They could a little dangerous to your well-being if not cleaned in a proper manner. De-veining prawns is the first thing to learn when it comes to cooking prawns.
Twist the head and pull it out and so as the cover (shell) of the prawn. The trick is to make a slit in the back and pull out the black-greenish thread. Ta-da! its done :)
Some people are allergic to prawns, and I am glad to know that I am not one of those.
For this food dish which is easy and quick to make...
Prawn, B or C grade (as per your choice)- 250 gram
Onion- 1 no.
Tomato- 2 no.
Garlic- 4 no.
Kokum/ Lime Juice- 3 no./ 1 table spoon
Potato- 1 no.
Groundnut/ Olive oil- 15 ml
Turmeric- 1 teaspoon
Chilli powder- 1 teaspoon
Garam masala- 1 teaspoon
Salt- as per taste
Keep deveined prawn in a bowl, wash them properly and later pat them dry in a muslin cloth. By doing this, the marination can be absorbed well by the seafood.
(Note: Any meat should be pat dry in a clot or muslin, by doing this the marination penetrates well also, if you are browning them meat then this process would give a better result.)
Marinade the prawns with lime juice.
Cut tomato, onion, potato into cubes and keep, peel garlic and chop them if you like or you could crush them with the back of the knife. Soak the kokum in a half a cup of water if using it instead of lime juice.
Keep a deep skillet or pan, pour in oil and some garlic.
(Note: Garlic should put in oil before it gets heated, this way the aroma and flavour of garlic opens up slowly instead of getting burnt.)
Once the oil gets heated a bit, put in the potatoes as it takes some time to cook while put onions and stir them until it gets translucent.
You could add turmeric, chilli powder, garam masala and stir in well.
Add in prawns ad tomatoes, cook them well.
Cover the pan with a lid and let it cook for 10 minutes over a slow flame.
Stir in at regular intervals and ta-da! The prawn masala is ready to enter your stomach. :P
You could eat it with roti or Bhakri or chapati or even bread. Enjoy!!
|Prawn masala with Bhakri|