كاري الجمبري بنهر التمر هندي الحامض مع توابل عطرية
(Tangy Tamarind River Prawn Curry with Aromatic Spices)
(0 المراجعات)
المكونات
-
500 grams river prawns
(fresh or thawed if frozen)
-
3 tbsp معجون التمر الهندي
(adjust for tanginess)
-
1 large بصل
(مفروم ناعماً)
-
2 medium طماطم
(مفروم)
-
4 cloves فصوص الثوم
(مفروم)
-
1 inch زنجبيل
(مبشور)
-
1 piece فلفل أخضر
(sliced, optional for heat)
-
1 tsp بذور الخردل
-
1 tsp بذور الكمون
-
0.5 tsp مسحوق الكركم
-
1 tsp مسحوق الفلفل الأحمر
(adjust as per taste)
-
2 tsp مسحوق الكزبرة
-
200 ml حليب جوز الهند
(fresh or canned)
-
10 leaves أوراق الكاري
(Fresh if possible)
-
3 tbsp زيت الطهي
(use coconut oil for authentic flavor)
ملح, to taste
-
2 tbsp أوراق الكزبرة الطازجة
(مفروم، للتزيين)
(fresh or thawed if frozen)
(adjust for tanginess)
(مفروم ناعماً)
(مفروم)
(مفروم)
(مبشور)
(sliced, optional for heat)
(adjust as per taste)
(fresh or canned)
(Fresh if possible)
(use coconut oil for authentic flavor)
(مفروم، للتزيين)
التغذية
- الحصص: 4
- حجم الحصة: 1 وعاء (300غ)
- Calories: 380 kcal
- Carbohydrates: 15 g
- Protein: 28 g
- Fat: 22 g
- Fiber: 3 g
- Sugar: 6 g
- Sodium: 600 mg
- Cholesterol: 195 mg
- Calcium: 110 mg
- Iron: 3.1 mg
التعليمات
-
1 - Prepare Marinade & Prawns:
Clean and devein river prawns. In a bowl, mix prawns with half turmeric and salt; set aside to marinate briefly.
-
2 - Sauté Aromatics:
Heat oil in a pan over medium heat. Add mustard and cumin seeds; once they splutter, add curry leaves, chopped onion, garlic, ginger, and green chili. Sauté until golden brown.
-
3 - Cook Tomatoes & Spices:
Add chopped tomatoes, remaining turmeric, red chili, and coriander powder to the pan. Cook until the tomatoes break down and the mixture coats the pan.
-
4 - Add Tamarind & Coconut Milk:
Stir in tamarind paste with a little water to blend and simmer for 3 minutes. Then add coconut milk and mix thoroughly.
-
5 - Simmer Prawns in Curry:
Add marinated prawns into the curry. Cook on medium heat until prawns are cooked and the curry thickens slightly.
-
6 - Garnish and Serve:
Turn off heat. Garnish curry with fresh coriander leaves. Serve hot with steamed rice or Indian bread.
Clean and devein river prawns. In a bowl, mix prawns with half turmeric and salt; set aside to marinate briefly.
Heat oil in a pan over medium heat. Add mustard and cumin seeds; once they splutter, add curry leaves, chopped onion, garlic, ginger, and green chili. Sauté until golden brown.
Add chopped tomatoes, remaining turmeric, red chili, and coriander powder to the pan. Cook until the tomatoes break down and the mixture coats the pan.
Stir in tamarind paste with a little water to blend and simmer for 3 minutes. Then add coconut milk and mix thoroughly.
Add marinated prawns into the curry. Cook on medium heat until prawns are cooked and the curry thickens slightly.
Turn off heat. Garnish curry with fresh coriander leaves. Serve hot with steamed rice or Indian bread.
المزيد عن : كاري الجمبري بنهر التمر هندي الحامض مع توابل عطرية
Tamarind River Prawn Curry
This curry celebrates delicate freshwater river prawns coated in a rich, tangy tamarind sauce infused with quintessential Indian spices. River prawns are prized for their sweet succulent meat, which harmonizes beautifully with the sharp and sour notes of tamarind paste. Traditionally, this dish is popular along India's southern coastal regions where freshwater prawn fishing is common and the culinary approach combines bold spice with sour elements given by ingredients like tamarind and coconut milk.
Cooking Tips
- Using fresh curry leaves and coconut oil adds an authentic aroma that elevates the dish.
- Tamarind quantity adjusts the sourness, so balance to your taste.
- Fresh river prawns are ideal; however, frozen thawed prawns work fine.
- This curry pairs exceptionally well with fluffy basmati rice or soft parathas, soaking up the luscious sauce.
Cultural Significance
Tamarind River Prawn Curry reflects India’s rich culinary heritage, showcasing ingredients prevalent in southern kitchens. Tamarind provides a natural preservative and tang, elevating the curry's flavor complexity, while prawn symbolizes dietary customs in fishing communities. The recipe attracts seafood lovers eager to try a regional specialty far beyond the usual preparations.
Unique Aspects
Unlike typical ocean prawns, river prawns offer a sweeter, creamier edge making this curry mildly tangy yet robust with spice. The coconut milk balances heat, delivering a creamy texture reminiscent of the Malabar and Kerala coastal cuisines known for extensive use of coconut and spices paired with the bounty from local rivers and backwaters.
Embark on this flavorful journey and enjoy a classic with a twist that combines sour, spicy, and sweet notes in each sumptuous bite.
