Shrimps fried with garlic, black or brown mustard and other aromatic spices - a culinary trip to India

Short fried prawns with garlic and black or brown mustard seeds. For this fresh chapati bread, we close our eyes and go to India.

King Prawns with garlic and mustard seeds Made in India - Meera Sodha

Putting black or brown mustard seeds in hot oil right at the beginning of frying causes them to burst slightly, like popcorn. Under the influence of heat, the grains release their nutty and mustard aromas and, together with garlic and other spices, give the prawns a unique and unique, repetitive taste.

Mustard seeds, dried curry leaves and other spices can be bought in larger stores or online, e.g. at Cuisines of the world

Ingredients

PRAWNS

300 g of peeled prawns

2 teaspoons of black or brown mustard

2 tablespoons of butter

6 curry leaves (optional)

5 cloves of garlic crushed

1/4 teaspoon of salt

1/2 teaspoon of chili powder

1/2 fresh chili pepper, finely chopped

1/4 ground turmeric

1/2 lemon or lime

2 green onions, finely sliced ​​to garnish

BREADS CHAPATI (CZAPATI)

250 g of wholemeal wheat flour - for me it is wholemeal spelled flour

180 ml of cold water

1 tablespoon of oil or ghee (clarified butter)

parsley

Execution

PRAWNS

Crush a teaspoon of black mustard in a mortar until the black skins are cracked, revealing a yellow interior.

Put the butter on a frying pan, hot over medium heat. When the butter starts to foam, add a teaspoon of whole black mustard seeds and roast for about 20 seconds. Add the curry leaves and garlic and fry for a few minutes. Then add the crushed mustard seeds, salt, chili powder, turmeric and fresh chili, fry for a few seconds. Add the prawns and stir all the time. As soon as the prawns turn pink it will take about a minute, take the prawns off the heat. Squeeze the lime juice over them and decorate them with chopped green onions.

Serve the prawns with rice or chapati and salad.

BREAD CHAPATI (CZAPATI)

In a bowl, mix the flour and water, then knead until a smooth dough is obtained. Cover the finished dough or wrap it in foil and leave it in the fridge for about 30 minutes.

Take the cake out of the fridge and divide it into 4 - 6 portions. Lightly oil the pan and heat it up over medium heat. Roll each piece of dough into a thin cake. Fry in portions in a hot pan until brown spots appear, then turn the bread over and fry on the other side. Sprinkle with chopped parsley and serve with shrimps.

Inspiration - "Made in India" - Merra Sodha

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