Prawn and Cabbage Curry

Another prawn and vegetable combo! This time the vegetable I have chosen to go with the prawn is cabbage. Cabbage is available plentifully throughout the year in Tamil Nadu. The variety that we get is locally known as Muttai Kose, referring to its round shape, but nothing to do with egg. The masala (spices) I have used here is different from the usual of combination of spices used in Tamil cooking. This is a very mild and delicately flavoured dish which can be served with Potato Pulav, Peas Pulav, , biriyanis, and Indian breads such as Khamiri Roti, Naan, Pooris, and chapathis.

Prawn and Cabbage Curry - Kalas Kalai

Prawn and Cabbage Curry

Nutritive value

Prawns provide 17 g of very good quality protein per 100 g. They are low in fat, but the amount of oil added to the preparation will increase the fat content of the dish, depending upon the cooking method used. The cabbage provides 126 g of vitamin C per 100 g.

Ingredients

  • ½ kg Prawns, shelled and deveined
  • ¼ kg Cabbage, shredded
  • 2 Onions, sliced
  • 2 sprigs Curry Leaves
  • ¼ C Vegetable Oil
  • 1 tsp Salt

Marinade

  • ½ Lime, juice extracted
  • ¼ tsp Turmeric Powder
  • 1 tsp Salt

To grind

  • 1/3 C Coconut scrapings
  • 4 Green Chillies, deseeded
  • 10 large Garlic Cloves
  • 1 tsp Sombu (Aniseed) Powder

Method

  1. Marinate the prawns for half an hour using the ingredients for the marinade.
  2. Heat the oil in a large non-stick kadai or wok.
  3. Add the onion and fry till it becomes translucent and dry.
  4. Add the marinated prawns and fry. Reserve the marinade.
  5. When the prawns are cooked, add the ground masala and the marinade and cook till it is almost dry.
  6. Add the shredded cabbage and a teaspoon of salt. Stir well.
  7. Cover and cook on low heat till the cabbage is almost done. It should retain its crispness.
  8. Add the curry leaves, stir and remove from heat.

Notes

  1. I use only sunflower oil for this preparation, because it is flavourless. Both gingelly and groundnut oils are flavourful and will impart their flavour to the dish.
  2. If you cannot weigh the cabbage, use 2 to 3 cups of shredded cabbage.
  3. Since green chilly is the only spice that gives heat to the dish, you can use more if you want to spice the dish up.
  4. If you overcook the cabbage the smell of the cabbage will dominate as a longer cooking time will release the sulphur compounds in the cabbage. Therefore, do not add water when you add the cabbage as the water will extend the cooking time.

 

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