How to make Kadai Prawns -

Praws cooked in tomato gravy

Sanjeev Kapoor

This recipe is from the book Kadai Cooking.

Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा), Cumin Seeds (जीरा)

Cuisine : Punjabi

Course : Main Course Seafood

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Kadai Prawns

Kadai Prawns Recipe Card

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Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Kadai Prawns Recipe

  • Prawns peeled and deveined 40 packets

  • Cumin Seeds 2 teaspoons

  • Coriander seeds 2 teaspoons

  • Black peppercorns 8

  • Dried red chillies 5

  • Oil 2 tablespoons

  • Ginger cut into thin strips 1 inch piece

  • Green chilli cut into thin strips 2

  • Onion chopped 2 medium

  • Fresh coriander leaves chopped 1/4 cup

  • Tomato chopped 2 medium

  • Tomato puree 6 tablespoons

  • Salt to taste

  • Sugar 1/2 teaspoon

  • Lemon juice 2 teaspoons

  • Garam masala powder 1/2 teaspoon

Method

Step 1

Dry-roast the cumin seeds, coriander seeds, peppercorns and red chillies. Cool and pound to a coarse powder. Heat the oil in a kadai. Add the ginger and green chillies and sauté for half a minute. Add the onions and sauté till light brown.

Step 2

Add the masala powder, half the coriander leaves, the tomatoes, tomato purée, salt, sugar and lemon juice, and cook till the oil separates.

Step 3

Add the prawns with half cup of water and cook over medium heat for seven to eight minutes. Sprinkle the garam masala powder and serve hot, garnished with the remaining coriander leaves.

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MasterChef Sanjeev Kapoor

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.