Wednesday 23 December 2009

Kadugu Yera Kozhambu (Prawns in mustard curry) and some awards….

My sister E is an absolute seafood freak who naturally masters all seafood delights. Like whenever we have this crave to eat crab, my teddies will readily ring up or convey straight to their Chithi (aunt) that they would like her to prepare some for us.... so, this is one of those recipes I adapted from her cookbook. There are so many ways in which you can cook Prawns just like the other types of seafood but this is a simple curry tailored with some spices to fit to the Indian taste buds.

I’ve used some shrimps which are indeed succulent and sweet in this curry, but I would recommend choosing the large warm water prawns which are extremely flavorsome too and which adapt well to strongly flavoured and richly spiced Indian curries. Happy holidays to all of you!!!

750g (weighed without the shells) Prawns / Shrimps (shelled, cleaned, and deveined)
2 big onions (peeled)
½ of a whole garlic bulb (peeled)
2 big tomatoes
1 tbsp chilly powder
½ tsp turmeric powder
1 tsp mustard seeds
A sprig of curry leaves
To roast and grind:
2 tbsp poppy seeds
3 tsp mustard seeds
1 ½ tsp cumin seeds
1 tsp coriander seeds
For garnishing:
Coriander leaves and lime juice

Roast all the ingredients under “To Roast” and powder them finely.
Pat dry the cleaned prawns with a paper towel and place them in a bowl along with salt, turmeric powder, chilly powder and the roasted and powdered spices. Stir well to coat the prawns with the spice mixture. Marinate for half an hour.

Meanwhile, chop the onions roughly and grind it to a paste.
Chop the tomatoes and paste them too along with the garlic pods.

Heat oil in a vessel; splutter the mustard seeds and the curry leaves.
Add the pasted onions and fry until oil oozes out (you may want to leave the vessel semi-covered to avoid being splashed by the hot sauce)

Add the tomato/garlic pastes and continue frying like the above.

When oil separates from the sauce and once the raw smell disappears, add the marinated prawns and stir-fry for 3 to 5 minutes. Correct the taste if necessary and add a cup of warm water. Leave it to cook on high flame for another five minutes and remove off the flame.

Squeeze some lime and garnish with some fresh coriander leaves. It goes well with rice/ rotis. Enjoy!!

It’s Christmas and naturally it's time for gifts!!!

My sincere thanks to:

Ally for honouring me with this lovely award!

and to dear Malar for this beautiful one!!!

As it is Christmas time, I would like to offer the above with ALL my blogger friends, please feel free to collect them and Happy Holidays to all my readers out there !!!

Kitchen Flavours
Dhanya Nambirajan
Mythreyi Dilip
Sailaja Damodaran
Ushnish Ghosh
Lavanya Siva
Sushma Mallya
Soma Pradhan
Sarah Naveen
Latha Biju
Bong Mom



Shama Nagarajan said...

yummy recipe....congrats dear..please do collect ur gift from my blog in my 250th post

Ushnish Ghosh said...

Dear Jean
Congratulations on your awards and thank you so much for giving me too. I am running short of awards on my page :-(
Hey this dish is very unique. I have never used roasted mustard alone or in any combinations. Cant wait for the tigress to arrive, must try with whatever fish is handy
Have an exciting holiday

Cool Lassi(e) said...

Yummy looking dish Akka. I am a seafood freak just like your sister.

Vrinda said...

Nice gravy...Merry Xmas and congrats on ur awards...

suvaiyaana suvai said...

congrats on ur award!!

Sushma Mallya said...

such a beautiful click...looks awesome and delicious...congraz on all your awards and wish u get lots more in future too and Merry Christmas to you and your family vinolia..

Aysha said...

Congratulations on your awards....this dish looks awesome....just can't wait 2 have it...

Sailaja Damodaran said...

Very interesting to have with hot rice.Congrats & thanks for passing it on

Latha said...

Superb click....looks delicious. Congrats on ur awards.

Cham said...

For RCI Pondy- I heard this dish is signature to Pondy! But never tasted or even heard! Very delectable indeed!
Congrats and thanks 2 share with all of us :)

Balakrishna Saraswathy said...
This post has been removed by the author.
Balakrishna Saraswathy said...

Great and tasty looking prawn gravy

Priya said...

Had it long back...this kadugu era kuzhambu makes me hungry..

kothiyavunu said...

This looks so damn good and tasty....bookmarked this one....i love the mustard flavour with prawns..looks very tempting!!
Congrats and thanks for sharing with me dear!!!

Tina said...

Wow looks so creamy and delicious...Never tried this version..

Superchef said...

that curry looks incredible! congrats on the award and thanks for sharing :)

vineetha said...

Looks very yummy dear....I have so many recipes in my list to try from fellow bloggers..Added one more to that list.
Thank you for sharing the award with me.I would like to share a thank you award with you dear..Pla accept it.

Malar Gandhi said...

Sure, your sister shares your cooking gene' there:) Prawns in mustard based curry sounds very interesting...must be very pungent and earthy flavour..I guess. Can't wait to try this:)

Pictures are too good:)

kamalabhoopathy said...

Congrats on your award dear. Thanks a lot for sharing with me.

Gulmohar said...

Wow..that looks fabulous...Kudos to your sweet sis.Really interesting to read about the seeds that you used to roast and grind, looks like a fusion....Hope you had a wonderful X'mas !

Dolly said...

Dear Vinolia, Congratulations on your award and thanks so much for sharing with me. Ur Prawns in mustard curry look irresistible.This recipe is new to me, but looking at the gorgeous Curry, its definitely a must try in my list. Bookmarked it. Awesome clicks.Also i'm sorry I'm a bit late here. Wishing nyou and ur family a happy, fun filled and sweet 2010, Ofcource with the health and prosperity included.

FoodLovers said...

Congratulations on ur awards dear

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