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Cauliflower and Prawn Curry Recipe

A traditional Bengali recipe where Tiger prawns are cooked cauliflower and potatoes in a light and flavourful

Prep time:
20mins

cook time:
30mins

serves:
4

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Prawn 8 nos

Prawn

Description

A prawn is basically a crustacean that resembles a big shrimp, with long antennae and a shell. Th ...

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Turmeric Powder 1 tsp

Turmeric Powder

Description

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Kashmiri Chilli Powder 2 tsp

Kashmiri Chilli Powder

Description

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Cauliflower 1

Cauliflower

Description

Cauliflower is a cruciferous veget ...

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Potato 2

Potato

Description

Potato is an underground tuber whi ...

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Sugar 1/2 tsp

Sugar

Description

Sugar is a common sweetener made from juice of processed sugar beets and sugar cane or ...

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Mustard Oil 3 tbsp

Mustard Oil

Description

Mustard oil is a fatty vegetable oil obtained from pressing the mustard seeds. It is yellow in color.

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Details

Non-vegetarian

Level : Easy

Cuisine : NA

Course : NA

Ingredients For Cauliflower and Prawn Curry Recipe

Prawns (deshelled, deveined) 8 nos

Prawn

Description

A prawn is basically a crustacean that resembles a big shrimp, with long antennae and a shell. Th ...

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Turmeric powder 1 tsp

Ground Turmeric

Description

Turmeric is obtained from the root of the Curcuma longa plant which belongs to the ginger family. ...

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Red Chilli Kashmiri Powder 2 tsp

Dried Chilli

Description

Dried chillies are dehydrated chilli peppers, deep red in color that are considered for flavourin ...

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Coliflower 1

Cauliflower

Description

Cauliflower is a cruciferous veget ...

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Aloo (Potatoes) skinned and cut into medium sized cubes 2

Potato

Description

Potato is an underground tuber whi ...

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Suger 1/2 tsp

Sugar

Description

Sugar is a common sweetener made from juice of processed sugar beets and sugar cane or ...

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Mustard oil 3 tbsp

Mustard Oil

Description

Mustard oil is a fatty vegetable oil obtained from pressing the mustard seeds. It is yellow in color.

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Methods

How to make Cauliflower and Prawn Curry Recipe

1. Devein the prawns and clean them well. You can cook with or without the heads, it is your choice. You can also keep the shell on the tail if you wish to. Marinade the prawns with salt and 1/2 tsp turmeric powder.
2. Peel the potatoes, wash them along with the cauliflowers. Then cut the cauliflowers into medium sized florets. Cut the potatoes in quarters. Then in a kadai, take 1 tbsp mustard oil and fry the cauliflowers and potatoes till they are nice and golden. Fry on high heat first and then lower the heat
3. and cover for a couple of minutes. Then take them out and keep aside. In the same kadai, add 1 more tbsp of mustard oil and let the oil be almost smoky hot. Then gently slide in the prawns, without any excess liquid from the marinade. Lightly fry the prawns on each side, just enough for a mellow
4. colour and then take then out and keep aside. In a small bowl, take ginger paste, balance turmeric powder, red chili powder, cumin powder salt and some water to make a paste.
5. Add the balance mustard oil in the kadai and when the oil is hot, add the above spice paste. Keep stirring for a couple of minutes on medium heat and if the spices stick to the kadai, sprinkle water.
6. Then add the cauliflower and the potatoes and coat the spices. Add half a cup of water, sprinkle some salt and let the sauce simmer over medium to low heat. Cover the kadai and let it simmer for 5 to 6 minutes or until the vegetables have become soft.
7. At that point, add the prawns and if required, add little water. Adjust the seasoning and add sugar. Increase the heat and let it boil.Add split green chilies, ghee and garam masala. Give it a final boil and turn off the heat.
8. Serve this with steaming white rice or a basanti pulao or ghee bhat.