Friday, February 7, 2020

Prawn Masala, Matar paneer and Mushroom Masala





Prawn Masala

Very easy and different way to eat prawns.....

1 portion of indian curry base
1 garlic clove
1 small piece of ginger
250 grams of prawn
1 teaspoon of coriander seeds
a small piece of cinnamon

Wash and dry the prawns. Chopped the garlic clove and the ginger. Mix it with the prawns and marinate them for 2 hours.

In a pot, heat the indian curry base, and add a small piece of cinnamon and a teaspoon of fresh grinded coriander seeds. Taste and correct it for salt and chili. In a pan, sautee the prawns. Once they are cooked, add it to the masala curry. Enjoy!




Matar paneer

1 portion of indian curry base
50 grams of cashew previously soaked)
1/2 cup of green peas
1 teaspoon of coriander seeds
1 pod of cardamom seeds (seeds only)
200 grams of paneer cut in cubes

Cook the green peas in a pot. Drain them once cooked.

Blend the cashew with 1/2 cup pf water. Set aside.

In a pot, heat the indian curry base, and add a teaspoon of fresh grinded coriander seeds. Taste and correct it for salt and chili. Add the cooked green peas, the cashew mix and the paneer. Serve it warm with basmati rice. Enjoy!












Mushroom masala

1 portion of indian curry base
200 grams of mushrooms
2 teaspoons of fenugreek leaves
1 stick of cinammon
2 cloves
2 teaspoons of besan (chickpea flour) or cornstarch
6 pieces of cashew (chopped)

In a pot, heat the indian curry base, and add fenugreek leaves, cinammon, cloves and the cashew. Taste and correct it for salt and chili. 

In a pan, sautee the mushrooms with ghee or olive oil. The mushrooms will provide a juice. Add the besan or cornstarch to make the sautee mushroom creamy. Add to the indian curry. Enjoy!

1 comment:

  1. That curry paste really works like a magic! The prawns look really succulent.

    ReplyDelete