Prawns in Thai Red Curry Recipe

Prawns have become my latest favourites. They're easy to cook and yummy to eat. How can you stop yourself from falling in love with them?

My latest attempt in the kitchen was making Prawns in Thai Red Curry. The curry is fragrant with lemongrass and kaffir lime and heat of chillies, garlic and galangal soothed by coconut milk. Prawns pair very well with it.

Have this flavourful curry with steamed rice (use jasmine rice if you can find it!) and have yourself a bowlful of comfort!

Prawns in Thai Red Curry Recipe

Preparation Time: 15 minutes
Cooking Time: 10 minutes

Ingredients:

2 tbsps peanut oil
200 gms prawns deshelled and deveined
4 tbsps Thai red curry paste (recipe here)
2 cups coconut milk
6-7 Thai basil leaves (optional)
Salt to taste

Method

In a pan, heat the oil.

Add in the prawns and Thai basil leaves. Fry for about 30 seconds.

Next, add the thai curry paste and coat the prawns well with it.

Add in the coconut milk and salt and bring to a boil.

Lower the flame and simmer for a minute till prawns are done. Do not  boil the coconut milk too much or it will go bad in the curry.

Pour over steamed rice and relish!

Cajun Spiced Grilled Prawns Recipe

I am getting more comfortable with cooking meats and seafood. Especially seafood. I am becoming a complete fish-eater like baba (my father-in-law). Since I have company now to eat all kinds of seafood, I am all for cooking different types of seafood.

Cajun Spiced Grilled Prawns Recipe

Cajun spiced grilled prawns is something I came up with because I had Cajun Spice in my pantry. It is easily available in India now. If you can't find it, you can try making it at home with this recipe (I haven't tried it, but it reads like it would taste like the one I have at home). I had some prawns in the fridge and I didn't want to cook them like always. I mixed the two and voila! Magic happened.

Cajun Spiced Grilled Prawns Recipe

This dish is a perfect weekday or weekend barbecue dish. You need to marinate the prawns in the spice rub for 15 minutes and throw it on the grill for another 5 minutes. It is juicy prawns coated in a spicy mix, served with a dash of lime. Do I have your attention yet?

Cajun Spiced Grilled Prawns 

Preparation Time: 20 minutes
Cooking Time: 5 minutes
Total Time: 25 minutes

Serves: 4

Ingredients:

200 gms prawns de-shelled and de-veined
1 tsp olive oil divided
3 tsps cajun spice
Salt to taste

Lime wedges to serve

Method

Marinate the prawns with 1/2 tsp olive oil, cajun spice mix and salt. Rub the marinade well into the prawns.

Heat a grill pan (a normal tawa will do if you don't have one). When the pan is heated well, brush it with the rest of the oil.

Put the prawns on the pan. Cook for 2 minutes and turn them over. Cook for another minute.

Serve hot with lime wedges.  Squeeze the juice of the lemons on to the prawns and eat fresh. 

Kolimbi Chi Khichdi (Prawns Khichdi/ Pulao) Recipe

I've achieved yet another distinction in my cooking. For the first time I've made 'kolimbi chi khichdi' (mostly) by myself and it turned out pretty tasty!

Kolimbi Chi Khichdi (Prawns Khichdi/ Pulao) Recipe

Kolimbi chi khichdi is a family favourite for us.  We make it at least once in every two weeks. When we can't think of what to make for dinner (and there are prawns in the refrigerator) this is our go-to dish.

Kolimbi Chi Khichdi (Prawns Khichdi/ Pulao) Recipe

Kolimbi chi khichdi can make for a great one-dish meal for lunch or dinner. It has carbs from rice and proteins from prawns. There are quite some spices and fresh herbs in it that bring a lot of flavour.

Kolimbi Chi Khichdi (Prawns Khichdi/ Pulao) Recipe

While we use a homemade spice mix (baazaracha laal masala) for this recipe, store-brought red garam masala works just as well for this recipe. Garam masala has a lot of the spices in it that are there in our homnemade spice blend, so it works out great! 

Kolimbi Chi Khichdi (Prawns Khichdi/ Pulao) Recipe

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Serves: 4

Ingredients

For the marinated prawns:

150 gms medium-sized prawns: defrosted, de-shelled and de-veined

1/2 cup packed corriander leaves

5 cloves of garlic

1 inch piece of ginger

1/2 tsp asafoetida

1/2 tsp turmeric

1 tsp baazaracha laal masala/ garam masala

Salt to taste

For the khichdi

3 tbsps oil (peant/ sunflower/ olive)

1/2 tsp asafoetida

1 tsp turmeric

1 inch cinnamon stick

3 medium sized onions thinly sliced

3 tsps baazaracha laal masala/ garam masala

2 cups of rice soaked

4 1/4 cups hot water

Marinated prawns

Salt to taste

Fresh corriander leaves to garnish

Ghee and lemon wedges for serving

Method

Grind the corriander, garlic and ginger with 2 tsps of water to make a smooth paste.

In a bowl, mix the prawns with about 4 tbsps of the paste above, salt, asafoetida, turmeric and laal/ garam masala.

Coat the prawns well with the mixture. Cover and let them marinate for at least 30 minutes.

In a deep kadhai (if you have a brass one, use that!) heat the oil.

Add in the asafoetida, turmeric and the cinnamon stick and fry for about 10-15 seconds.

Put the thinly sliced onions in and fry till they turn translucent and slightly pink. Do not let them go red or brown or they will overcook when the khichdi is boiling in the water.

Now put in the laal/ garam masala, salt and stir well.

Add the soaked rice and mix well.

Pour in 4 cups of the hot water and cover and cook for about 5 minutes on a low flame.

When the rice is partly cooked, add in the marinated prawns with the marinade. 

Put in 1/4th cup of the hot water and mix well.

Cover and cook on a low flame for about 15 minutes till the rice is cooked. Use a thin iron plate under the vessel if it overheats.

Serve hot with ghee, a squeeze of lemon and lots of love.