Prawn Baingan Bharta (Mashed Eggplant cooked with Prawns)

 

            Give a new look to the ever popular Baingan Ka Bharta and turn it into a connoisseur's delight, a non-veg. version by adding some prawns. It simply tastes yummy with a nice smoky flavour. Enjoy it as a main / side dish with rice or chapattis. So surprise your family and friends with this rustic Punjabi dish in a new interesting avatar. So check out the step by step pictorial recipe to prepare it.

• 10-12 prawns, deveined, washed & drained
• 1 large eggplant
• 2-3 tbsp. mustard oil
• 1 tsp. cumin seeds
• 1-2 onions, chopped
• 1 tsp. ginger, finely chopped
• 1 tsp. garlic, finely chopped
• 2-3 green chilies, chopped
• 1 tomato, chopped
• 2-3 tbsp. coriander roots, chopped
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. pepper powder
• 1 tsp. coriander powder
• salt to taste
• 1 tbsp. coriander leaves, chopped

            Slit the eggplant into half and brush with some oil. Roast on an open flame till it is charred on all sides. When cool, peel off the skin and mash well. Keep aside. 

            Marinate the prawns with a pinch of salt and turmeric for 5 minutes. Heat 1 tbsp. oil in a pan and stir fry the prawns till it changes colour. Keep aside.

            Heat remaining oil and temper with cumin seeds. Sauté for a few seconds.

            Then add the onion, garlic, ginger and green chilies. Sauté till light brown. 

            Now add the tomatoes and coriander roots. Cook, covered on a low flame till the tomatoes are mashed.

            Add turmeric powder, red chili powder, pepper powder and coriander powder. Give it a stir and then add the mashed eggplant and salt. Mix well and stir fry for 2 minutes.

          Then add the prawns (keep aside few to garnish) and sauté, simultaneously, mashing them slightly. 

         When done, switch off the flame and garnish with coriander leaves. Serve as a side dish with rice or chapattis.

                    Heat 1 tbsp. oil & stir fry the prawns till it changes colour. Keep aside.

                        Heat remaining oil & temper with cumin seeds. Sauté for a few seconds.

                           Add onion, garlic, ginger and green chilies. Sauté till light brown. 

                      Add the tomatoes &coriander roots. Cook till the tomatoes are mashed.

                    Add turmeric powder, red chili powder, pepper powder & coriander powder. 

                    Give it a stir.

                      Then add the mashed eggplant & salt. Mix well & stir fry for 2 minutes.

                    Now add the prawns (keep aside few to garnish) and sauté, simultaneously 

                    mashing them slightly. 

                           When done, switch off the flame & garnish with coriander leaves. 

                                  Serve as a side dish with rice or chapattis.

Burnt Garlic Prawn Fried Rice - Fusion style

 

          Check out my version of Burnt Garlic Rice in a fusion style. I added some prawns and gave a South Indian flavor to this popular dish. It did turn out very yummy. This dish is generally served with a Manchurian side dish. However, I enjoyed with some homemade Mirchi Ka Salan, a Hyderabadi delicacy. This is an ideal one-pot meal with or without any side dish. So check out the  step by step pictorial recipe to prepare it. 

         All the garlic fans out there, if you have any leftover rice, then dish out this amazing fried rice. You can add few veggies of your choice. It is a nice alternative to jeera rice or the normal veg. fried rice / plain biryani. Chicken, egg, sausages, paneer or mushroom can be substituted too, if you wish.

• 2 cups cooked rice 
• 250 gms. prawns, deveined & cleaned
• 3 tbsp. oil
• 1 whole garlic pod, finely chopped
• 1/2 cup spring onion (white part), chopped
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili flakes 
• 1/4 tsp. pepper powder
• 1 tsp. sambar powder 
• salt to taste 
• 3-4 tbsp. spring onion (green part), chopped

Tempering - 

• 1-2 whole dry red chilies
• 1-2 green chilies
• 1/2 tsp. mustard seeds 
• 1/4 tsp. cumin seeds
• 1 sprig curry leaves
• 1 tsp. urad dal

          Heat 2 tbsp. oil in a pan and sauté the prawns till it is well cooked. Drain and keep aside.

