I know nothing beats the fresh things. To be more precise, fresh food. But having frozen food is not a very bad idea too. I understood the uses of frozen foods once i started cooking. I always make sure that my freezer has always these stuffs frozen : Prawns, Shrimps, Peas, Sweet Corn, Paneer, Paratas, Scraped coconut;
They prove their worth, when I don have anything else to cook with or only when I want to eat something in particular or when I’m not in a mood to cook or Im in a mood for salad or When I want to make quick chutneys or When I need something in addition to. Very helpful inst it ? Now a days I cook the peas or any kind of dried legumes before hand and freeze them; When required (or not required), open your freezer, grab few of those things u wanted and put them in the dish. Thats how easy it is.
So, on one such lazy evening, where I din want to cook anything routine, I just recollected the things at hand : Prawns, coconut from the freezer, ground almond from the previous Dishi Volanti Pasta. I thought of a quick recipe and done it. Since these prawns had the tails on, I thought of serving with rice (lazy enough to remove them). And when we went to the groceries, i found Warburtons Square Wraps which was irresistible and husband declared that he’s gonna have the prawns with them (Yep, I cleaned the tails now).
The Dish turned out to be fantastic. A must try. I delayed this post, as I was wondering about the name of this curry. I just managed to have a couple of pics; Its true…!!! 2 Hungry souls and a baby who wants mumma to put them into sleep at this critical moment cannot fare much.
This prawn chutney rolled in those squares were the perfect heart-filling-experience. can also be tried with tortilla, chapati, roti or plain rice.
- King Prawns – 400 gms
- Onion – 2 medium
- Tomato – 2 Large (1.5 for saute and half for grinding)
- Almonds – 1 tbsp
- Ginger paste
- Garlic Paste
- Red Chilli Powder
- Lemon Salt / lemon juice
- Garam Masala – 1 tsp
- Coriander Powder – 2 tsp
To Grind :
- Cinnamon – 1/2 inch
- Curry Leaves – 2 shrigs
- Green chilies – 5
- Marinated Prawns – 2
- Tomato – 1/2
- Coconut Shredded – 2 tbsp
– Marinate the prawns with red chilli powder, lemon salt & salt for 30 min. (Without marination also fine)
– Cut the onions & tomatoes (1 and half. remaining half for grinding) into the thinnest & smallest possible. Required for the Spread like texture. ( I used my V-Slicer here.)
– Heat oil, add the onions n a bit salt. let it cook. Add Garlic paste, ginger paste and saute for a minute
– Now add the tomatoes, red chilli powder, garam masala, coriander powder and allow to cook
– Meanwhile, in the grind 2 -3 prawns, green chillies, cinnamon, coconut, tomato piece to a rough paste, without water.
– Now into the pan, add this paste, prawns & almond powder & mix well.
– Allow to cook slowly, stirring in between untill the water from the prawns evaporates totally and a chutney kind of texture remains.
– Check & adjust the seasoning.