How to make Adraki Imliwale Prawns -
Prawns marinated in spicy tamarind mixture and cooked with ginger and other masalas.
This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.
Main Ingredients : Ginger (अदरक), Tamarind Paste (इमली की पेस्ट )
Cuisine : Indian
Course : Snacks and Starters
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For more recipes related to Adraki Imliwale Prawns checkout Gingerbread House, Ginger Raisin Whole Wheat Cookies, Ginger Garlic Crispy Chicken. You can also find more Snacks and Starters recipes like Whole Baked Rawas tikki Tandoori Subz Shaslik Parsi Devilled Eggs
Adraki Imliwale Prawns Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Adraki Imliwale Prawns Recipe
Ginger finely sliced 1 inch piece
Tamarind Paste 1-2 tablespoons
Medium prawns 16-20
Lemon grass stalk 8
Lemon juice 1/2 tablespoon
Red chilli powder 1/2 teaspoon
Salt to taste
Lemon rind 1/2
Oil 3 tablespoons
Carom seeds (ajwain) 1/4 teaspoon
Cumin seeds 1/2 teaspoon
Spring onion bulbs sliced 8
Fresh coriander chopped 1 tablespoon
Spring onion greens chopped 1 stalk
Method
Step 1
Cut lemon grass sticks and peel them.
Step 2
Mix together tamarind paste, lemon juice, red chilli powder, salt, lemon rind and 1 tbsp oil in a bowl.
Step 3
Slice the prawns from the centre and add to the tamarind marinade and mix well.
Step 4
Arrange the prawns on the lemon grass sticks. Heat 2 tbsps oil in a non-stick pan.
Step 5
Add ginger, carom seeds and cumin seeds and sauté.
Step 6
Add spring onion bulbs and sauté for 1 minute. Add the prawns, mix well and cook till done.
Step 7
When the prawns are cooked, add fresh coriander and spring onion greens and mix.
Step 8
Transfer into a serving plate and serve hot.
Nutrition Info
Calories : 772 Kcal
Carbohydrates : 38.2 gm
Protein : 45.9 gm
Fat : 48.2 gm
Other : Iron- 21.7mg
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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.
