Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Monday, November 29, 2010

Blackened Prawns

Recipe No: 130
This dish came up as an accident while I was trying to make some Prawns to put on top of the Roasted Tomato Soup. But when tasted, I was so amazed by its taste and so  decided to make it into a separate recipe. If the prawns are cleaned and the ingredients are prepped this will practically take only 3 minutes to prepare. As my husband commented ‘this will go perfect with 'drinks’….
Ingredients                           Serves 2
  • Large Shrimp………........15 no (Clean, slit lengthwise with the last segment attached)
  • Salt…………………….........As per taste
  • Oil…………………………….3 Tablespoons
  • Mustard Seeds…….........1/2 Teaspoon
  • Red Chilly Powder…......1/2 Teaspoon
  • Coriander Powder……....1 Teaspoon
  • Garam Masala Powder…1/4 Teaspoon
  • Black Pepper Powder…..1/4 Teaspoon
  • Turmeric Powder………..1/4 Teaspoon
  • Ginger..................…….…1/2 Tablespoon(Sliced into thin, long pieces)
  • Garlic...................…..…..1 Teaspoon(Sliced into thin, long pieces)
  • Curry Leaves…………..….1 Sprig
Method of Preparation
  1.  Split the prawns lengthwise till the last segment along the line that we make to remove the digestive system.(Take a look at the photo) Take care not to detach both halves. Remove the thin thread (digestive system) on its back, wash and pat dry.
  2. Marinate the Prawns with Salt and keep aside till ready to be used.
  3. Mix Red Chilly Powder, Coriander Powder, Turmeric Powder, Garam Masala Powder and Pepper Powder and keep aside.
  4. Heat Oil in a pan on medium high heat and add the Mustard Seeds and let it splutter.
  5. Add the Sliced Ginger, Garlic and Curry leaves to the hot Oil and saute for 30 seconds or it is starts to brown along the edges.
  6. Add the Spice Mixture and fry for another 30 seconds or until its raw smell is   gone. Take care not to burn it but still it should attain a light black color. Do stir constantly.
  7. Add the marinated Shrimp and saute till it is cooked through. This will take only two minutes on medium high heat.
  8. Remove from heat and serve hot with rice.
Notes:
  • Shrimp has only a very small cooking time and in this case it will be even lesser as the Shrimp is already split lengthwise almost along its entire length. 
  • Splitting the Shrimp as mentioned in this recipe will make it appear larger.
  • Keep everything ready before starting to cook, as the dish will be ready in minutes.
  • The amount of Oil mentioned in the recipe is crucial and also it will be better to make this in a wok like pan so that the Oil won't spread out too much, as the spice mixture need to fry  immersed in the hot Oil for maximum taste. 

     




    Make it, enjoy the deliciousness and 
    serve it to your family with love…

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