          Heat remaining oil and fry the chopped garlic till golden brown. Drain and keep aside.

          Temper the same oil with all the mentioned ingredients. Sauté for 1-2 minutes. Add 3/4 of the fried garlic and the white part of the spring onion. Sauté for 2 minutes more.

          Now add turmeric powder and red chili flakes, followed by the cooked rice, salt to taste, fried prawns and pepper powder. Give it a toss and stir fry for 2-3 minutes.

          When done, add sambar powder and chopped spring onion (green part) and mix well. Garnish with the remaining fried garlic and enjoy with any side dish.

                          Heat 2 tbsp. oil & sauté the prawns till it is well cooked. Keep aside.

                    Heat remaining oil & fry the chopped garlic till golden brown. Keep aside.

                     Temper the same oil with all the mentioned ingredients. Sauté for 1-2 min. 

                    Add 3/4 of the fried garlic & the white part of the spring onion. Sauté for 

                    2 min more.

                                  Add turmeric powder & red chili flakes,

                   followed by the cooked rice, salt to taste, fried prawns and pepper powder. 

                   Give it a toss and stir fry for 2-3 minutes.

                                  Add sambar powder 

                                  and chopped spring onion (green part) and mix well. 

\

                        Garnish with the remaining fried garlic & enjoy with any side dish.

Lobia Prawn Masala (Black Eyed Beans / Cowpeas Prawn Curry)

          Lobia curry is very popular in North India, especially Punjab. It is also called black eyed beans, cowpeas or chawli. It is typically relished with any type of Indian bread like naan, tandoori roti, Kulcha, paratha, etc. accompanied with some green chilies and lemon. It is very wholesome and nutritious. So check out my fusion non vegetarian version of this curry where I paired Lobia with some prawns. It turned out just awesome and yummy. So it is a great party dish, and a must try recipe too, for  special occasions.

• 1/2 cup Lobia (black eyed beans), soaked overnight
• 15-20 prawns, deveined & cleaned
• 2-3 tbsp. oil
• 2 bay leaves
• 1 inch cinnamon stick
• 2-3 green cardamons
• 4-5 cloves
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. tomato paste / 1/4 cup tomato puree
• 1/2 tsp. turmeric powder
• 1-2 tsp. red chili powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• salt to taste 
• pinch of nutmeg powder
• 1 tsp. ghee
• coriander leaves to garnish 

          Pressure cook Lobia with 1& 1/2 cups water till soft. Keep aside. Heat oil and temper with bay leaves, cinnamon, cloves, cardamom and cumin seeds. Sauté for a few seconds.

          Add onion and stir fry till light brown. Add prawns and continue to sauté for 2-3 minutes. 

          Now add the tomato paste, ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates.

          Add the boiled Lobia and simmer, covered on a medium flame till the gravy comes to a desired consistency. 

          Switch off the flame and add ghee. Give it a stir and garnish with coriander leaves. 

          Relish it with naan, tandoori roti, roomali roti, kulcha or any type of Indian flat bread. You may also enjoy with jeera rice, pulao, plain biryani or steamed rice. 

Prawn Ghassi - Mangalorian Special

          This is a traditional and a very popular Mangalorean style Prawn curry prepared with some freshly ground spices. It is also known as Yeti Gassi in the local lingo, that translates to Prawn Curry. It is spicy, tangy and a well balanced coconut based gravy. It is slightly on the thicker side and is a perfect party recipe for your loved ones.

          It is very flavourful and goes well with hot steamed rice, any type of indian bread, appam, dosa or idiyappam for a soulful experience.  So check the step by step pictorial recipe to prepare this yummy coastal delicacy.

• 250 gms. prawns
• 1 pinch of salt, turmeric powder & red chili powder to marinate the prawns
• 2-3 tbsp. oil 
• 2 onions, chopped
• 1-2 sprig curry leaves
• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1/4 tsp. fenugreek seeds
• 4-5 dry red chilies
• 10-12 whole peppercorns
• 1/2 cup fresh grated coconut 
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 1 tsp. tamarind paste
• 1/2 tsp. turmeric powder
• salt to taste 
• 1 tbsp. coriander leaves, chopped

          Marinate the prawns with a pinch of salt, turmeric powder and red chili powder for 10 minutes. 

