Sunday, 3 February 2013

Prawn Dumpukht




Prawns and potatoes are slow cooked in its own juices with spices in a closed container and the result is an aromatic treat. Try it !!


Ingredients



  • Medium sized Prawns - 500 gms
  • Potatoes - 2 medium, cut into half
  • Onion Paste - 2 tbsp
  • Ginger Paste - 1 tbsp
  • Garlic Paste - 1 tbsp
  • Sliced Onion - 1 handful
  • Whole Baby onions - 4
  • Cinnamon - 1 inch
  • Green cardamom - 5
  • Cloves - 5
  • Bay leaves - 4-5
  • Raisin - 1 tbsp
  • Kasmiri Chilli powder - 2 tbsp
  • Mustard Oil - 3 tbsp
  • Green Chilli - 3
  • Salt, Sugar, Turmeric powder - As required

Clean,de-vein and boil the prawns in water mixed with some salt and turmeric for not more than 2-3 minutes. Reserve the liquid.


Mix the potatoes and baby onions with masala pastes, sliced onion, bay leaves, garam masala mix, raisin, chilli, salt, sugar, turmeric powder and 1 tbsp mustard oil and marinate for 15 minutes.


Heat remaining oil in a kadai and add the marinated potato to it. Sprinkle some water and stir the mixture well. Now lower the heat and put a heavy lid on. Allow the potato to get boiled. Remove the lid occasionally to check whether the water is evaporated completely, if so, add the prawn broth in a small amount and stir.  Put the lid again.


When the potato is half done, add the prawns, green chillies and the remaining broth and stir well. Put on the lid again and let it simmer for 10 minutes.


When potatoes are cooked thoroughly and oil comes out of the gravy, the cooking is done. sprinkle some coriander leaves and serve hot with pulao.









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