Saturday, May 18, 2013

CABBAGE AND PRAWN CURRY

Cabbage and prawn  cooked in oriya style is an absolute delight for food lover. Cabbage or Bandhakobi gets an extremely delicate flavour from the prawns and the taste is just heavenly. This dish is quite dry and can be served both with roti and rice.


INGREDIENTS:-

Cabbage-1 small
Shrimps/prawns-1 cup
Potato-1 large(peeled and cut into cubes)
Chopped Onion-1
Chopped tomato-1 large
Ginger-garlic paste-2 tbsp
Turmeric Powder-1 tsp
Chili powder-1 tsp
Cumin powder-1/2 tsp
Coriander powder-1/2 tsp
Garam masala powder-1/2 tsp
Dry red chili-2
Bay leaves-1
Salt to taste
Oil-2 tbsp
Cilantro for garnish

METHOD:-

1-Wash,clean and devein prawns.Apply 1 tsp salt and 1/2 tsp turmeric powder and keep aside.
2-In a pan heat 1 tbsp oil,add marinade prawns and fry lightly in medium flame for 3-4 minutes from
both sides until they change their color to light golden.Keep them aside.
3-In the same pan heat remaining oil,add red chili,bay leaves and splutter cumin seeds.
4-add chopped onions and fry till golden brown.
5-Now add ginger-garlic paste and fry for a minute,then add turmeric powder,chili powder,coriander powder,cumin powder,garam masala and salt.
6-Mix well and cook till oil evaporates from the masala.Then add chopped tomatoes and cook till tomatoes are soft.
7-Add potato and cabbage,mix well and cook till the mixtures cabbage and potato become soft and the water dried up.
8-Then add prawns,mix properly.Cook for another 5 mints,then remove from heat.Garnish with chopped coriander leaves and serve hot with roti and rice.

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