East
or West.... which is better?
Hmmmm!!!
Why discriminate?
Let's make both.
Garlic Butter Prawns and Senagapappu Royyalu Vepudu ( Channa Dal and Prawns).
The world is one.
Prawns are a great way to incorporate essential minerals and antioxidants in your diet. They are known to strengthen bones and develop a healthy immune system.
Garlic Butter Prawns
Inspired
and amalgamated from many dishes I've had in different places , this dish is great to make in a
jiffy with very few ingredients. To be very frank, I made this to munch on
while the second prawn dish was getting ready.
Ingredients:
10
fairly large prawns – shelled, deveined and washed
8
cloves garlic – finely chopped
4
large green chillies - slit and cut into 1 inch pieces
2
tbsps – Coriander leaves – finely chopped
1
tbsp salted butter
2
tbsp sunflower oil
1
tbsp Corn flour made into slurry with 3 tbsp water
A
pinch of turmeric
Salt
to taste
Method:
Wash the cleaned prawns and apply salt and turmeric and keep aside for 10 minutes. Wash again and pat dry. This removes a bit of the fishy smell.
Heat
oil in a pan and add the prawns. Cook on both sides till the prawns turn opaque
and all the released water is absorbed. As is custom in our house, I tend to
cook the prawns a bit thoroughly and don’t really care for the just- about
-cooked style. You may cook it till just done. Remove the prawns.
In the
same pan, add the butter. Keep the flame on low. Add the garlic and green
chillies. Fry for a minute. Turn the flame to medium. Add the prawns and toss
around till they are coated well. Add the coriander leaves. Mix well. Check for
salt and then add some if required. Keep in mind that the butter is already
salted.
Pour
in the corn flour slurry and mix till thickened and prawns are well coated.
Tuck in.
Senaga Pappu Royyala Vepudu ( Channa Dal and Prawn curry)
This
is a recipe special to the East Godavari District of Andhra Pradesh. I learnt
it from my mother in law. Since the area abounds in sea food, we make many
combinations with prawns . This is a great way to incorporate lentils into the
meal.
Ingredients:
1 Kg Prawns – shelled, deveined and washed ; marinated with ½ tsp Turmeric and ½ Tsp
salt
1
standard measuring cup Channa Dal – washed and soaked in 4 cups of water for 15
minutes
2
Large Onions - finely chopped
1
large Tomato – finely chopped
2
tsps Chilli powder ( adjust as per taste)
2
tsps Dhania Powder
1 tsp Garam Masala powder
1
tbsp Ginger Garlic paste
5
tbsp Oil ( I used sunflower oil)
2
tbsp Coriander leaves – finely chopped
Method:
1. First,
pressure cook the channa dal in the four cups of water it was soaked in for
about five to six whistles. The dal has to be cooked well, but hold its shape.
It should mash when pressed between the fingers.
2. Wash
the cleaned prawns and apply salt and turmeric and keep aside for 10 minutes.
Wash again and pat dry. This removes a bit of the fishy smell.
3. Heat
the oil in a pan. Add the prawns. Fry well until they are opaque and all
released water is absorbed. The prawns will form a slight crust. Again, we do
tend to overcook the prawns. If you wish, you may remove them as soon as they
turn opaque. Remove prawns.
4. In the same pan and oil, add the onions and turmeric powder and fry till translucent. Add the chopped tomato and salt and fry on low flame till the tomato turns mushy.
5. Add the ginger garlic paste , chilli powder, dhania powder and garam masala powder and fry till the raw smell disappears and the oil starts separating from the sides on the pan.
6. Add the prawns and mix well. Cook for a few minutes till well coated.
7. Add the boiled channa dal and the residue
water and mix well. Cook till all the flavours mix well and the water is
absorbed. Remove from flame.
8. Garnish
with chopped coriander leaves. This goes very well with rice or roti.
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