Oil: Little amount of oil is needed preferably coconut oil to give a tadka of burnt onion to the curry. If coconut oil is not available, then use any other cooking oil. In Chinese cuisine, dried shrimp are used quite frequently for their sweet and unique flavor that is very different from fresh shrimp. It is an ingredient in the Cantonese XO sauce. Dried shrimp are also used in Chinese (mostly Cantonese) soups and braised dishes. It is also featured in Cantonese cuisine, particularly in some dim sum dishes such as rice noodle rolls and in zongzi. Despite the literal meaning of the name Chinese name xiā mǐ ("shrimp rice"), it has nothing to do with rice other than the fact that the shrimp are shrunk to a tiny size similar to grains of rice. [ citation needed] I make this kismuri recipe in two ways. I have explained one way here which I had learnt from my Goan house help. The other kismoor recipe is just by mixing raw grated coconut, raw onion and other ingredients. Hubby loves the 1 st way. We also bangda kismoor too. So whenever we don’t get fresh fish, we make dry fish Goan recipe. The vegetarians also have an easy kismoor recipe like papdachi kismoor. creamy Mashed Sweet Potato (someone please remind me to publish the recipe, I have had it waiting to go for months!);

Curry Leaves- Fresh curry leaves add an incredible flavour. I don’t think dry curry leaves can replicate the flavour so I would not recommend using them. Add 1 teaspoon oil on the tawa/frying pan and gently roast the dry shrimps till the strong aroma goes away. Do not burn the dry prawns. Remove and keep aside. Fry the dried prawnsfor few mins and take it aside. In the same oil, add whole garam masala, finely chopped onions and cook the onion slightly turn golden in colour.

Storage for Dry Masala Prawns Fry (Indian)

It is hydrated and shelled and added to dosakai (type of cucumber) and eggplant dishes. It is also used to flavor rasam or coconut curry in konkan. Add ginger garlic paste, turmeric powder, add chopped tomatoes, salt, coriander powder, red chilly powder, mix it up and lid on cook for few minutes. Spices- cumin, Turmeric, Red Chilli Powder, Coriander Powder, Fennel, Garam Masala, Ginger and Garlic, are the spices you need for delicious flavour. Yes, absolutely. You can make it hours or even 1 - 2 days before serving. To make it 1 - 2 days in advance, marinade the prawns and freeze and make the masala and freeze separately. Then make the recipe as below. Just remove everything from the freezer a few hours in advance. Storage for Dry Masala Prawns Fry (Indian) Fridge

If you plan to make soup or congee, you don’t need to soak the shrimp first, as they will be simmering for quite some time. Simply rinse the shrimp and add them to the pot.You can reheat on the stove with a splash of water or in the microwave. Tips for making IndianDry Masala Prawns Fry Raw vs Frozen Prawns Marinate prawns– just a brief 20 minute marinade for the prawns to infuse them with some garlic flavour. Because prawn flesh is so tender, it doesn’t need anymore than that; Now, add sugar snap peas and saute for about 1 minute. Cook out the rawness of the peas while retaining their crisp, sweetness. Don't worry if they look a bit too raw at this point, it'll cook to just right by the end. Sear prawns– cook these on medium heat, then remove. Cook in batches to make it easier to control the process so you don’t accidentally overcook them. Nobody likes rubbery overcooked prawns!

rice – try it with this Seasoned Rice, though plain white rice or brown rice will be just fine too; Then pour in the rest of gravy from the mixer and stir. Add ½ cup water and cook on a medium flame for 5-8 minutes. Yes, you can definitely use frozen prawns. Just add the frozen prawns in a bowl full of water for some time. Once they have been defrosted, pat them dry with a kitchen towel and they are good to use. Serving Suggestions For marinating the prawns: We apply different spice powders like turmeric powder and red chili powder. Also, little amount of salt is added while marination.Switch on the gas and in a tadka pan, add oil preferably coconut oil. Once the oil gets heated add chopped onion and fry till it gets slightly burnt. After onion gets burnt, give a tadka of burnt onion to the gravy and close the lid. Dried shrimp are shrimp that have been sun-dried and shrunk to a thumbnail size. They are used in many East Asian, Southeast Asian and South Asian cuisines, imparting a unique umami taste. [1] A handful of shrimp is generally used for dishes. The flavors of this ingredient are released when allowed to simmer. In Indonesia dried shrimp is called ebi - the name was derived from either Chinese Hokkian dialects where "hebi" means "shrimp rice", or the Japanese word "ebi", which means "shrimp" (either fresh or dried). Ebi is an important part of Indonesian cuisine as well as Palembang cuisine. It is used in various Indonesian stir fried vegetable dishes, such as stir fried white cabbages with ebi. In Palembang, ebi is boiled, ground and sautéed to make a savoury shrimp powder used as a topping for pempek. Ebi is also used to make shrimp broth, which, along with coconut milk, forms the soup base for mie celor. The ebi powder is also sometimes used as a topping for asinan or rujak. In Malaysia, dried shrimp is used in dishes such as sambal udang kering. Dried shrimp is a staple ingredient in the cuisine of Malaysia, with it being a base to rempah, a spice paste that forms the body of many Malay curries. Direct heat from the pan on high heat creates caramelisation on the outer layer of the prawns and in turn, depth and complexity of flavour!

Prawns / Shrimp: Prawns are the star ingredient in this fish curry recipe. You may add shrimp if prawns are not available. The taste of the curry will remain the same.

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Garlic –because we’re making a Creamy GARLIC Sauce for the prawns! Some garlic is used to marinate the prawns, some to add flavour into the sauce. Completely defrost prawns/shrimp before cooking - even slightly frozen prawns hold excess water. Excess water and pan searing do not go well together. The water will cool down the pan and instead of sizzling, the prawns will just kind of cook in a little pool of water. We want wok hei for flavour! That is, 10 minutes to prepare the ingredients (chop, mince, soak etc) and 10 minutes to cook. Prepare the ingredients Bean sprouts - these are fresh mung bean sprouts, cheap and used extensively in East and South-East Asian cooking. Can be found at Asian grocers (some supermarkets and fruit and vegetable grocers sell these too now!) To dry the shrimp, shrimp are first soaked in a brine, which acts as a natural preservative, before they are dried in the sun. Larger ones are usually more expensive than the tiny shrimp. Certain sizes of dried shrimp are better suited for different recipes. For example, the larger shrimp are great for flavoring soups, while the very tiny ones are great for dumpling fillings. In general, I like keeping medium-sized dried shrimp in my refrigerator. HOW TO SELECT DRIED SHRIMP