Quick Fried Prawns with Spices

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Ah finally a recipe to bring me back to blogging. I had been cooking of course but nothing spectacular and worth blogging. Plus I was just being lazy and enjoying the Olympics' season and on top of that the hot weather was also a reason for not staying in the kitchen for long!

I had bookmarked this recipe too long. Its taste is a complete surprise and the flavor will leave you licking it up and wanting more. Full of zest and down right delicious one dish meal!

This one is for you Kate...for pulling me back to blogging, time and again ;)


Ingredients:
1 lb shrimps, cooked and deveined
1 tsp ginger garlic paste
1 tsp red chilli powder
1 tsp turmeric powder
2 tsp mustard seeds
4 green cardamom pods, crushed
4 tbs cup ghee or butter
1/2 cup coconut milk
2-3 tbs cilantro, chopped
salt and black pepper powder as needed

Method:

Wash the prawns under cold running water and pat dry, add ginger garlic paste, chilli powder, turmeric, mustard seeds, and cardamom seeds in a bowl. Add the prawns and toss to coat them completely with the mixture.

Heat a wok until hot, add the ghee or butter and swirl it around until foaming. Add the spiced prawns and stir-fry for about 2 min's until they start turning pink.

Stir in the coconut milk and simmer for about 3-4 min's till the prawns are cooked through and oil seperates.

Season to taste with salt and black pepper powder. Garnish with cilantro and serve hot.

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Coconut Cilantro Chicken

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Now here is one recipe which will undoubtedly make your family drool...an exquisite combination of flavors which will leave you wanting for more.

Well I got a little carried away with all that Cilantro :p

Ingredients:

2 lb boneless chicken

1 onion

1 tsp ginger garlic paste
2-3 tsp salt

1/2 tsp red chilli powder

13.5 oz can coconut milk

3 green chilli

6 cardamom

1 stick cinnamon
1 tsp black cumin seeds

1 cup water

almost 2 bunches of cilantro or more

Method:

Clean the chicken of excess fat and cut into bite size pieces. Chop the onion finely.

Heat oil and add the cardamoms, cinnamon and black cumin seeds. Add green chilli and the chopped onion and as it starts to turn slightly brown put ginger garlic paste and stir in briskly.

Sprinkle salt and red chilli powder and immediately add the chicken cubes. Stir it well and make sure the chicken is coated well in the mixture.

Now add coconut milk and water along with half the cilantro, mix it well and shut the lid. Keep checking to see if the chicken is cooked through.

Add more water if you want it a little extra gravy. Garnish with the remaining cilantro and serve hot with either rice or naan.

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