Monday, August 10, 2015

Prawn Cauliflower Curry

My lil one loves prawns. Quite often she demands for "chingri" and wants to eat it "sudhu sudhu", which means only prawns and nothing else. Last Saturday was very busy which included a parents-teacher meeting at lil A's school and running errands. Initially we thought of eating lunch outside, but for some reasons I was craving some homemade nice curry. I peeked in the vegetable box and saw one small cauliflower sitting to be used. I thought of doing a plain and simple cauliflower curry but then remembered about this curry and got excited. I have not made this in ages, don't know why, so made this with full eagerness. And it turned out to be really good. I like the light, little watery version of this curry and enjoyed it with a warm white rice. Life is good! 


Cauliflower - 1 small head
Prawns - 6-8 large/12-14 small or whatever you like
Potato - 1 medium, diced
Onions - One medium, sliced fine, 1 small made to paste
Ginger - 1/2 inch, made to paste
Garlic - 2-4 cloves, made to paste
Cinnamon - 1/2 inch stick
Cardamoms - 3-4
Cloves - 2-3
Red chilli - 1
Green chilli - 2, or as many as you like
Turmeric - 1/2 teaspoon
Cumin powder - 1 teaspoon
Salt to taste
Oil - 4 tablespoon (I used mustard oil)

I cut the cauliflower into medium sized florets and smeared with salt and turmeric. The potato was diced. Both prawns and potatoes were smeared with salt and turmeric too. 

(Tips: I cut the cauliflower and keep it submerged for 10-15 minutes in highly salted water, it cleans the vegetable from any insects hidden inside).

Next I fried the florets in hot oil, till they were slightly browned. Next in the remaining oil, saute the prawns till the color changes. remove and place on the kitchen paper.

In the remaining oil (add more oil if required), add red chilli, cardamoms, cloves and cinnamon and saute for a minute or two. Add the sliced onions to it and fry it till they are translucent. Add the onion paste to it and fry it well. 

Next add garlic and ginger paste and mix well. Add salt, turmeric and cumin powder. Add the florets and potatoes to it and give it a nice mix for few minutes.

Once the potatoes and florets are well mixed with spices, add the prawns, green chillies, and add 1/2 cup of warm water to it. If you want it more watery, add more water. Cover it and simmer for few more minutes.

Check to see if all are cooked well and the soup becomes little thick in nature. Add a spoonful of "ghee" or clarified butter to it.

Serve with warm rice. 
Sorry, I was in hurry and could not take many pics.


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