Welcome to a delicious excursion where tradition and succulence blend. In this dish, delicious prawns are cooked with calabash, a treasured delicacy known for its flavor and cultural importance. Picture soft prawns braised in calabash, absorbing its rich flavors and creating a sensory paradise. The earthy sweetness of calabash and fresh fish creates a meal that transports you to coastal settings and rustic kitchens where culinary history flourishes.
Let’s learn how to braise for optimal texture and taste. From the sizzle of the pan to the fragrant scent, this meal celebrates culinary expertise and nature’s bounty. Enjoy luscious calabash-braised prawns that will delight your taste buds.
Ingredients for this dish
- 400 g Large prawns
- Vegetable oil
- 2 medium onions (sliced)
- Green chilies
- Salt
- 1 tsp. Kashmiri chili powder
- 1 tsp. turmeric powder
- Calabash
- Curry leaves
- Coriander leaves
Method:
In a pot, add the vegetable oil. In go the sliced onions and curry leaves, and I add the salt (it’s totally up to you). So let’s allow the onion to become translucent while tempering on medium to low heat. Once the onion is translucent, add the green chilies and sauté for a minute or two. Add the dry ingredients and ginger and garlic paste, giving it a mix. Simmer for a minute or two and add the prawns. Allow the prawns to simmer for 3 to 4 minutes, then add the cubed calabash. Now mix the curry and cook on low heat until the calabash is tender. Be sure the water has dried up and you see a bit of oil surfacing. Sprinkle with chopped coriander and remove from the heat.
How to prepare the prawns for cooking.
Preparing prawns for cooking is a crucial step to ensure they’re at their best when served. Follow these steps for perfect prawn preparation:
- Selecting Prawns: Choose good-quality prawns. Look for ones with firm, translucent flesh and a mild sea smell. Avoid any with strong odors or signs of discoloration.
- Cleaning: Rinse the prawns under cold water to remove any dirt or debris. Use a sharp knife to gently devein the prawns by making a shallow incision along the back and lifting out the dark vein.
- Removing Shells: Decide whether you want to cook the prawns with or without their shells. If removing the shells, start by grasping the head and twisting it off. Then, peel away the shell, starting from the underside and working your way towards the tail. Leave the tail intact for presentation, if desired.
- Deveining: As mentioned earlier, use a knife to devein the prawns if not already done during cleaning. This step helps improve the prawn’s appearance and texture.
- Tail On or Off: Depending on your preference and the dish you’re preparing, you can leave the tail on or remove it. Leaving the tail intact adds visual appeal to dishes like skewers or prawn cocktails.
- Rinsing Again (Optional): I prefer to give the prawns a final rinse after deveining to ensure they are completely clean. I leave the prawns in a colander until I am ready to add them to my cooking.
By following these steps, you’ll have perfectly prepared prawns ready to be cooked into delicious dishes like succulent prawns braised with calabash.
Pairing succulent prawns braised with calabash with basmati rice and roti offers a tantalizing combination of flavors and textures. Here’s how to enhance this classic pairing:
- Basmati Rice: Cook fragrant basmati rice following your preferred method. Serve the succulent prawns and calabash on a generous bed of fluffy rice. The aromatic grains will soak up the savory sauce, elevating each bite with their delicate flavor.
- Roti: Warm up soft, pillowy roti on a skillet or in the oven. The light, flaky texture of roti complements the richness of the prawns and calabash. Tear off a piece of roti and use it to scoop up the succulent prawns and sauce for a satisfying bite.
- Fresh Herbs: Garnish the dish with a sprinkle of freshly chopped cilantro or parsley to add a pop of color and a burst of freshness. The herbs will enhance the flavors of the prawns and calabash while providing a visually appealing contrast.
- Sliced Onions and Green Chilies: For an extra kick of flavor and heat, serve thinly sliced onions and green chilies on the side. These crunchy, spicy accompaniments can be enjoyed alongside each mouthful of prawns and calabash for a delicious contrast of textures and flavors.
- Raita: Serve a side of cooling raita, a yogurt-based condiment flavored with cucumber, mint, and spices. The creamy raita helps balance the heat from the dish and adds a refreshing element to each bite.
With basmati rice and roti as accompaniments, succulent prawns braised with calabash create a satisfying and flavorful meal that’s perfect for sharing with family and friends. Enjoy the delicious combination of tender seafood, aromatic rice, and warm, flaky roti for a memorable dining experience.
- Make sure to drain any excess water before using the prawns.
- You can use shelled prawns or shrimp as well; the only downside is that removing the shell while trying to enjoy the prawn dish can be a distraction.
- Make sure not to burn the spice powders as you cook them.
- Taste and season as you need.
- Avoid overcooking or cooking the prawns over high heat, as this will turn the shrimp rubbery.
Frequently Asked Questions: Indian Prawn Curry!
- Can I make this Indian prawn curry ahead of time?
- You can cook the Indian prawn dish a few hours ahead of time, but not a day ahead.
- Shrimp or prawn tastes better cooked and consumed within 24 hours.
- Is the prawn masala curry spicy?
- Not as spicy as you would expect.
- Adding coconut milk or substituting it with blended cashews will make the dish milder than the usual Indian seafood dishes.
- If you are looking for a spicier prawn (shrimp) dish, then try the spicy prawn masala dry curry
- Can I use frozen prawns to make this Indian seafood dish?
- Yes, you can, but only make sure to thaw the prawns (shrimp) properly before using them to make this dish and do not overcook.
Storing, Freezing, and Reheating Indian Prawn Curry.
Avoid freezing this shrimp curry.
Can be refrigerated and consumed within 48 hours
Reheat the prawn curry on the stovetop on low heat. Microwave heating can leave an odour in your microwave.
Happy Cooking!
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