Best Prawn And Green Bean Masala Recipes

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PRAWNS IN GREEN SPICE PASTE (HARA MASALA)



Prawns in Green Spice Paste (Hara Masala) image

The green spice paste (hara masala) is used in Indian cooking for various recipes. You can make it and store it in the freezer for a few days. Everyone has a different recipe for it but the base is the coriander.

Provided by Muktas diaries

Categories     Dessert

Time 50m

Yield 2-3 serving(s)

Number Of Ingredients 14

180 g raw prawns
1 medium onion, finely chopped
1/2 teaspoon fennel seed
1/2 teaspoon cumin seed
1 tablespoon coconut oil or 1 tablespoon vegetable oil
1 teaspoon lemon juice
1/4 teaspoon turmeric powder
water
salt
1 bunch coriander leaves or 100 -125 g coriander leaves
1 teaspoon garlic paste
1 teaspoon ginger paste
1/2 cup grated coconut
3 -4 green chilies, roughly chopped

Steps:

  • Clean and devein the prawns. Add 1/4 tsp of turmeric and salt to the prawns and leave aside.
  • In a blender, add the the coriander leaves, coconut, ginger paste, garlic paste and green chillies. Add 1/4 cup water to help it blend. Blend to form a paste.
  • On medium flame heat 1 tbsp oil . Add the fennel seeds and cumin seeds and let them sputter. Add the onions. Add a pinch of salt and cook till the onions are translucent.
  • Add the green paste, mix well and cook for 3-4 minutes. Add 1/4 cup water ( more as required), add lemon juice and cover and cook for 5 minutes.
  • Add the prawns. Add salt as per taste (remember we had added salt earlier) Cover and cook for 3-4 minutes or until the prawns are cooked.
  • Serve with paratha or rice!

CHILE-CRISP SHRIMP AND GREEN BEANS



Chile-Crisp Shrimp and Green Beans image

This stir-fry is inspired by the taste and textures of chile crisp, that fiery condiment made by infusing oil with dried chiles, garlic and shallots. For this 20-minute recipe, make a quick version of the oil while the shrimp marinates in a combination of soy sauce, sugar, red-pepper flakes and cumin. Use the infused oil to cook the green beans (or asparagus), shrimp and peanuts, then serve topped with the fried shallots and garlic. It's a deeply savory, spicy and satisfying dinner.

Provided by Ali Slagle

Categories     dinner, easy, quick, weeknight, seafood, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon low-sodium soy sauce
1 teaspoon granulated sugar
1 teaspoon red-pepper flakes
3/4 teaspoon ground cumin
1 pound large shrimp, peeled and deveined
Kosher salt and black pepper
6 tablespoons canola oil
1 large shallot, halved lengthwise and thinly sliced through the root
4 garlic cloves, thinly sliced crosswise
1 cinnamon stick
10 ounces green beans or asparagus, trimmed and cut into 1-inch pieces
1/4 cup roasted, salted peanuts, coarsely chopped (optional)

Steps:

  • In a medium bowl, stir together the soy sauce, sugar, red-pepper flakes and cumin. Add the shrimp, season with salt and pepper, and toss to coat. Set aside while you fry the shallots and garlic.
  • Place a fine-mesh sieve over a heat-proof bowl next to the stove. In a large (12-inch) nonstick skillet, heat the canola oil, shallot, garlic and cinnamon stick over medium-high. When the mixture starts to bubble, reduce the heat to medium and cook, stirring occasionally to break up the shallots, until golden brown, 5 to 9 minutes. (Lower the heat if the shallots are browning too quickly.) Drain through the sieve, catching the oil in the bowl below. Discard the cinnamon, season the fried shallots and garlic with salt, and set aside.
  • Return the oil to the skillet and heat over medium-high. Add the green beans, season with salt and cook until crisp-tender, 2 to 3 minutes. Push the green beans to one side, then add the shrimp and the marinade, along with the peanuts (if using), and cook until the shrimp is cooked through, 2 to 3 minutes per side. Stir the green beans and shrimp to combine, then sprinkle with the fried shallots and garlic. Serve immediately, over rice or noodles, or in lettuce cups, if desired.

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