Goan Prawn Curry | Goan Recipes | Flavour Diary | Sea Food

Today's recipe is all way from Goa. Goan Cuisine has also influence of Portuguese, apart from Indian. Rice, seafood, coconut, vegetables, meat and some local spices are heart of  Goan cuisine. Today's special from Goa is Prawn Curry,a mix of specially ground masala makes this curry different from other regions prawn curry. 
This curry is made in no time and best served with hot rice or chapati/roti.I made this recipe as part of shhh cooking secretly challenge and my partner for this month is Sujitha from Sujitheasycooking and my secrete ingredients were Coconut and Garlic. Check out the ingredients and steps below for easy cooking.You can also try my Prawn Masala , Prawn and drumstick curry, Prawn Parda BiryaniandPrawn Pulao .
If you like to watch how i made this curry then click on the pic below.

Level: Easy
Total Time: 30
Serves: 3-4

1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml
Recipe adapted from here

Ingredients

Prawns: 300gm(washed and cleaned)
Oil:3 tablespoon
Curry leaves:Few
Tomatoes: 1 Large chopped
Turmeric powder:1/2 teaspoon 
Onion: 1 Large
Garam Masala Powder : 1/2 teaspoon
Salt to taste
Chopped coriander for garnish

Ground Masala:
Fresh Coconut : 1 cup grated
Dry Red Chillies: 4 to 5 ( to our spice level)
Coriander Seeds:1 tablespoon
Cumin Seeds: 1/2 teaspoon 
Garlic Pods: 5
Tamarind: walnut size ball
Water to make smooth paste



Directions

Masala:
In a blender add all the ingredients under Ground Masala and blend it into fine paste and keep it a side.

Curry:
In a pan add oil, once hot add  onions.
Cook until onions turn transparent and then add tomato  and cook until tomatoes turn mushy.
Now add prawns,curry leaves, salt and turmeric powder and saute for a minute and then add grounded masala, water and cook covered for 5 mins.
Then uncover and cook until desired consistency, add garam masala powder and chopped coriander and  cook for another minute and serve hot with rice or roti.


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#GoanPrawnCurry is going to be part of #shhhcookingsecretly for #GoanCuisine

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Prawn Masala Recipe | Flavour Diary | Non Veg Curry

Today's recipe is simple, easy and quick curry made out of prawns. This curry goes well with rice and side for roti/chapati.If you are beginner and want to make mouthwatering prawn curry then this would be one good option.You can also try my Prawn and drumstick curry, Prawn Parda BiryaniandPrawn Pulao .
If you like watching how prawn masala is made then simply click below.

Level: Easy
Total Time: 30
Serves: 2-4

1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml

Ingredients

Prawns: 300gm(washed and cleaned)
Oil:2 tablespoon
Curry leaves:3 twigs 
Tomatoes: 2 medium chopped
Onion: 1 Large
Green chilli: 2
Chilli Powder: 1 teaspoon
Coriander Powder:1 teaspoon 
Turmeric powder:1/2 teaspoon 
Ginger Garlic Paste:1 tablespoon
Chicken Masala Powder: 2 teaspoon(or Garam Masala Powder : 1 teaspoon)
Salt to taste
Chopped coriander for garnish

Directions

In a pan add oil, once hot add  onions, and green chilli.
Cook until onions turn transparent and then add ginger garlic paste. Cook until all raw smell from ginger garlic is gone ad onions change colour.
Now add tomatoes, turmeric powder,chilli powder and salt , and cook until tomatoes turns mushy.
Now add prawns and mix well. cook cover for 3 mins on low flame.
Add curry leaves, mix well and cover cook the prawns and stir in between.
Add coriander powder, chicken masala, mix well and cover cook for another 2 mins and garnish with coriander leaves and enjoy with rice or roti.

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Chicken Fried Rice

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Dimer Pitha Recipe | Flavour Diary | Bangladeshi Recipe | Fried Biscuit Recipe

Today's recipe is all the way from Bangladesh. This is called Dimer Pitha and if translate in English its called egg sweet snack and these tastes like biscuits. These uses up very few ingredients from the pantry. Pitha recipes are famous in east india and bangladesh and Usually are made in different shapes and can be made in both sweet and savoury version and uses Rice flour or Wheat flour as a base ingredients. 
Dimer Pitha is inspired recipe from  Rownak's Bangla Recipes , i have changed a bit after watching few other sources. It turned out awesome and best for munching if you are sweet tooth or can be served at teatime.


Level: Easy

Total Time: 45
Serves: 4

1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml
Adapted from here

Ingredients

Plain Flour/Maida - 3/4 cup (add more if required to form a dough)
Milk Powder - 1/3 cup
Egg - 1 large
Sugar - 1/3 cup (add few table spoons if you like more sweet)
Cardamom Powder - 1/4 teaspoon
Salt - 1/8 teaspoon(a pinch)
Oil for frying


Directions

In a bowl crack egg and whisk.
Add sugar and whisk well until sugar dissolves.
Add milk powder and mix well and now add little by little plain flour to form a dough. Use hand it make it a soft dough. Knead well and keep it a side.
Now divide the dough,grease hands and rolling pin.
Roll the small balls and keep 3cm thick chapati and cut them in desired shapes.
Heat oil in a pan and drop the pithas and fry on both sides until golden brown on medium low heat.
Take it out on kitchen towel to remove excess oil and serve along with tea or have it just like that. You can store in air tight container for few days and enjoy later.

#Dimerpitha   is going to be part of #MFBC 15

An InLinkz Link-up

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