Prawn Masala / Crevettes sautées à l' ail et aux épices

My humble apologies to my dear readers & all my friends here for my long absence ?. I think the end of March has always been the busiest period every year?even a marriage ceremony wouldn?t require so much energy and time than preparing my daughter?s bday lol



Well, usually people buy ingredients/things to cook at once, but apparently, I am one of those bizarre species who have this craze of buying prawns but who never has the envy to cook them at once?.. and I'm renown at home for being a kinda " Prawn Scrooge"....... Yes, I?m somewhat peculiar, I agree :)... let me explain why!



Though I alternate unvaryingly between meat, veggies and seafood in a week?s menu, we have the tendency to refill the stock of prawns only when we go to the exotic stores, i.e. once in a month or two?certainly due to the difference in price and caliber of the product when compared to the local stores ?and so due to the fact that savoring prawns has become somewhat exceptional in my case, I don?t like to accommodate something and finish eating them in a jiffy? so, I treasure it in the freezer and keep until I choose the "D" day to cook it in the best ways possible with prior plans of how I am going to cook them......(like Vadivel says "Yedhuvaa irundhaalum PLAN panni seiyanum" LOL)  and although I know it would vanish in no time but at least we would have taken the time to relish it heartily, right?



Anyways, this is one of those simple, quick and ideal ways to relish the fine savor of the prawns? hope you?ll appreciate it as much as we do....



Ingredients/ Ingrédients:



850g raw uncooked Prawns (shelled & cleaned)/ 850g de Crevettes crues

(I remove the heads for this recipe, you may use them for your broths if you like? did you know that it?s the head which contains the concentrated amount of fat and cholesterol?)

(J?enlève les têtes pour cette préparation ; vous pouvez les utiliser pour vos bouillons si vous voulez ... Saviez-vous que c'est la tête où se concentre le gras et le cholestérol?)



6 tbsp oil /6 cuillères à soupe d?huile

A sprig of curry leaves/ une branche de feuilles de curry

6 or 7 shallots (peeled & chopped finely) / 6 ou 7 échalotes (pelées et hachées finement)

3 green chilies /3 piments verts

A tsp of tomatoe concentrate (optional)/ une c. à café de concentré de tomates (facultatif)

Salt/ Sel

120g yogurt/ 120g yaourt

½ tsp turmeric powder/ ½ c. à café de poudre de curcuma

Coriander leaves for garnish/ quelques feuilles de coriandre fraiche





To grind/ À broyer:



6 or 7 garlic pods (peeled)/ 6 ou 7 gousses d?ail pelées

2 tbsp fennel seeds/2 cuillères à soupe de graines de fenouil

Few peppercorns/ quelques graines de poivre

5-10 dry red chilies (+/- according to your tastes) / 5-10 piments rouges sechés (+/- selon vos gouts)

2 tomatoes (chopped roughly)/ 2 tomates (coupées grossièrement)

2 tbsp coriander seeds / 2 c. à table de graines de coriandre



Method/ La préparation:



Mix yoghurt, salt and turmeric powder in a bowl and marinate the prawns for an hour in that mixture.

Mélanger le yaourt, le sel et la poudre de curcuma dans un bol et laisser les crevettes mariner dedans pendant une heure environ.





Grind all the ingredients under ?To grind? to a fine paste.

Broyer tous les ingrédients sous la rubrique «À broyer » afin d?obtenir une pâte fine.





Heat oil in a wide skillet, add the curry leaves, onions and the green chilies and fry until the onions become translucent.

Faire chauffer l?huile dans une grande poêle et ajouter les feuilles de curry, les échalotes hachées et les piments verts et faire rissoler jusqu?à ce que les échalotes deviennent translucides.





Reduce the heat to medium and add the ground masala along with the tomato paste and stir fry until oil oozes out from the mixture.

Ajouter les ingrédients broyés préalablement ainsi que le concentré de tomates et faire sauter à feu moyen jusqu?à ce que l?huile se sépare du mélange.





Add the marinated prawns, taste and correct the salt if necessary and stir fry on high flame for not more than 5 to 6 minutes.

Ajouter les crevettes marinées ; Goûter et rectifier le sel si nécessaire et faites frire à feu vif pendant 5 à 6 minutes.





Sprinkle some coriander leaves and serve hot with any of your favorite dishes. Goes well with any Rice/Rotis

Garnir avec des feuilles de coriandre et servez chaud avec vos plats préférés. S?accompagne très bien avec du Riz / Pains





Enjoy & have a nice week end !!! / Bon Appétit et bon weekend!!!!