Prawns Masala

This is a very easy quick gravy recipe. Can be made in just 20 mins.

Prawns in Spicy Tomato Gravy

½ Kg Cleaned Prawns

1 Medium Onion Chopped

1 Tbsp. Chili Powder

1/ 4 Tsp Turmeric Powder

½  Tsp. Cumin Powder

½  Tsp. Garam Masala

2 Tbsp Tomato Paste or Chopped tomatoes

6 Cloves of Garlic Chopped

1 Inch Ginger chopped

1 Tsp. Chopped Coriander leaves

1 Tbsp. Oil

Method: In a Pan add oil; fry Ginger Garlic & Onions for 3 minutes. Now add in tomato paste & all the masala powder mentioned above. Fry this for 3 to 5 minutes till the fat separation. Add in the cleaned Prawns mix well & add a cup of water close lid. Bring to a boil not more than 4 minutes on medium flame. Garnish with coriander leaves.

Mango Curry

 

Mini Mango Curry

This curry is made using small ripe mangoes that are available only during raining season in coorg  &  Mangalore. I am not sure if you get this anywhere else. Well I found similar to these here in Singapore & they are called Thailand small Mangoes. They look very riped & cute but they don’t taste as good as the ones that I have had in India. Back home we called these mangoes in Kannada, Kaadu Mavinkai (Means Forest Mangoes) or Raan Ambo in Konkani. We love these mangoes &the curry is just out of this world. These mangoes are green in color yet they are riped, Tangy, sweet. These are purely seasonal & my Mom used to preserve these in a jar using salt. My mouth is watering while I am typing these lines …. Hmmmmm. If you are pregnant, I am sure you will feast on theseJ.  For this curry, you need to remove the skin of the mango or else the skin can give a bitter taste.

 

Ingredients:

• 10- 15 Mini Mangoes (peel off the skin)
• 1/2 Tbsp. Chili Powder
• 1/ 4 Tsp Turmeric Powder
• ½  Tsp. Cumin Powder
• ½  Tsp. Coriander Powder
• 4 Cloves of Garlic Chopped
• 1 Inch Ginger chopped
• 1 Tsp. Mustard seeds
• 10- 15 curry leaves
• 1 Tbsp. Oil
• pinch of Asefotida
• Salt as per taste
• 2 cups of water

 

Method:

1. Boil Mangoes in a pot with water, Chili powder, turmeric powder & salt for 5 to 7 minutes.
2. Now in a Pan/Kadai add oil when it’s hot, add in the Mustard seeds.
3. Once they crackle, add ginger, garlic & saute for few minutes.
4. Now add in cumin powder, coriander. Fry this for few seconds in oil.
5. Add curry leaves & the boiled Mango along with the stock.
6. Cook this on low flame for about 5 to 8 minutes. Add water if required.

Tasty, Juicy, sweet, tangy  & spicy Mango Curry is ready.