Crevette Assadh : a mild prawn curry


I love prawns. Prawns in any way. But in my 1 yr of cooking, I never tried curried prawns. I always use them in fried rice/pulao/biryani/side dish. I never tried a curried version. This one sounded simple and different for me. Was actually going through a cook book when I found this recipe which got a very unusual name. ‘Crevette Assadh’. Author says it’s from Puducherry (Pondicherry), one of the ex-french colonies of India.

This recipe reminds me of two things. Pondicherry, which I visited along with my friends. I could still remember those french-styled houses, the peacefulness, lovely broad clean roads, roaring sea. Though couldn’t sight-see much (since it was a 1 day tour), the things I saw, I never forgot. A good time spent with good friends. Second memory, is an almost identical curry which was done my sister’s MIL. Loved it then too. Main difference which I could make out is, the mango was cut in cubes and coconut paste diluted by water was used. No idea whether there was any other difference.

The curry is a mild one, But definitely a hit. I’m sure kids would love it. I added more chillies to add heat to the dish. But Nah….it din help much. But who cares, curry was awesome. Hubby liked it too……(thought he wouldn’t, as he is not a very big fan of coconut milk)

Preparation time (prawn preparation not included ): 10 min
Cooking time : 15 min
Serves : 2-3

What :

  •      250 gm Prawns
  •      1 medium Onion
  •      1 small Raw Mango
  •      400 ml Coconut Milk / 1 tin
  •      1 sprig Curry Leaves
  •      3-6 Green Chillies
  •      3-4 Garlic cloves
  •      1 tsp Turmeric Powder
  •      1 tbsp Lemon Juice
  •      1 tsp Mustard Seeds
  •      Salt
  •      Oil

To Garnish

  •      Few Curry Leaves

How :

–      Shell, Devein and clean the prawns well.

–      Cut the onions, chop the garlic, julienne (cut into match-stick size) the green chillies and raw mango.

–      Heat oil in a pan, add mustard seeds and let them crackle. Then add the curry leaves, turmeric powder, followed by onions and green chillies. Once the onions are cooked and soft, add the chopped garlic and stir for a minute or till done.

–      Now reduce the heat, add the coconut milk stir well. Now add the prawns and the mango juliennes. Cook for 3-4 minutes.

–      Add salt and lemon juice. Check and adjust the seasoning.

–      Just before serving, In a small frying pan, heat oil, add the curry leaves, fry them till crisp and add it to the prawn curry.

**         Goes well with plain rice, poori or dosa.

**         Green chillies can be increased if more heat is wanted.

**         If frozen cooked prawns are used, then add it at the end else it may turn a bit rubbery if cooked too much. ( I did this mistake, I used frozen cooked prawns and simmered it for 2-3 minutes, resultant is a bit rubbery prawns).

**         Author says prawns can be substituted with fish too.

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