Asparagus Prawn
Ingredients---
20 medium sized prawns.
20 spears Asparagus.
5 tbsp oil.
5/6 Curry Patta sprigs.
5 whole red chillies
1 tsp coriander powder.
1 tsp red chilly powder.
½ tsp haldi powder.
1 oz mango chutney.
3-4 spring onions.
Ingredients for paste:
2 medium sizes onions
30 gms grated coconut.
5-6 finely chopped garlic cloves
10 gms ginger finely chopped.
30 gms (1 oz) Tamarind (Tatul) pulp soaked in 150 ml (5 oz) hot water.
1 tbsp poppy seeds (Posto) soaked in hot water.
Preparation:-Clean the prawns, keeping the tails. Cut the asparagus spars in 1" pieces. Make a smooth paste of Onions along with other items for the paste in a blender and keep.
Heat oil in a kadhai or a slightly deep pan. Fry the red chilly & kaari patta till golden color. Dissolve the powder spices in 4 tbsp of water and add to the pan. When the moisture evaporates, add the onion-coconut paste to the pan, stir-fry until the moisture is reduced and add the prawns. Mix well and the cut asparagus stir -fry for 2/3 minutes. Now add the mango chutney and the spring onions and cook until the prawns are tender and golden brown. Garnish with chopped coriander leaf and serve with yellow rice.
Watch your guests suppressing their appreciative burps!
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