Another 10 mins recipe from my own cook book.
I am quite a foodie. I love to eat, hence I love to cook. But as I always say, I get very little time for cooking. Even if I manage to make a nice tasty dish within the available time, it should meet the nutritional need of my kids. Even if it meets the needs, my kids should like it.
Not only me, all mothers face these nested challenges altogether everyday. And, that’s why I wanted to share some of my success stories, the recipes which could be made in less time, real tasty, nutritional and kids special.
This is one such recipe. Prawn with potatoes. Do you want me to explain the nutritional value of this dish? I think its self explanatory.
You can adjust the spiciness and the flavours based on your taste. The flavour I gave to these two ‘nutritional P’s (Prawn and Potato) is a combo of Jeera, Hing, Crushed Garlic and Curry leaves. Any south Indian foodie would know what a heavenly flavour these spices spread out when sauted together.
But tastes differ. You can simply change the flavours as per your taste. But trust me, Prawns and potatoes make one of the best pairs on your plate. Do try them together, you’ll love it.
Prep Time : 10 mins
Cooking Time : 10 mins
Serves : 4 member family
Prawns (Medium size) – 200g
Potatoes (Cut into medium sized cubes)- 200g
Garlic (crushed) – 1 Table spoon
Jeera(cumin) powder – 1/2 tea spoon
Hing (Asafoetida) – a pinch
Turmeric powder – 1/4 tea spoon
Chilli powder – 1 tea spoon
Pepper powder – a pinch
Curry leaves, Coriander leaves.
Salt to taste, Oil to toss
- Add oil in a pan, little more than the oil needed for stir fry, little less than shallow fry.
- Add Curry leaves and crushed Garlic, saute
- Add cleaned Prawns and Potatoes together. Add salt and stir.
- Add Jeera, Hing, Turmeric and Chilli powders and stir.
- Stir occasionally for the spices to coat well, until the ingredients fry golden, like what you see in the pictures here.
- Add a pinch of Pepper powder and off the stove. Drain the excess oil, if any. Garnish with Coriander leaves.
- Crush the garlic with its skin on, to get the most of its flavour.
- Golden is the colour here. Do not let it fry more. You may know that if you overcook the prawn, it becomes rubbery.
- As I said already, adjust the spice level and play with your own favourite spices.