Durga Puja 2018 Special: Novotel's executive chef Neelabh Sahay shares prawn recipes 

Novotel Kolkata shares two prawn recipes with Indulge for the Pujas  
Prawn duet
Prawn duet

The Puja evenings call for get-togethers with friends and family. If you are an incorrigible pandal hopper and a foodie, too, rustle up a quick, tasty dinner before going out. Novotel Kolkata’s executive chef Neelabh Sahay shares an easy recipe for Prawn Duet, a quick fix for dinner.

<em>Chef Neelabh Sahay</em>
Chef Neelabh Sahay

Prawn Duet

(Poppy crusted pan fried jumbo prawns served with lemony prawn pulao)

Cooking time: 60 minutes

Ingredients:

Poppy Crusted Jumbo Prawn

Two pieces of jumbo prawn

Three tbsp gandharaj (kaffir) lemon juice

Four tbsp kasundi

Four tbsp of fresh coconut paste

Two tsp of green chilli paste

Three tbsp of mustard oil

150 gms poppy seed

100 gm refined flour

Salt to taste

Vegetable oil for frying

Lemony Prawn Pulao:

Marination of prawns:

Eight to 10 small tiger prawns

One and a half tsp of garlic paste

3/4 tsp ginger paste

Half tsp turmeric powder

3/4 tsp chilli powder

Two to three tsp vegetable oil

For the pulao masala:

3/4 cup, vegetable oil

Three tbsp ghee

Eight to nine green cardamoms

Two cinnamon sticks

10 cloves

Four medium sized onions, chopped

Three chopped green chilies

Two and a half tsp of garlic paste

Two and a half tsp of ginger paste

3/4 tsp turmeric powder

One tbsp coriander powder

One cup of grated coconut

Four cups of basmati rice, washed and soaked for half an hour

Six to eight cups of water

Two lime juice

Salt to taste

Method:

Poppy Crusted Jumbo Prawn:

To make poppy crusted jumbo prawns, clean, de-shell and pat dry the prawns. Mix gandharaj lime Juice, kasundi, fresh coconut paste, green chilli paste, mustard oil, salt together to make a nice marinade. Apply the marinade on the prawns and keep aside for 30 minutes. Make a thick batter with flour, salt and water.

Take marinated prawns and dip into the batter. Evenly coat the prawns with poppy seed. Heat oil in a pan and fry the prawns till golden.

Lemony Prawn Pulao:

Mix all the marinade ingredients. Coat the prawns well with the marinade and let it marinate for half an hour. Sauté the prawns in oil and keep them aside.

Heat oil in a deep cooking pan; add green cardamom, cinnamon sticks, cloves and sauté for a minute. Start with the onions and sauté till it is light brown. Add green chillies and cook it for a while. Then add garlic paste and ginger paste. Stir well. Add turmeric powder and coriander powder. Mix well. Now add the grated coconut, stir for a minute or two. Toss in the rice and mix well. Turn up the heat a bit now and add water. Cover and cook till the rice is done to about 80 per cent. Once done, add the sautéed prawns and mix gently. Finish the pulao with a squeeze of lime. Let it all cook on a low heat for five to seven minutes. Garnish with fried cashew and fried onions. Serve hot with Poppy Crusted Pan Fried Jumbo Prawns.

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