          Heat 1 tsp. oil in a pan and dry roast the coriander seeds, cumin seeds, fenugreek seeds, dry red chilies and peppercorns. 

          Grind along with the coconut, 1 onion, ginger, garlic and tamarind to a smooth paste. Keep aside.

           Heat remaining oil and sauté the remaining onion and curry leaves till light brown. Now add the ground paste and turmeric powder. Sauté till the oil separates.

          Add 1 cup water and salt. Bring it to a boil and add the marinated prawns. Cover and simmer for 3-4 minutes.

          When done, switch off the flame and garnish with coriander leaves, Serve with plain steamed rice, pulao, plain biryani or any type of Indian bread. It also goes well with dosa, appam and idiyappam. 

                  Marinate prawns with a pinch of salt, turmeric powder & red chili powder. 

                      Heat 1 tsp. oil & dry roast coriander seeds, cumin seeds, fenugreek 
                      seeds, dry red chilies & peppercorns. 

                      Grind along with coconut, 1 onion, ginger, garlic & tamarind to a paste.

                   The prepared paste.

                      Heat remaining oil & sauté remaining onion & curry leaves till light 
                      brown. 

                    Add ground paste & turmeric powder. Sauté till oil separates.

                   Add 1 cup water & salt. Bring to a boil.

                   Add marinated prawns. Cover & simmer for 3-4 minutes.

                   When done, switch off flame & garnish with coriander leaves, 

                 Serve with steamed rice, pulao, plain biryani or any type of Indian bread.
                  It also goes well with dosa, appam and idiyappam. 

Pasta & Prawn Frittata

          Frittata is basically an Italian omelette that has eggs, herbs, meat, veggies and seasonings in it. So here is my version of a frittata which I made using some prawns and pasta. This is a super quick dish when time is a constraint. 

          It can be had for breakfast, brunch, snack or anytime you wish. You can also pack for a lunch box meal too. Enjoy preferably, with some ketchup, chutney, mayo or hummus. So check the step by step pictorial recipe to prepare it. 

• 3 eggs, well beaten
• 8-10 prawns, cleaned & deveined
• 1/2 cup pasta, boiled al dente
• 1 onion, chopped
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 1-2 green chilies, chopped
• 1-2 sprigs curry leaves 
• 1/2 cup spinach, chopped
• 1 tbsp. fresh grated coconut
• 1 tsp. sesame seeds
• 1 tbsp. peanuts
• salt to taste
• 1/4 tsp. pepper powder
• 1-2 tbsp. mixed nuts, chopped
• 2 tbsp. oil 
• 1 tbsp. coriander leaves, chopped

          Dry roast coconut, sesame seeds and peanuts till light brown. After it cools down, grind and keep aside. Heat 1 tbsp. oil and saute the prawns till it changes colour. Drain and keep aside. 

          In the same oil, stir fry the onion, ginger, garlic, green chilies and curry leaves till light brown. Drain and keep aside. 

          Now add in all the remaining ingredients followed by the eggs (except oil and coriander leaves). 

          Spread it evenly and cook, covered on a low flame till one side is done. Carefully flip it over and cook the other side too.

          Transfer to a serving plate and garnish with coriander leaves. Cut as desired and enjoy preferably with some ketchup, chutney, mayo or hummus. 

                       Heat 1 tbsp. oil & sauté the prawns till it changes colour. 

                     In the same oil, sauté onion, ginger, garlic, green chilies & curry leaves
                     till light brown. Drain and keep aside. 

                       Now add in all the remaining ingredients.....

                      .....followed by the eggs (except oil and coriander leaves). 

                     Spread it evenly & cook, covered on low flame till one side is done.
                     Carefully flip it over and cook the other side too.

                     Transfer to a serving plate & garnish with coriander leaves. Cut as desired
                     & enjoy with some ketchup, chutney, mayo or hummus.