Bagara Prawns

 

           You must have heard of Mirchi Ka Salan and Bagara Baingan, the two signature dishes of Hyderabad. So come let me share a fusion recipe of Prawns, which is quite similar and has almost the same spices. The dominant ones are coconut, sesame seeds and peanuts. It is a very delectable side dish and the tanginess from the tamarind makes it even more lip smacking and yummy. 

          

          The gravy is extremely delicious and has a spicy and tangy flavor. It is best enjoyed with steamed rice, jeera rice, pulao, plain biryani, naan or tandoori roti. In fact they go extremely well with any form of rice or Indian bread. Prawn lovers, like me, will simply love this yummy preparation and is a must try.

• 8-10 Prawns, cleaned & washed well
• 3 tbsp. oil
• 2 tbsp. peanuts
• 1 tbsp. sesame seeds
• 2 tbsp. fresh grated coconut
• 1 onion, chopped
• 1-2 sprigs curry leaves
• 1 tbsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tsp. tamarind paste
• 1-2 tsp. mustard oil to garnish
• 1 tsp. coriander leaves, chopped

          Marinate the prawns with a pinch of salt and turmeric powder for 5-10 minutes. 

          Heat 1 tbsp. oil and fry the prawns till light brown. Drain and keep aside.

          Dry roast coconut, sesame seeds and peanuts till golden in color. Cool and grind into a powder. Keep aside.

          Heat remaining oil and sauté the onion and curry leaves till light brown. 

          Add the ginger-garlic paste and all the dry spices mixed with some water. Sauté  till the oil separates. 

          Add the ground spice paste and fry on a low flame till well combined.

          Add 1 cup water and bring it to a boil. Cover and simmer for 4-5 minutes on a low to medium flame or till the gravy slightly reduces.

          Now add the tamarind paste mixed with 1/2 - 3/4 cup water. Cover and simmer further for 2-3 minutes more. 

          Finally add the fried prawns and cook for 2 minutes When done, switch off the flame and add chopped coriander leaves. Keep it covered for 2-3 minutes. 

          Serve with hot steamed rice, jeera rice, pulao, plain biryani, naan or tandoori roti for a sumptuous meal.