I have some serious cooking planned for this weekend, as guests are coming for a lunch party. My early morning bike ride to Kshetra Panchayatan Mandir near Chowk, Morbe, was exhilarating and refreshing. I look forward to sharing the pictures with this article because I love travel and food equally. Regarding the food, I decided to prepare two different dishes: one with Prawns and a simple, rustic Chicken Curry. I’ll serve them together with steamed rice to create a striking visual and culinary experience. Both recipes are quick and easy to make, much like my breezy rides, and they turn out mouth-wateringly delicious. Feel free to try this combo when you want to impress guests quickly. Happy Cooking!
Serves: 4
Ingredients:
Prawns – 500 gm
Red Chillies – 15 gm
Onions – 2 to 3 ( medium size )
Garlic – a few flakes
Ginger – 2 tbsp ( finely chopped )
Kokum – 15 gm
Curry leaves – 1 sprig
Coconut – 50 gm
Coriander seeds – 1 tbsp
Fresh Turmeric – small pod
Black Pepper – 1/2 tbsp
Mustard seeds – a pinch
Coconut Oil – 40 ml
Instructions:
1 ) Shell & devein prawns. Wash thoroughly.
2 ) Roast the chillies, coriander and turmeric lightly. Grind together with onion, garlic and pepper.
3 ) Soak the Kokum in water.
4 ) Slice the coconut finely.
5 ) Heat a little coconut oil and temper the curry leaves, mustard seeds and half the coconut.
6 ) Add the ground paste, ginger, salt, remaining kokum, coconut and prawns. Add water and simmer for ten minutes. Once done, remove and serve with rice.
For my updated Chicken Curry Recipe, kindly go to the link below –
http://culturekurry.com/wp-admin/post.php?post=610&action=edit
