopped onion,let it turn brown.

Add kairi and marinated bhendis.

Cook stiring well till masala starts leaving oil.

Add 1/4 cup water and salt.

Add coconut paste mix well and cook for 5 minutes.

Add coconut milk.Mix well.

Serve hot with steam rice or bhakri of your choice.

Tip-Dont boil the gravy after adding coconut milk.You can use fresh coconut milk or maggi coconut milk powder.Fried potatoes can also be added to this dish.

Happy Cooking !!!

Sameera