Dry Spiced Prawns | Evening With Shireen | Masala TV Show | Shireen Anwar
- 5 years ago
Prawns are loved as snacks and as main courses. Here is the exceptional spiced prawn recipe by Chef Shireen.
Watch this Masala TV video to learn how to make Dry Spiced Prawns ,Vegetable curry in coconut milk and Memoni machchi. This show of Evening With Shireen with Chef Shireen Anwar aired on 9 October 2019.
If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel or go to our Website: https://www.masala.tv/
Dry spiced prawns:
Ingredients
Prawns 500 gm
Oil ½ cup
Garlic paste 1 tbsp
Roasted & crushed cumin 1 tbsp
Chili powder 1 tsp
green chilies chopped 4
Chopped coriander leaves 4 tbsp
Lemon juice 2 tbsp
Salt ¾ tsp
Sambal oleak 1 tbsp
Chili garlic sauce 1 tbsp
Sweet chili sauce 1 tbsp
Ingredients to temper
Cumin seeds ½ tsp
Curry leaves 10-12
Oil ¼ cup
Method
Marinate prawns with garlic paste, sambal oleak, chili garlic sauce, chili powder, cumin powder, lemon juice and salt, leave it for 2 hours. Heat oil in a pan, add the marinated prawns, fry for 5 mins, in another pan heat ¼ cup oil, add curry leaves and cumin seeds, pour the tadka on the fried prawns and serve
Vegetable curry in coconut milk:
Ingredients
Coconut milk 1 can
Onion ground, boiled 1
Tomatoes blended 4
Potatoes cut in cubes 2
Cauliflower 1 cup
Onion sliced 1 cup
Sliced carrots 1 cup
Peas ½ cup
Beans 1 cup
Curry leaves 20
Oil ½ cup
Onion 1 cup
Garlic paste 1 tsp heaped
Chili powder 3 tsp
Turmeric ¼ tsp
Cumin powder 1 tsp
Green chilies 4
Salt 1 ½ tsp
Chopped coriander leaves 2 tbsp
Method
Heat oil, fry chopped onion till light golden, add garlic paste, fry for 3 to 4 mins adding little little water, add in dry spices with ¼ cup, fry for another 5 mins, add in the grinded onions and blended tomatoes and cook till boiling, add potato beans, cover and cook for 10 mins, add the remaining veggies, cook for another 15 mins covered, lastly add coconut milk, curry leaves, green chilies, simmer on low flame for 10 mins, lastly add salt and coriander leaves.
Memoni machchi:
Ingredients to marinate
Fish ½ kg
Lemon juice 2 tbsp
Salt 4 tbsp
Oil 4 tbsp
Ingredients for spice paste
Onion 1
Garlic crushed 4 tbsp
Sambal oleak 1 tbsp
Siracha sauce 1 tbsp
Turmeric ¼ tsp
Cashew nuts crushed 1 tbsp
Green cardamom ½ tsp
Cinnamon grinded ¼ tsp
Lemon cut into wedges for garnishing
Other ingredients
Yogurt as required
Parathas to serve
Method
Marinate fish with lemon juice and salt, keep it for 30 mins, grind all the spices given in spice paste, mix yogurt into the spice paste, and marinate fish in this for 1 hour in the fridge, bake or bbq, brush with oil when done, remove on a serving dish, garnish with lemon wedges, lastly serve with parathas serve immediately.
Prawns are loved as snacks and as main courses. Here is the exceptional
Watch this Masala TV video to learn how to make Dry Spiced Prawns ,Vegetable curry in coconut milk and Memoni machchi. This show of Evening With Shireen with Chef Shireen Anwar aired on 9 October 2019.
If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel or go to our Website: https://www.masala.tv/
Dry spiced prawns:
Ingredients
Prawns 500 gm
Oil ½ cup
Garlic paste 1 tbsp
Roasted & crushed cumin 1 tbsp
Chili powder 1 tsp
green chilies chopped 4
Chopped coriander leaves 4 tbsp
Lemon juice 2 tbsp
Salt ¾ tsp
Sambal oleak 1 tbsp
Chili garlic sauce 1 tbsp
Sweet chili sauce 1 tbsp
Ingredients to temper
Cumin seeds ½ tsp
Curry leaves 10-12
Oil ¼ cup
Method
Marinate prawns with garlic paste, sambal oleak, chili garlic sauce, chili powder, cumin powder, lemon juice and salt, leave it for 2 hours. Heat oil in a pan, add the marinated prawns, fry for 5 mins, in another pan heat ¼ cup oil, add curry leaves and cumin seeds, pour the tadka on the fried prawns and serve
Vegetable curry in coconut milk:
Ingredients
Coconut milk 1 can
Onion ground, boiled 1
Tomatoes blended 4
Potatoes cut in cubes 2
Cauliflower 1 cup
Onion sliced 1 cup
Sliced carrots 1 cup
Peas ½ cup
Beans 1 cup
Curry leaves 20
Oil ½ cup
Onion 1 cup
Garlic paste 1 tsp heaped
Chili powder 3 tsp
Turmeric ¼ tsp
Cumin powder 1 tsp
Green chilies 4
Salt 1 ½ tsp
Chopped coriander leaves 2 tbsp
Method
Heat oil, fry chopped onion till light golden, add garlic paste, fry for 3 to 4 mins adding little little water, add in dry spices with ¼ cup, fry for another 5 mins, add in the grinded onions and blended tomatoes and cook till boiling, add potato beans, cover and cook for 10 mins, add the remaining veggies, cook for another 15 mins covered, lastly add coconut milk, curry leaves, green chilies, simmer on low flame for 10 mins, lastly add salt and coriander leaves.
Memoni machchi:
Ingredients to marinate
Fish ½ kg
Lemon juice 2 tbsp
Salt 4 tbsp
Oil 4 tbsp
Ingredients for spice paste
Onion 1
Garlic crushed 4 tbsp
Sambal oleak 1 tbsp
Siracha sauce 1 tbsp
Turmeric ¼ tsp
Cashew nuts crushed 1 tbsp
Green cardamom ½ tsp
Cinnamon grinded ¼ tsp
Lemon cut into wedges for garnishing
Other ingredients
Yogurt as required
Parathas to serve
Method
Marinate fish with lemon juice and salt, keep it for 30 mins, grind all the spices given in spice paste, mix yogurt into the spice paste, and marinate fish in this for 1 hour in the fridge, bake or bbq, brush with oil when done, remove on a serving dish, garnish with lemon wedges, lastly serve with parathas serve immediately.
Prawns are loved as snacks and as main courses. Here is the exceptional