Methi Prawn

As it is Winter good quality methi or fenugreek leaves are easily available in the market and I want to use it in making as much as dish as possible and so I did.

 This methi prAawn is packed with all the flavours of juicy prawns combined with the nutty flavour of fresh green fenugreek leaves appropriate to accompany the dinner time.

Ingredients (2 servings):

• Prawn, 8
• Fenugreek leaves, 1 cup. chopped
• Onion, 1, sliced
• Garlic, 3 cloves, neatly chopped
• Ginger, a little less than 1", neatly chopped
• Refined oil ( here, soybean oil has been used), 3 tbsp
• Green chillies, 2-3, neatly chopped
• Salt to taste
• Black pepper powder, 1 tsp
• Turmeric powder, 1 tsp
• Kashmiri red chilli powder, 1 tsp

Methods:

Your first step will be to marinate prawns with 1 tsp salt, turmeric powder 15 minutes prior to cooking.

In  a pan heat oil and saute onion till light brown, say for a minute.

Add chopped ginger, garlic and methi leaves, toss for 2 minutes.

keep the flame medium

Next add your marinated prawns and toss them for 2-3 minutes.

Now add salt to taste (check, you have priorly added salt to prawns), kashmiri red chilli powder, black pepper powder, I added one more slit green chilly , but it was my preference. Add water and turn the flame low. 

Cover the pan with lid and let the prawns turn soft. In this process all the juice of prawns will ooze out and combine well with the dish.

It will take upto 10 minutes to cook.

Check if the prawns have turned perfectly soft. Remove from flae and serve.

You may serve it with roti as well as with steamed rice.

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