CHEMEEN CURRY
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| PRAWNS CURRY |
Cuisine-oriyan
INGREDIENTS
PRAWNS-20-25 PRAWNS
POTATO/ALOO-1
TOMATO-1
SALT AND OIL AS NEEDED
FOR GRINDING
ONION-1
GINGER -1 INCH PIECE
GARLIC-2-5 PODS
FOR MAKING SPICE POWDER(GARAM MASALA)
CINNAMON-1 INCH STICK
CARDAMOM/ELAICHI-2 SMALL ONES
CLOVE-2
PEPPER-1 TSP
CORIANDER SEEDS-2 TSP
CUMIN SEEDS-1 TSP
POPPY SEEDS-1 TSP
DRY RED CHILLY-1
METHOD
1.ROUGHLY CHOP ONION,GINGER AND GARLIC AND MAKE A PASTE OUT OF IT.KEEP IT ASIDE.
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| GINGER GARLIC AND ONION PASTE |
2.TAKE ALL THE INGREDIENTS FOR MAKING GARAM MASALA /SPICE POWDER IN A PAN AND SLIGHTLY ROAST THEM WITHOUT ADDING OIL ,TILL A NICE AROMA STARTS COMING .TAKE CARE NOT TO BURN THEM. NOW USING BA MIXIE POWDER THEM.KEEP ASIDE.
3.HEAT 1 TSP OIL IN A PAN AND FRY THE POTATO PIECES TILL BROWN PATCHES APPEAR ON THEM.REMOVE THEM INTO A PLATE AND KEEP IT ASIDE
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| FRIED POTATOES |
4..IN THE SAME PAN ADD ANOTHER TEASPOON OF OIL AND FRY THE PRAWNS.{DO NOT FORGET TO CLEAN AND DE-VEIN THE PRAWNS} TRANSFER THEM ON TO THE PLATE & KEEP THEM ASIDE.
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| FRIED PRAWNS |
5.NOW ADD 1 TSP OF OIL ,ADD THE ONION GINGER AND GARLIC PASTE AND SAUTE IT TILL ITS RAW SMELL GOES.NOW STIR IN THE CHOPPED TOMATOES & LITTLE SALT AND AGAIN SAUTE TILL THE MIXTURE LEAVES THE SIDE OF THE PAN.
6.ADD THE FRIED POTATOES AND PRAWNS.MIX WELL.NOW POUR 1/2 CUP OF WATER(ACCORDING TO YOUR GRAVY REQUIREMENT)AND BRING IT TO A BOIL.ADJUST THE SALT.
7.ONCE IT STARTS BUBBLING ADD IN THE FRESHLY POUND SPICE POWDER .MIX WELL.GARNISH IT WITH CILANTRO/CORIANDER LEAVES.SERVE ...
NOTE: YOU ARE FREE TO ADD OR DECREASE THE QUANTITY OF SPICES ACCORDING TO YOUR FAMILY PREFERENCES.
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