Dried Prawn with Brinjal And Potato Recip | Dried Shrimp |
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This dish is popular in various coastal regions where dried seafood is commonly used in cooking.
Ingredients
- ●200g dried prawns
- ●2 medium brinjals (eggplants), diced
- ●2 medium potatoes, peeled and diced
- ●1 onion, finely chopped
- ●3 cloves garlic, minced
- ●1 inch ginger, grated
- ●2 green chilies, slit
- ●1 tsp turmeric powder
- ●1 tsp red chili powder
- ●2 tbsp vegetable oil
- ●Salt to taste
- ●Fresh coriander leaves for garnish
Instructions
- 1Soak the dried prawns in warm water for about 15-20 minutes to soften them. Drain and set aside.
- 2In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
- 3Add the minced garlic, grated ginger, and slit green chilies to the pan. Sauté for another 2-3 minutes until fragrant.
- 4Stir in the turmeric powder and red chili powder, mixing well with the onion mixture.
- 5Add the diced potatoes to the pan and stir to coat them with the spices. Cook for about 5 minutes, stirring occasionally.
- 6Add the diced brinjals to the pan along with the soaked dried prawns. Mix everything well.
- 7Season with salt to taste and cover the pan. Cook on low heat for about 15-20 minutes, stirring occasionally, until the vegetables are tender.
- 8Once cooked, remove from heat and garnish with fresh coriander leaves.
- 9Serve hot with rice or flatbreads.
Equipment
Large panCutting boardKnifeMeasuring spoonsServing dish
🌶️🌶️🌶️Medium
pescatarian
Originating from the coastal state of Goa in India, Goan Dried Prawn Curry reflects the region's rich maritime heritage and love for seafood. Traditionally prepared with dried prawns, this curry showcases the use of coconut and spices, integral to Goan cuisine. It is often enjoyed with rice, making it a comforting meal that evokes memories of home-cooked meals in coastal households. Today, variations exist as more people embrace the flavors of Goa, adapting the dish with fresh prawns or different spices.
Ingredients
- ●dried prawns
- ●coconut oil
- ●onion
- ●garlic
- ●ginger
- ●green chilies
- ●tomatoes
- ●coconut milk
- ●tamarind paste
- ●coriander powder
- ●cumin powder
- ●turmeric powder
- ●salt
- ●fresh coriander
- ●water
Instructions
- 1Soak dried prawns in warm water for 15 minutes until softened.
- 2Heat coconut oil in a pan over medium heat until shimmering.
- 3Add chopped onions and sauté until translucent, about 5 minutes.
- 4Stir in minced garlic and ginger; cook for 1-2 minutes until fragrant.
- 5Add chopped green chilies and diced tomatoes; cook until tomatoes soften, about 5 minutes.
- 6Incorporate coriander powder, cumin powder, turmeric powder, and salt; cook for another minute.
- 7Add soaked prawns and stir to coat with spices; cook for 3-4 minutes.
- 8Pour in coconut milk and bring the mixture to a gentle simmer.
- 9Add tamarind paste, adjusting to taste; simmer for 5-7 minutes to meld flavors.
- 10If the curry is too thick, add water to reach desired consistency.
- 11Taste and adjust seasoning if necessary; add fresh coriander just before serving.
- 12Serve hot with steamed rice or bread.
Ingredient Alternatives
coconut milk
Healthier: almond milk
Cheaper: regular milk
Almond milk provides a dairy-free option while regular milk is more economical.
tamarind paste
Healthier: lime juice
Cheaper: vinegar
Lime juice adds acidity and freshness, while vinegar is a budget-friendly sour alternative.
Techniques
soakingsautéingmixing
Equipment
panspatulabowlknifecutting board
🌶️🌶️🌶️Hotfishshellfishcoconut
Also Known As
Sungta HoomanGoan Prawn Curry
pescatarian
Ingredients
- ●1 cup dried shrimp
- ●2 cups mixed vegetables (bell peppers, carrots, broccoli)
- ●2 tablespoons vegetable oil
- ●3 cloves garlic, minced
- ●1 tablespoon ginger, minced
- ●2 tablespoons soy sauce
- ●1 tablespoon oyster sauce
- ●1 teaspoon sesame oil
- ●1/2 teaspoon black pepper
- ●1/4 teaspoon red pepper flakes (optional)
Instructions
- 1Soak the dried shrimp in warm water for about 20 minutes until softened, then drain and set aside.
