Tiger Prawn Curry

Ingredients:

• 2 large tiger prawn, cleaned 
• 1 ripened tomato
• 1/2 cup green peas
• 7 tsp peanut oil
• 1 cup chopped spring onion
• 2 green chillies for garnishing

For the curry:

• 1 medium onion, chopped
• 3 garlic cloves, crushed
• 2 green chillies, deseeded and chopped
• 1.5cm fresh ginger, chopped
• 1/2 tsp paprika
• 1/2 tsp garam masala
• 1/3 tsp ground black pepper
• 1/2 tsp turmeric powder
• Salt as per taste

Method:

• For make the curry paste put the onion, ginger and garlic into a blender with 1tsp of water and blend until smooth. Transfer to a bowl and keep aside.
• Boil the prawns in salted water for around 10 minutes, Remove and keep aside.
• Heat 4 tsp oil in a frying pan over a medium heat, fry the prawns for 2 minutes. Remove and keep aside.
• Add the remaining oil over a medium heat, add the paste and fry for 2 minutes. Add salt turmeric powder, paprika, black pepper.
•  Add chopped tomato and peas. Fry for 4-5 minutes, then add 2 cups water and simmer for another 3 minutes.
• Add the fried fish and spring onion and bring it to boil. Cook the mixture until it becomes thick.
• Turn off the flame and garnish with green chillies.
• Serve hot with rice.

Prawn cooked in Banana Leaf

Ingredient:

• 400 gm small prawn, shelled and deveined
• 1/2 tsp turmeric powder
• 1 tsp lime juice
• 6 green chillies chopped
• 1 tsp finely diced ginger
• 1 tsp fish sauce
• 1 tsp freshly ground black pepper
• 4 tsp mustard oil
• Some roughly sliced coriander leave
• Salt to taste
• 1 big size banana leaf without splits

Method:

• Marinate the fish with turmeric powder, salt, black pepper, ginger, green chillies and 3 tsp of mustard oil for about 30 minutes.
• Place the marinated fish on the banana leaf. Fold the banana leaf like a parcel and secure with tooth picks. Now wrap the parcel with aluminium foil.
• Place the parcel over a gas burner/ fire, turning the parcel over a couple of time. Cook slowly until done.
• Transfer the parcel to a serving plate and open it. Mix 1tsp of raw mustard oil and the lime juice with the fish and garnish with coriander leave. Serve hot with plain rice.