PAPETA MA KOLMI
PARSI STYLE POTATO WITH PRAWNS
1/2 kg prawns cleaned
1 kg potatoes cut into fine straws
1 few curry leaves
3 red chillies deseeded
2 tsp garlic/cumin/green chilli paste
1 tsp turmeric
1 tsp salt
1 tsp ginger/garlic paste
1 tsp cumin seeds
2 large onions finely sliced
2/3 tbsp oil
1 tbsp coriander leaves finely chopped for garnishing
PARSI STYLE POTATO WITH PRAWNS
1/2 kg prawns cleaned
1 kg potatoes cut into fine straws
1 few curry leaves
3 red chillies deseeded
2 tsp garlic/cumin/green chilli paste
1 tsp turmeric
1 tsp salt
1 tsp ginger/garlic paste
1 tsp cumin seeds
2 large onions finely sliced
2/3 tbsp oil
1 tbsp coriander leaves finely chopped for garnishing
Marinate the washed prawns with the garlic/cumin/green chilli paste and a little salt. Keep aside.
In a non-stick pan fry the onions with curry leaves and red chillies. When lightly golden add the cumin and turmeric and saute. Add the cut potatoes and stir-fry on high heat for 2/3 minutes. Lower the flame and cover. Allow to cook for about 5 minutes and you will notice that the natural water in the potato has evaporated. Just add about half a cup of water and cover and cook for another five minutes. Stir once again adding the prawns at this stage. Mix the prawns into the potatoes and cover and cook for precisely 3/4 minutes. This is to ensure that the prawns do not give up their moisture and become rubbery. They need a minimum of cooking. Serve garnished with the chopped coriander. The final dish looks a pale golden yellow but has been flavoured by the chilli paste added to the prawns. Tastes divine.
In a non-stick pan fry the onions with curry leaves and red chillies. When lightly golden add the cumin and turmeric and saute. Add the cut potatoes and stir-fry on high heat for 2/3 minutes. Lower the flame and cover. Allow to cook for about 5 minutes and you will notice that the natural water in the potato has evaporated. Just add about half a cup of water and cover and cook for another five minutes. Stir once again adding the prawns at this stage. Mix the prawns into the potatoes and cover and cook for precisely 3/4 minutes. This is to ensure that the prawns do not give up their moisture and become rubbery. They need a minimum of cooking. Serve garnished with the chopped coriander. The final dish looks a pale golden yellow but has been flavoured by the chilli paste added to the prawns. Tastes divine.
No comments:
Post a Comment