There are busy days and then there are ultra busy days. And when it comes to food, what is our go to for most of us during the latter case? Takeaway, frozen or restaurant food! Do you agree? What to do, such is Life!
I recently came across an interesting video on Goalcast spoke about the increasing obesity rates in America and the primary reasons behind it. And the crux of the 3 minute video was- Eat everything, just cook it yourself!
Now, I know, thats easier said than done. At least its almost impossible to manage 100% of the times what with social gatherings and last minute commitments. However with a little discipline and a certain amount of planning , it is not hard to do it at least 80% of the times. Stocking up your refrigerator and pantry with only healthy and easy to cook ingredients, planning your menu a week (or two) in advance so the groceries are not left to the last moment,filling or bookmarking easy to whip up healthy recipes and categorising them based on your busy and light days are some ideas which often come to rescue.
Cutting a long story short, if you really commit to eating healthy, it is very much doable and achievable..with a wee bit of planning!
This prawns curry is one such recipe which I go to rather often on uber busy days. It requires minimal prep (even less so if you get pre-cleaned prawns from your local fish-monger’s) and is cooked in less than 15 minutes-no kidding! Simple and readily available ingredients and yet this curry is full of flavours.
This curry is especially liked by children because of its minimal spice levels and mild sweet flavour thanks to the coconut milk. However, if you do like your curry on the spicier side, you can up the red chilli powder in the marinade and add a few extra green chilies to the actual curry.
Try it and rest assured, it would soon become a favourite and make regular appearances during your day to day meals or even when you are entertaining.
Heat coconut oil and add curry leaves , black mustard, chopped garlic and green chilies if using; once the garlic is brown,add finely chopped onions and sauté till nice and brown
The prawns previously marinated in red chilli powder, turmeric, salt and coriander powder are added then and cooked on a low flame for another 2 minutes. Once the prawns are 50% cooked add coconut cream and coconut milk. If you like your curry runny, you could skip the coconut cream. Swapping cream with milk would have no effect on taste
Let the mixture come to boil on a high flame, then reduce heat, taste for salt and simmer covered for another 5 minutes or till the prawns are cooked through. Turn off the heat and serve with steamed rice . Please be careful not to overcook the prawns or they turn chewy. It doesn’t take more than 3-5 minutes for them to cook.
- Prawns, shelled and deveined- 300gm
- Coconut Milk-250ml or 300 ml if not using coconut cream
- Coconut Cream-100ml
- Onions, finely chopped- 3/4 cup
- Garlic, finely chopped- 4 small pods
- Black mustard-1/2 teaspoon
- Curry leaves-1 tablespoon
- Green Chilies-1 or as er taste
- Red chilli powder-1/2 teaspoon or 1 teaspoon if high spice levels desired
- Turmeric-1/2 teaspoon
- Coriander powder-1 teaspoon
- Salt-1/2 teaspoon for marinade and 3/4 teaspoon for curry or as per taste
- Clean and marinate the prawns in red chilli powder, turmeric powder, coriander powder and 1/2 teaspoon salt and keep aside for 30-45 minutes
- In a thick, deep wok heat oil, then add black mustard, chopped garlic, curry leaves and green chilies
- Once the garlic is brown, add chopped onions and cook on medium-high flame till nice and brown, then add marinated prawns and cook with continuous stirring for 2 minutes (till prawns are 50% done)
- Then add coconut cream and coconut milk and mix well
- Bring to boil, reduce the flame to medium, taste for salt and cover and simmer for another 2 minutes
- Turn off the heat and serve hot with steamed rice