Yes, you can definitely use frozen prawns. Just add the frozen prawns in a bowl full of water for some time. Once they have been defrosted, pat them dry with a kitchen towel and they are good to use. Serving Suggestions Seafood is rich in vital nutrients like Omega-3 fatty acids and vitamins, most prominently used seafood is fish and shellfish. Fresh fish has a shorter shelf-life, and people have to use preservative methods to store them for little longer. Whereas, dried fish when stored in a clean airtight container can last for about 6-12 months. Many different types of seafood are dried and used widely all over the worldRich in protein and other minerals, fish is a favourite food for many. While many people believe that fresh fish is the way of consumption, there are oblivious to the fact that dry fish exist in the market. Dried fish allows the freshness of the fish to be preserved by removing the water content from the food. While all markets easily sell fresh fish on a daily basis, it is rare to see markets that supply actually fresh dry fish. bigbasket makes your search for dry fish much simpler by providing a variety of it online.You can also buy canned sea food online. Use coconut milk/ powder. Instead of water, you can add coconut milk or add 1/2 tbsp of coconut powder.

In Indonesia dried shrimp is called ebi - the name was derived from either Chinese Hokkian dialects where "hebi" means "shrimp rice", or the Japanese word "ebi", which means "shrimp" (either fresh or dried). Ebi is an important part of Indonesian cuisine as well as Palembang cuisine. It is used in various Indonesian stir fried vegetable dishes, such as stir fried white cabbages with ebi. In Palembang, ebi is boiled, ground and sautéed to make a savoury shrimp powder used as a topping for pempek. Ebi is also used to make shrimp broth, which, along with coconut milk, forms the soup base for mie celor. The ebi powder is also sometimes used as a topping for asinan or rujak. Being in Bangalore for so many years, we sometimes survive on dry fish. That we get from Goa during our visits there.javla, made from a tiny species of shrimp called karandi, which is typically dried head and shell on and consumed whole

Cornflour: Cornflour is used for coating the spicy marinated prawns before deep frying. Coating prawns with cornflour makes them crispier and absorbs less oil while frying. Marinate prawns– just a brief 20 minute marinade for the prawns to infuse them with some garlic flavour. Because prawn flesh is so tender, it doesn’t need anymore than that; Raw Prawns need to be be cooked for 4 – 8 minutes depending on their size. Just make sure you turn them so they are coloured all over.

Nutrients in dried fish Include

sukat, made from a larger species of shrimp which is typically dried with the head and shell on and consumed after the head and legs are trimmed So, when there is no fresh fish available in market during the rainy season, we Goans manage with dry fish. During monsoon, the fisherman is not allowed to fish as it is the breeding season for the fish. Also, it is risky for them to venture into the Arabian Sea with their fishing trawlers. So, from June to mid-August fisherman are not allowed to go fishing in Goan seas. Peeled and deveined prawns (shrimp) - easiest and most convenient way is using already peeled and deveined ones from your fish monger or local supermarket. They come in both fresh and frozen. Otherwise, you can buy whole prawns and peel and devein at home yourself - see my garlic prawn pasta post for how to do this. I find prawns peeled at home tend to be more flavoursome so it's worth the effort if time permits! Direct heat from the pan on high heat creates caramelisation on the outer layer of the prawns and in turn, depth and complexity of flavour! There are separate ways to make this prawns curry. Every family has their own version of making it. The prawn recipe that I explained today belongs to the Gaud Saraswat Brahmin(GSB)community of Goa. We call it sungtache hooman in Konkani (our native language). Sungta means prawns and hooman means fish curry.

After about 1 minute, add prawns and spread them out into a single layer so that each piece gets direct heat from the pan. Let the prawns sizzle away for about 1 minute then flip them over and sizzle the other side for 1 minute. Goan prawns curry is a delicious coconut-based prawns curry belonging to the small state Goa in India. Today I will show you how to make authentic Goan Saraswat prawns curry which is mildly spiced, tangy and gets ready under 30 minutes. Prawn curries are best served fresh but if you have leftovers, store them in a container with a lid or in a bowl covered with cling film. Use within 2 days. Freezer Kismoor is now available in Goan restaurants too and is an authentic Goan dish. Just have this golma recipe a side dish with your fishcurry , rice and fried fish.Fry the dried prawnsfor few mins and take it aside. In the same oil, add whole garam masala, finely chopped onions and cook the onion slightly turn golden in colour. Also on the very edge of the above photo, you spy greenery which is essential to round out the meal. On that occasion, it was a handful of mixed leafy greens tossed with my Basic Salad Dressingbut you could get a little fancier and use a French Vinaigrette or Italian Dressing, or a simple Balsamic Dressing. Sauce garlic & deglaze pan– cook some garlic in a little butter in the same pan (this gets really good garlic flavour into the sauce) then add the wine; To make tamarind pulp, soak 1 marble sized ball of tamarind in ¼ cup water. I used this tamarind pulp. You can use store bought tamarind pulp. Adjust the quantity as per your taste.

Reduce wine– simmer rapidly on high heat until the wine is reduced down and you no longer smell the harsh “winey” smell; The plate got wiped up clean in minutes. A sizzling combination of batter-fried crispy prawns, umpteen sauces, and fresh greens, prawn chili fry with capsicum has definitely become one of my favorite starters to make at home. Spice powders: Red chili powder and turmeric powder are the tw spice powders used in this dry prawns recipe.

More Snack/ Appetizer Recipes

Prawns can be boiled in salted water for a couple of minutes if bought raw and are also delicious grilled, deep-fried, stir-fried or barbecued. Their flesh is grey when raw and turns pink and opaque once cooked. Make sure they're thoroughly cooked but take care not to overcook them or they'll become woolly and tough. Coconut Oil - Tastes great with Prawn curries. You can use any Oil you like though - Vegetable, Mustard, Corn oil are great subs as is Ghee. Dried shrimp is a very common ingredient in Asian cuisine. In Chinese, it is called 蝦米/虾米 (traditional vs simplified characters) and pronounced xia mi in Mandarin or ha mai in Cantonese. Another common name is 海米 ( hai mi). In India, it is used in the cuisines of Odisha, Konkan, Andhra, Tamil Nadu and the Northeast region of India. There are several varieties: for example, in Tamil Nadu it is called chenna kunni. [3] In Andhra, it is called endu royya; Nagayalanka in Diviseema is famous for endu royya pappu in Andhra. [ citation needed] Tips for buying dry fish online are, it should be whitish and must have a glossy finish. In India, dried shrimps are made by sun drying small prawns in peak summer season.