- 2Heat the vegetable oil in a large skillet or wok over medium-high heat.
- 3Add the minced garlic and ginger to the skillet, sautéing for about 30 seconds until fragrant.
- 4Add the soaked dried shrimp to the skillet and stir-fry for 2-3 minutes until they start to turn golden.
- 5Add the mixed vegetables to the skillet and stir-fry for another 5-7 minutes until they are tender-crisp.
- 6Pour in the soy sauce and oyster sauce, stirring well to combine all ingredients.
- 7Drizzle the sesame oil over the stir-fry and mix thoroughly.
- 8Season with black pepper and red pepper flakes if using, adjusting to taste.
- 9Cook for an additional 1-2 minutes to heat through.
- 10Serve hot over rice or noodles.
Equipment
skilletwokcutting boardknifemeasuring spoonsmeasuring cups
🌶️🌶️🌶️Low
pescatarian
Ingredients
- ●100g dried shrimp
- ●2 medium drumsticks (moringa pods)
- ●2 medium brinjals (eggplants)
- ●1 onion, chopped
- ●2 cloves garlic, minced
- ●1 inch ginger, grated
- ●2 green chilies, slit
- ●1 tsp turmeric powder
- ●1 tsp red chili powder
- ●1 tsp cumin seeds
- ●2 tbsp oil
- ●Salt to taste
- ●Fresh coriander leaves for garnish
Instructions
- 1Soak the dried shrimp in warm water for about 15-20 minutes to soften them. Drain and set aside.
- 2Cut the drumsticks into 2-3 inch pieces and the brinjals into bite-sized pieces.
- 3Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
- 4Add chopped onions, garlic, and ginger to the pan. Sauté until the onions turn translucent.
- 5Stir in the soaked dried shrimp and cook for 2-3 minutes until they are fragrant.
- 6Add the drumstick pieces and brinjal pieces to the pan. Mix well.
- 7Sprinkle turmeric powder, red chili powder, and salt. Stir to coat the vegetables evenly with the spices.
- 8Cover the pan and let it cook for about 10-15 minutes, stirring occasionally, until the drumsticks and brinjals are tender.
- 9Once cooked, check the seasoning and adjust if necessary. Garnish with fresh coriander leaves before serving.
Equipment
panspatulaknifecutting board
🌶️🌶️🌶️Low
pescatarian
Ingredients
- ●1 cup dried shrimp
- ●2 cups coconut milk
- ●1 onion, finely chopped
- ●2 cloves garlic, minced
- ●1 inch ginger, grated
- ●2 green chilies, slit
- ●1 tsp turmeric powder
- ●1 tsp red chili powder
- ●1 tsp coriander powder
- ●1/2 tsp cumin powder
- ●2 tbsp vegetable oil
- ●Salt to taste
- ●Fresh cilantro for garnish
Instructions
- 1Soak the dried shrimp in warm water for about 30 minutes to rehydrate them. Drain and set aside.
- 2In a large pan, heat the vegetable oil over medium heat.
- 3Add the chopped onion and sauté until translucent.
- 4Stir in the minced garlic, grated ginger, and slit green chilies. Cook for another 2 minutes until fragrant.
- 5Add the turmeric powder, red chili powder, coriander powder, and cumin powder. Stir well to combine.
- 6Pour in the coconut milk and bring the mixture to a gentle simmer.
- 7Add the rehydrated dried shrimp and salt to taste. Cook for about 10-15 minutes, allowing the flavors to meld.
- 8Once the curry thickens slightly, remove from heat.
- 9Garnish with fresh cilantro before serving.
- 10Serve hot with rice or bread.
Equipment
large panmeasuring cupsmeasuring spoonsknifecutting board
🌶️🌶️🌶️Medium
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