What you do when the hungry bellies are supposed to bang the table for food and you found your pantry almost empty at the dinner time. Yea it happens sometimes. When it is pouring down heavily and your lazy limbs, sipping in the cuppas, feel like enjoying the cozy corners of the home and speculating on anything relishing the foggy down pour and jingling sound of the rains, avoiding battling with the mud dirt clad soggy roads of a city life.
Being an experienced lazy kitchen queen I occasionally face this kind of situation. And never mind, most of the time I proudly demonstrate to come up with something very tasty with the limited ingredients handy at that moment. This Tangy Prawns is one of them. Prawn itself is a taste enhancer and goes brilliantly with the minimum ingredients. No matter how ever or with whatever you cook with the dish it will never let you down. I love to keep my freezer crowded with frozen prawns, chicken breasts and minced chicken as they are my magic wands for the fast and easy cooking and mainly when I am dead tired to cook. But unfortunately that day I found only a pack of frozen prawns in the freezer, a tomato puree tetra pack and coconut milk tetra pack. Without wasting a time I incorporate the scattering ingredients and cook this Tangy Prawns which paired toppingly with Kichuri /Kichri (A preparation with rice and lentil). So here the magical dish I prepared in a tweak moment and no need to say, prawns win over again.
Tomato Puree- 1/2 pack (of the 200gm)
Coconut Milk- 1/2 pack (of the 200gm)
Chopped Garlic- handful
Onion - 1 medium (Sliced)
Salt & Sugar- as per taste.
Oil- 2 tbspoon
- Heat the oil. Shallow fry the prawns with a pinch of salt and reserve.
- Add chopped garlic. Let them turn brown then add sliced onion. Fry them till they turn brown.
- Add the tomato puree and boil for couple of minutes. Add the Prawns, salt and sugar.
- Add the coconut milk and keep it cook unless the consistency of the gravy gets thicken.
- Serve hot with anything.
I have cooked it with the minimum ingredients. You can add and keep new variations. Like adding coriander/ curry leaves, ginger paste, green chilies and other spices. You can add potato too.