Smoked Prawns with Spinach Gravy: A Flavorful Indian Delight
40 minutes
858 reads
About Smoked Prawns with Spinach Gravy: A Flavorful Indian Delight
Embark on a culinary journey to India with this irresistible Smoked Prawns with Spinach Gravy. Imagine succulent prawns, kissed by smoke and nestled in a vibrant green gravy – a symphony of flavors waiting to be explored.Tender prawns are lightly fried to perfection and infused with a tantalizing smoky char. The luscious gravy, a rich puree of spinach, is brought to life with aromatic spices like cumin, coriander, and ginger.This dish is a delightful balance of sweet prawns and earthy spinach, offering a healthy yet satisfying meal. Serve it with fluffy rice or warm roti for a truly immersive Indian dining experience.
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
For the Prawns
- 250 gm Prawns
- 0.5 tsp Salt
- 0.25 tsp Turmeric Powder
For the Spinach Gravy
- 1 cup Spinach fresh or frozen
- 2 Tbsp Oil
- 1 tsp Garlic Paste
- 2 tsp Ginger Paste
- 1 Tbsp Chili Paste green
- 1 tsp Cumin Seeds
- 2 tsp Coriander Powder
- 2 Tbsp Yogurt
- 1 tsp Salt or to taste
- 1 Tbsp Coconut Cream
For Serving (Optional)
- 8 cubes Cottage Cheese
- 1 Bamboo Stick soaked in water for 10 minutes
- Rice Or Roti as needed, cooked
Instructions
- Wash and peel the prawns. Marinate them with salt and turmeric powder. This helps enhance their flavor and keeps them moist during cooking.
- Shallow fry the marinated prawns until they turn pink and opaque. Be careful not to overcook, as this will make them rubbery. Set the cooked prawns aside.
- Blanch the spinach by quickly boiling or steaming it. This helps preserve its vibrant green color and nutrients. Once cooled, puree the spinach until smooth.
- Heat the oil in the same pan used for frying the prawns. Add the garlic paste, ginger paste, and green chili paste. Sauté for a minute until fragrant.
- Add the cumin seeds and coriander powder to the pan. Sauté for another minute until the spices release their aroma. This blooming of spices intensifies their flavor.
- Stir in the yogurt and salt. Cook until the mixture thickens slightly. The yogurt adds a creamy texture and tangy flavor to the gravy.
- Add the spinach puree and coconut cream to the pan. Simmer for a few minutes until the gravy thickens to your desired consistency. The coconut cream adds richness and depth of flavor.
- If desired, thread the cooked prawns and paneer cubes onto the soaked bamboo stick. Briefly roast the skewers over an open flame or in a hot pan to impart a smoky flavor.
- Pour the spinach gravy onto a serving plate. Arrange the smoked prawn skewers (or simply the prawns) on top. Serve hot with rice or roti.
Recipe Notes
Good To Know
- If you don't like prawns, you can prepare paneer (Indian cheese) using the same method.
- For a smoky flavor, use the Indian dhungar method: Heat a piece of charcoal until red hot, place it in a small bowl or foil cup, nestle it into the pan with the prawns, drizzle with a drop of ghee or oil, and cover tightly for 2-3 minutes before serving.
- For a creamier texture, blend a handful of cashews or a spoonful of coconut cream with the spinach before adding it to the prawns.
- To prevent rubbery prawns, add them to the pan only after the spinach masala is fully cooked, and simmer for just 2-3 minutes until they turn opaque and curl up.
- Serve over jeera rice or alongside warm phulkas, garnished with lime and chopped fresh coriander.
Expert Tips
- For a richer flavor, marinate the prawns in a mixture of yogurt, ginger-garlic paste, and spices for 30 minutes before cooking.
- Adjust the spice level by adding more or fewer green chilies to the masala.
- If using frozen prawns, ensure they are fully thawed and patted dry before adding them to the pan.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
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Recipe Nutrition
Calories: 528kcalCarbohydrates: 15gProtein: 45gFat: 32gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 18gSodium: 1710mgSugar: 14g
Geeta Biswas
Articles: 919
4 Comments
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Such an enticing dish! Thanks for the recipe.
Such a great recipe! Can’t wait to try it.
Looks so yummy! Excited to make it.
Wow, this looks fantastic!