How to make Kadai Prawns -
Praws cooked in tomato gravy
This recipe is from the book Kadai Cooking.
Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा), Cumin Seeds (जीरा)
Cuisine : Punjabi
Course : Main Course Seafood
For more recipes related to Kadai Prawns checkout Chingri Malai Curry, Prawns with Onion, Curry Leaves and Chillies, Grilled Prawns In Vodka Sauce, Palak Methi Prawns . You can also find more Main Course Seafood recipes like Orange Chilli Pasta with Pepper Fish Meen Molaga Bhaji Fish in Dill and Tomato Sauce Grilled Fish with Creole Sauce
Kadai Prawns Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Kadai Prawns Recipe
Prawns peeled and deveined 40 packets
Cumin Seeds 2 teaspoons
Coriander seeds 2 teaspoons
Black peppercorns 8
Dried red chillies 5
Oil 2 tablespoons
Ginger cut into thin strips 1 inch piece
Green chilli cut into thin strips 2
Onion chopped 2 medium
Fresh coriander leaves chopped 1/4 cup
Tomato chopped 2 medium
Tomato puree 6 tablespoons
Salt to taste
Sugar 1/2 teaspoon
Lemon juice 2 teaspoons
Garam masala powder 1/2 teaspoon
Method
Step 1
Dry-roast the cumin seeds, coriander seeds, peppercorns and red chillies. Cool and pound to a coarse powder. Heat the oil in a kadai. Add the ginger and green chillies and sauté for half a minute. Add the onions and sauté till light brown.
Step 2
Add the masala powder, half the coriander leaves, the tomatoes, tomato purée, salt, sugar and lemon juice, and cook till the oil separates.
Step 3
Add the prawns with half cup of water and cook over medium heat for seven to eight minutes. Sprinkle the garam masala powder and serve hot, garnished with the remaining coriander leaves.
Nutrition Info
Calories : 948 Kcal
Carbohydrates : 47.8 gm
Protein : 103.3 gm
Fat : 37.9 gm
Other : Iron- 31.3mg
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