Recently, I’ve had the pleasure of learning how to cook Indian food with my dear friend Sujaya. This week we tackled my favorite protein, shrimp! Until this week, our cooking lessons had focused on tempering, seasoning, and organizing your spice drawer. This week, however, Sujaya turned a 20-minute window of time into a protein for two family dinners. Was I impressed? Absolutely! I highly recommend this quick pan fry of perfectly seasoned shrimp.
After our shrimp was cooked and ready to eat, she saved half for dinner and poured the other half above (pre-made) white rice with a tiny bit of plain yogurt. “The yogurt helps with the heat,” Sujaya said, smiling. If you’re not used to cooking/prepping spicy food, I recommend adding yogurt over any starch and then combining the protein. It helped calm the heat, while keeping all of the amazing flavor. I loved this meal! Try it.
Prawn Fry
- Small prawns
- Ginger garlic paste
- Mustard seeds
- Curry leaves
- Tumeric
- Chilli powder
- Coriander powder
- Cumin powder
- Garam masala
- Olive oil
- Salt
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In a bowl add the prawns, ginger garlic paste, salt, turmeric, chilli, coriander and cumin powders. Mix well and allow to sit for a minimum of 10 mins. In a pan, heat the ginger and add the mustard seeds. When they stop spluttering add the curry leaves and then the prawns. Mix well and allow to cook on a medium flame for 15 mins, stirring every 5 mins. Adjust salt and chili powder for taste.
