Wednesday, 7 August 2013

CAULIFLOWER SHRIMP












INGREDIENTS:

Chingudi (prawn) - 250 gm (washed & marinate with turmeric powder & salt
 Florets of a medium size CAULIFLOWER  
2 medium size Potato- cut into cubes
Ginger garlic paste- 2tblsp
1 large tomato- cut into cubes
1tblsp cumin-coriander powder
1tea spoon turmeric powder
1tsp garam masala powder
2-3 bay leaves
2-3 cardamom 
3-4 tbsp. mustard oil.
Salt to taste
Sugar- ½ tsp
2 medium size onions- chopped

Method:

Heat a pan, Add some mustard oil, Add marinated prawn, fry it till golden brown & keep aside.

Again heat 2tbsp oil. Add cauliflower florets & potatoes. Sauté till they turns to light brown in colour. Adjust salt.

Add 2 tbsp. of the mustard oil in the same pan, Add cardamoms & bay leafs. Then add chopped onion. Sauté till translucent. 
Add ginger garlic paste, turmeric powder, chilli powder & stir till raw smell goes away & oil appears in the masala.  Add tomatoes, cumin-coriander powder & salt. Again sauté till omatoes are done.

Add the veggies to it stir for 1-2 min. Add 1 cup of water & cover it  & let it cook for 5 min. when the veggies are done add the fried prawns & mixed it properly & cook it for another 2-3 minutes. 

Sprinkle garam masala & then switch off the flame. Add chopped coriander leaves for garnishing. Serve hot with plain rice.





2 Feel free to share your comments:

Rumana Ambrin said...

Yumm curry...

kumars kitchen said...

kobi chingudi will taste so good with some rice :-)

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