Kadai Prawns

These Kadai prawns are made by soaking and grinding of whole red chillies which not only impart a great flavour but also a fiery taste to the final dish. This dish tastes wonderful even with plain, steamed rice. Food for the soul, truly!

Course Side Dish

Cuisine North Indian

Keyword prawns

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 342kcal

Author Shireen Sequeira

Ingredients

500 grams medium size prawns approximately 25 - deveined and cleaned
10 long dry red chillies deseeded
3 medium size onions sliced horizontally (cut breadthwise and cut into crescent shaped slices)
1 large onion cut into large cubes
1 green or red capsicum cut into medium size cubes
2 medium sized tomatoes pulp removed and cut into medium size cubes
1 tsp ginger paste
1 tsp garlic paste
½ tsp cumin powder
½ tsp coriander powder
¼ tsp turmeric powder
½ tsp garam masala powder
a large bunch approx 1 cup of coriander leaves (finely chopped)
juice of half a lime
salt to taste
1 tablespoon oil
2 tablespoons ghee

Instructions

Soak the deseeded chillies in hot water for half an hour, then grind them to a fine paste. *see notes
Heat oil and 1 teaspoon of the ghee in a heavy based wok/kadhai and fry the horizontally cut onions till they are translucent. Toss in the ginger and garlic pastes and fry for about a minute
Add the ground chilli paste paste and the powders - cumin, coriander, turmeric, garam masala and fry till the rawness of the red chili paste goes off
Now add the cubed onions, tomatoes, capsicum, and fry for about 1 minute
Add the prawns, salt, about three fourths of the chopped coriander leaves and the lime juice. Cover the pan cook till the prawns are done
Lastly, add the remaining ghee and garnish with the rest of the coriander leaves. Serve hot.

Notes

If grinding a small quantity such as 10 red chillies feels too little for your mixie jar, just double the amount and then just use just half of the quantity (or as per the desired spice level) for this recipe. This paste comes very handy for a lot of recipes so it doesn't hurt to make some extra. Just make sure to store the extra paste in a clean, dry jar and refrigerate it. To extend the shelf life just add a little oil (let it float above the surface of the paste).

Nutrition