Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!
Today’s post is about a side dish, that I have made with prawns. You will generally not find this dish in any restaurant but its taste is such that it can challenge any side dish served at the restaurants. Palak prawns is a delicacy in which, prawns are cooked in a green gravy. I made this green gravy using fresh spinach and coriander leaves and have used minimum spices in making this dish.
So, lets go through the detailed recipe for making Palak prawns.
Prawns 500 gm (de shelled and clean washed)
Fresh spinach leaves 250gm
Fresh coriander leaves a handful of
Onion 1 medium chopped
Tomato 1 medium chopped
Green chili 2 or 3 chopped
Ginger paste 1 tsp
Garlic 3 to 4 cloves chopped
Turmeric powder 1+ ½ tsp
Red chili powder 1 tsp
Coriander powder 1 tsp
Kasuri methi powder 1 tsp
Whole cumin 1 tsp
Whole dry red chili 1
Cooking vinegar 1 tsp
Fresh cream 2 tbsp
Salt 1 tsp + as per taste
Sugar 1 pinch
Mustard oil 2 + 2 tbsp
- Take the prawns in a mixing bowl, add 1 tsp turmeric powder, 1 tsp salt and vinegar and mix well. Rest the marinated prawns for 15 min
- Now boil about 4 cups of water and add the fresh spinach leaves for blanching. Strain out the spinach leaves and keep aside for cooling
- Once it has cooled down, take the spinach in a grinder, add the coriander leaves, 2 tsp water and grind it to a smooth paste
- Now, place a kadhai at medium high heat and then add 2 tbsp of oil in it. Once the oil is heated, add the prawns and shallow fry these until light golden in colour and then keep aside
- Now add the remaining 2 tbsp oil in the same kadhai and let it heat. Once heated, add the cumin seed and dry red chili and saute for few seconds
- Once the cumin starts spluttering, add onion and stir fry them until these turns light golden in colour
- Then add the ginger paste and garlic and saute until the raw smell disappears
- Then, add the tomato and stir and cook until these turns mushy
- Add remaining turmeric, red chili powder, salt and mix well. Add 1 tbsp water and keep on roasting the masala until oil starts separating
- At this point add the spinach coriander paste and mix well. Stir and roast the masala mixture at medium heat, until oil starts separating
- Now, add sugar and mix well. Take ½ cup water in the grinder, wash the left spinach paste and add this water to the cooking gravy and mix well
- Once the gravy starts boiling, add the prawns, mix well and cover and cook for 5 to 7 minutes at medium low heat
- Then, remove cover and check and adjust salt at this stage.
- Add kasuri methi powder and mix well. Cook for another ½ a minute
- Then add the fresh cream, mix well and then switch off the heat.
- Serve hot Palak prawns with some flavoured rice and enjoy with your family and friends.