09 April 2014
Ahhh the prawn chilli fry, one if our favourite side dishes on our dining table that features at least every alternate day of the week. It's another evolved dish in our home because we like prawns, chilli and potatoes. As this is a side dish and not generally served as a main dish, the quantity in this recipe is for a dinner party, all you have to do is divide it by 20 and multiply it by the amount of people you're cooking for. I'll explain it below! I do hope you like this recipe. Enjoy!
INGREDIENTS
1-kg Prawns, shelled
500-g Onions, diced
500-g Tomatoes, diced
100-g Chillies, sliced diagonally
250-g Potatoes, small dice
10 Garlic cloves, sliced
1-tbsp. Red Chilli powder
1-tsp. Turmeric powder
1-tbsp. Pepper powder
1.5-tbsp. Cumin powder
2-tbsp. Ginger garlic paste
2-tbsp. Vinegar
1/2-cup Cooking oil
1-cup Coriander, fresh
2 Chillies, minced
PROCEDURE
Step 1 - Prep
1. Wash, shell and devein the prawns, drain in a colander. We normally use small prawns we call 'kardi', these don't have to be deveined. You can use prawns of any size.
2. Dice the onions, tomatoes and potatoes, keep the potatoes in a bowl of water to prevent turning brown. Chop the chillies, reduce quantity if you don't want it too spicy. Slice the garlic.
Step 2 - Cook
1. Use a large shallow vessel or wok, add oil and heat. First add the garlic and fry on medium heat for a few minutes till the garlic turns light brown. Add the onions and fry till translucent, now add the ginger garlic paste and fry well on medium heat, till the oil separates, for about 3-mins on medium heat.
2. Add the diced tomatoes, turn up the heat and stir fry well for about 1-min, add the chillies and continue frying for another minute.
3. Now add all the spices and incorporate well, continue frying on a medium heat, don't burn the spices, add more oil if it scorches.
4. Add the potatoes after draining, pour 1-cup of water OR vegetable stock, reduce heat to a simmer and cook covered for 10-mins until the potatoes are 3/4 done. Tip: Cut a piece with a knife, there should be resistance but should cut through.
5. Turn up the heat, add the prawns and stir in well. The prawns will start turning pink and release water, once that happens add vinegar as soon as the prawns curl up, in about a minute. Taste, adjust seasoning and spices, turn up the heat, stir fry vigorously till most liquid evaporates.
6. Turn off the heat and leave uncovered for a few minutes, garnish with chopped coriander and freshly minced chillies for added flavour.
VARIATIONS
1. Add 250-g Bell peppers, sliced, before adding the potatoes for extra flavour, spice and volume. OR you can add any other veggies of your choice, but I wouldn’t change much.
2. Make this without the potatoes, It’ll be spicier and lesser quantity, especially if using large prawns.
TIPS
1. The total yield of the dish is about 2-kg which will feed about 15-20 guests if served as a side dish. To make this same recipe for 4 people divide all of the ingredients to one fifth i.e. Prawns 200-g, Onion & Tomato 100-g, etc. Adjust the spices accordingly, more importantly taste, adjust, taste!
INGREDIENTS
1-kg Prawns, shelled
500-g Onions, diced
500-g Tomatoes, diced
100-g Chillies, sliced diagonally
250-g Potatoes, small dice
10 Garlic cloves, sliced
1-tbsp. Red Chilli powder
1-tsp. Turmeric powder
1-tbsp. Pepper powder
1.5-tbsp. Cumin powder
2-tbsp. Ginger garlic paste
2-tbsp. Vinegar
1/2-cup Cooking oil
1-cup Coriander, fresh
2 Chillies, minced
PROCEDURE
Step 1 - Prep
1. Wash, shell and devein the prawns, drain in a colander. We normally use small prawns we call 'kardi', these don't have to be deveined. You can use prawns of any size.
2. Dice the onions, tomatoes and potatoes, keep the potatoes in a bowl of water to prevent turning brown. Chop the chillies, reduce quantity if you don't want it too spicy. Slice the garlic.
Step 2 - Cook
1. Use a large shallow vessel or wok, add oil and heat. First add the garlic and fry on medium heat for a few minutes till the garlic turns light brown. Add the onions and fry till translucent, now add the ginger garlic paste and fry well on medium heat, till the oil separates, for about 3-mins on medium heat.
2. Add the diced tomatoes, turn up the heat and stir fry well for about 1-min, add the chillies and continue frying for another minute.
3. Now add all the spices and incorporate well, continue frying on a medium heat, don't burn the spices, add more oil if it scorches.
4. Add the potatoes after draining, pour 1-cup of water OR vegetable stock, reduce heat to a simmer and cook covered for 10-mins until the potatoes are 3/4 done. Tip: Cut a piece with a knife, there should be resistance but should cut through.
5. Turn up the heat, add the prawns and stir in well. The prawns will start turning pink and release water, once that happens add vinegar as soon as the prawns curl up, in about a minute. Taste, adjust seasoning and spices, turn up the heat, stir fry vigorously till most liquid evaporates.
6. Turn off the heat and leave uncovered for a few minutes, garnish with chopped coriander and freshly minced chillies for added flavour.
VARIATIONS
1. Add 250-g Bell peppers, sliced, before adding the potatoes for extra flavour, spice and volume. OR you can add any other veggies of your choice, but I wouldn’t change much.
2. Make this without the potatoes, It’ll be spicier and lesser quantity, especially if using large prawns.
TIPS
1. The total yield of the dish is about 2-kg which will feed about 15-20 guests if served as a side dish. To make this same recipe for 4 people divide all of the ingredients to one fifth i.e. Prawns 200-g, Onion & Tomato 100-g, etc. Adjust the spices accordingly, more importantly taste, adjust, taste!
