Steamed Banana Leaf Prawns with Tamarind & Coconut: An Aromatic Indian Delight
1 hour 20 minutes
1220 reads
About Steamed Banana Leaf Prawns with Tamarind & Coconut: An Aromatic Indian Delight
Transport your taste buds to India with these incredible Steamed Banana Leaf Prawns! Imagine succulent prawns marinated in fragrant spices, then wrapped in a vibrant paste of tamarind leaves, coconut, chilies, and aromatic herbs.The banana leaves impart an earthy aroma while steaming, locking in moisture and creating a symphony of flavors. This dish is a true culinary adventure.Serve with fluffy rice or warm Indian bread for a complete and utterly satisfying meal. You won't soon forget this taste of India!
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep1 hour
Cook20 minutes
Total1 hour 20 minutes
Ingredients
For the Marinade
- 250 gm Prawns deveined, medium size
- 1/4 tsp Chili Powder
- 1/4 tsp Turmeric Powder
- Salt to taste
For the Tamarind-Coconut Paste
- 3/4 cup Tamarind Leaves
- 1/2 cup Coconut grated
- 6 Chilies green
- 5 Shallots
- 2 clove Garlic
- 2 tbsp Coconut Oil
- Salt to taste
For Assembling & Steaming
- Banana Leaves for steaming
Instructions
- Wash and clean the prawns, ensuring they are deveined.
- In a bowl, combine the prawns, chili powder, turmeric powder, and a pinch of salt. Mix well and marinate for 15-30 minutes. This allows the prawns to absorb the flavors of the spices.
- In a mixer or food processor, grind the tamarind leaves, grated coconut, green chilies, shallots, garlic, coconut oil, and salt. Grind to a smooth paste without adding any water. The coconut oil helps create a smooth, emulsified paste.
- Combine the tamarind-coconut paste with the marinated prawns and mix well to coat thoroughly.
- Cut the banana leaves into squares large enough to wrap a few prawns. Briefly heat both sides of the banana leaves over a medium flame. This softens them and prevents tearing when folding.
- Place 3-5 marinated prawns in the center of each banana leaf square. Fold the leaves to create a packet and secure by tying with the banana leaf stem or kitchen twine.
- Bring water to a boil in a steamer. Place the prawn packets in the steamer tray, cover, and steam for 15-20 minutes, or until the prawns are cooked through and opaque.
- Remove the steamed prawn packets from the steamer and serve hot with rice, millets, or Indian bread.
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
- Adjust the spice level to your liking by adding more or less chili powder and cayenne pepper.
- If you don't have fresh cilantro, you can substitute with parsley or omit it altogether.
Storage Instructions
- Store leftover chicken chili in an airtight container in the refrigerator for up to 3 days.
- You can also freeze the chili for up to 3 months. Thaw overnight in the refrigerator before reheating.
Related Posts You May Like
Recipe Nutrition
Calories: 275kcalCarbohydrates: 25gProtein: 21gFat: 11gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 134mgSodium: 407mgPotassium: 375mgFiber: 4gSugar: 6gVitamin A: 51IUVitamin C: 17mgCalcium: 133mgIron: 1mg
Soumya Gopi
Articles: 6
5 Comments
Leave a Reply
You must be logged in to post a comment.
Such a beautiful dish! Can’t wait to try it.
This looks so good! Appreciate the share.
This looks divine! Can’t wait to make it.
Very innovative..
Just wow…