Seafood

Prawn & Kuwalo Curry


Prawn & Kuwalo Curry

A delicious Prawn curry made by adding Ash Pumpkin. Same can be made with Lady Fingers, Spinach, White Pumpkin (Doodhi), Potatoes, etc. Or simply with prawns and raw mango. If mango is used in any preparation, tamarind is omitted, as the raw mango adds the required tartness. Serve this delicious lip-smacking curry with steamed rice, chapattis, or kadak pav (hard bread) that Mumbai is famous for, to mop up the gravy…. Leaving the shells on the prawns adds another dimension to the preparation, it renders the prawns juicy and succulent. Suck the juicy curry trapped in the shell of the prawns before removing the peel and devouring them!!

Ingredients

  • 1 Cup Large or medium prawns
  • ½ kg. Kuwalo (Ash Gourd)
  • 2 medium onions, sliced
  • Salt to taste
  • 1 tbsp. oil
  • Grind to a paste
  • 2 to 3 red chillies
  • 1 tbsp. coriander seeds
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. peppercorns
  • ¼ tsp. turmeric
  • 2 to 3 tbsp. coconut
  • 1 raw mango
  • 2 flakes garlic
  • 1 small onion

Method

  1. Keeping the shell intact, remove the head, tail and legs of prawns and carefully pull out the vein. 
  2. Wash, apply little salt and set aside. 
  3. Cut the kuwalo into wedges, deseed and peel. Check out my ‘Mutton Polov’ recipe – to prepare the Kuwalo
  4. Cut into 1” cubes and rinse in water, drain.
  5. Heat oil in a vessel, add 1 sliced onion and fry till light brown. 
  6. Add the kuwalo cubes, 1 tsp. salt and cook till half done.
  7. Add the ground masala paste, masala water, adjust the curry.
  8. Bring to a boil, reduce flame and simmer till oil appears around the edges. 
  9. Add the prawns and cook 10 minutes or till oil surfaces.
  10. Check salt and add if necessary.  Serve with steamed rice.

Deep Fried Shrimp Balls


Deep Fried Shrimp Balls (in sweet & sour sauce)
Deep Fried shrimp balls (as an appetiser)

These delicious, super crispy and crunchy shrimp balls make a great appetiser to complement any chinese or other meal. Serve with ketchup, or any other chinese dipping sauce.

Serve it also as a main chinese accompaniment with noodles or rice, with a sweet and sour sauce.

Deep Fried Shrimp Balls

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Ingredients

  • 2 Cups chopped shrimp, large or small pieces as desired
  • 2 strips bacon
  • 1 medium onion chopped or 3 to 5 water chestnuts chopped
  • ½ tsp. pepper powder
  • 1 tsp. salt
  • 2 tsp. corn flour
  • 1 egg beaten
  • 6 slices bread, chopped into fine cubes (Use more bread if required)
  • Oil for frying

Sweet and sour sauce

  • 2 tbsp. tomato paste
  • 2 tbsp. rice vinegar (or regular vinegar)
  • 2 tbsp. fresh orange juice
  • 2 tbsp. light soya sauce
  • 5 tsp. brown sugar
  • 2 cups water

Method

  1. Clean, devein and chop shrimp. 
  2. Chop the bacon strips.  ( have used beef bacon).
  3. Mix the shrimp, bacon and chopped onion (or chestnuts) with the beaten egg, pepper powder, salt and corn flour. 
  4. If you wish you may grind this mixture so it is easy to handle when forming the shrimp balls or cut the shrimps very fine.
  5. Cut out the sides of the bread slices and discard.
  6. Chop the bread.
  7. Add a handful to the prawn mixture. 
  8. Keep the rest for coating the shrimp balls. 
  9. Heat oil in a wok. 
  10. Meanwhile form the shrimp balls
  11. When the oil is heated, reduce the flame and fry the shrimp balls in batches.
  12. Remove and keep aside.
  13. Serve as an appetiser with any sauce or dip.
  14. Alternatively serve in sweet and sour sauce as a side dish with Steamed rice, fried rice or noodles.

To Make Sweet & Sour Sauce

Mix the tomato paste, vinegar, orange juice, soya sauce, brown sugar, corn flour and water.  Heat a vessel with a tbsp. of oil, add the sauce ingredients and keep stirring on low heat till the sauce thickens and becomes translucent. Taste and add salt if required.

Reduce the amount of water if you want the sauce to just coat the shrimp balls. Add the deep fried shrimp balls to the sauce just before serving. Serve with steamed rice, fried rice or Chow mein.

Deep Fried Shrimp Balls in Sweet and Sour Sauce

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