How to make Cabbage Prawns -
Prawns cooked with cabbage and a coconut masala
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Medium cabbage, Medium prawns (मध्यम आकार के प्रॉन्स)
Cuisine : South Indian
Course : Main Course Seafood
You can also find more Main Course Seafood recipes like Machchi No Patio Pomfret Oven Baked Patrani Machchi - SK Khazana Ambat Kolambi
Cabbage Prawns Recipe Card
India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture.
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Cabbage Prawns Recipe
Medium cabbage 1
Medium prawns shelled and deveined 12-16
Oil 3 tablespoons
Garlic 8-10 cloves
Medium onions finely chopped 2
Salt to taste
Turmeric powder 1/2 teaspoon
Dried red chillies 3
Coriander seeds 1 teaspoon
Black peppercorns 10-12
Fresh coconut scraped 1/4 cup + to garnish
Red chilli powder 1/2 teaspoon
Sambhar powder 1 teaspoon
Tamarind pulp 2 teaspoons
Fresh coriander leaves chopped to garnish
Method
Step 1
Heat oil in a non-stick wok. Crush garlic cloves and add and saute for 1 minute. Add onions and saute.
Step 2
Roughly chop cabbage.
Step 3
Take prawns in a bowl, add salt and turmeric powder and mix well.
Step 4
When onions begin to change colour, add cabbage and a little salt, toss well and cook.
Step 5
Put red chillies, coriander seeds, black peppercorns and coconut in a mixer jar, add a little water and grind into a fine paste.
Step 6
When cabbage softens, add prawns and mix well. Add red chilli powder and sambhar powder, mix well and cook.
Step 7
Add the ground paste, tamarind pulp and ¼ cup water and mix well. Simmer for 2-3 minutes. Add coriander leaves and mix well.
Step 8
Transfer into a serving bowl, garnish with a little coconut and coriander leaves and serve hot.
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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.
