How to make Pukshan Odai Marina Erra Kutta -
The simplicity of this prawn dish belies its taste .
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा), Tomatoes (टमाटर)
Cuisine : Kerala
Course : Main Course Seafood
For more recipes related to Pukshan Odai Marina Erra Kutta checkout Chingri Malai Curry, Prawns with Onion, Curry Leaves and Chillies, Grilled Prawns In Vodka Sauce, Palak Methi Prawns . You can also find more Main Course Seafood recipes like Creamy Garlic Butter Prawns Claypot Drunken Fish Yeral Thokku Seafood Manchurian
Pukshan Odai Marina Erra Kutta Recipe Card
The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves.
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling.
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Pukshan Odai Marina Erra Kutta Recipe
Prawns 500 grams
Tomatoes to taste
Turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Oil 1 tablespoon
Onions cut into roundels 2 small
Mustard seeds 1 teaspoon
Ginger paste 1/2 teaspoon
Garlic paste 1/2 teaspoon
Tomatoes chopped 2 medium
Method
Step 1
Wash and devein the prawns. Season them with salt, turmeric powder and red chilli powder.
Step 2
Heat oil in a pan and gently sauté onions until soft. Add mustard seeds, when they start to splutter add the marinated prawns. Sauté until the prawns are well cooked. Add ginger-garlic paste and tomatoes.
Step 3
Reduce heat and cook for five minutes more. Serve hot.
Nutrition Info
Calories : 727 Kcal
Carbohydrates : 100.2 gm
Protein : 30.1 gm
Fat : 22.5 gm
Other : 0
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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.
