How to make Prawn Xec Xec -
A popular Goan curry – prawns cooked in a spicy coconut masala.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Prawns (medium) (मध्यम आकार के प्रॉन्स), Dried coconut ( khopra) (खोपरा)
Cuisine : Goan
Course : Main Course Seafood
For more recipes related to Prawn Xec Xec checkout Prawn Ambotik, Grilled Prawns with Burnt Kiwi Chutney, Karwari Prawn Curry, Malwani Prawns . You can also find more Main Course Seafood recipes like Meen Molaga Bhaji Baked Fish With Green Salsa Hare Masalewali Machchli Meen Pollichatu - SK Khazana
Prawn Xec Xec Recipe Card
Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Prawn Xec Xec Recipe
Prawns (medium) shelled and deveined 10-12
Dried coconut ( khopra) grated ½ cup
Salt to taste
Ginger-garlic paste 1 tablespoon
Turmeric powder ½ teaspoon
Oil 2 tablespoons
Dried red chillies 2-3
Cinnamon 1 inch
Coriander seeds 1 teaspoon
Cumin seeds 1 teaspoon
Cloves 3-4
Black peppercorns 4-5
Onion finely chopped 1 medium
Tomato finely chopped 1 medium
Lemon juice 1 tablespoon
Fresh coriander leaves chopped 1 tablespoon + a sprig for garnishing
Method
Step 1
Put prawns in a bowl, add salt and ginger-garlic paste and mix well. Add turmeric powder, mix and set aside to marinate.
Step 2
Heat 1 tablespoon oil in anon-stick pan. Add dried red chillies, cinnamon, coriander seeds, cumin seeds, cloves and peppercorns and sauté till fragrant. Add coconut and sauté on low heat till golden. Remove from heat and cool.
Step 3
Heat remaining oil in another non-stick pan. Add onion and sauté till golden.
Step 4
Grind the spice-coconut mixture with some water to a fine paste.
Step 5
Add tomato to the second pan, mix and cook on high heat for a minute. Add ground paste, mix well and cook for a minute. Add some water, mix and cook for a minute.
Step 6
Add marinated prawns, mix and cook on low heat for 5 minutes.Add lemon juice and coriander leaves, mix and cook for a minute.
Step 7
Serve hot garnished with a coriander sprig.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
