Jugaad Prawns. I made these for dinner tonight, among some other things. I saw a nice recipe in one of the new Bengali recipe books that I bought here in Kolkata and decided to try it. I had many other things to cook and my mom has a very basic kitchen as she doesnt cook all that much. To cut a long story short, instead of cooking the prawns in a relatively elaborate dum method I dumped them into the rice cooker and they were done in just about 15 minutes. heres what I did - As many tiger prawns as you want to cook. Devein and wash the prawns and leave the heads and tails on. Marinate the prawns in thick curd, salt, turmeric, chilli powder, onion/ginger/garlic/green chilli pastes. Add a hefty slug of good quality mustard oil. Mix the marinade well and let it sit for 30 minutes. Pour the whole thing into your rice cooker and switch the cooker on. Cover with the lid and let it cook for 15 minutes undisturbed. Stir once and check to see if the prawns are done. Switch off before they are completely cooked and let it sit closed for 5 minutes more. Serve with plain hot rice. .
Posted on: Wed, 06 Aug 2014 18:52:26 +0000
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