A creamy, fragrant prawn curry from Kerala, made with a rich coconut milk base and gentle spices. This mild yet flavorful dish is perfect with appam or steamed rice for a comforting meal.
Prep20 min
Cook25 min
Soak15 min
Servings4
Serving size: 1 serving
322cal
23gprotein
12gcarbs
Ingredients
400 g Prawns (Cleaned and deveined)
2 tbsp Coconut Oil
1 large Onion (Thinly sliced)
1 tbsp Ginger Garlic Paste
2 pcs Green Chilli (Slit lengthwise)
10 pcs Curry Leaves
0.5 tsp Turmeric Powder
1 tsp Coriander Powder
1 cup Thin Coconut Milk (Also known as the second extract)
A classic North Indian flatbread made with whole wheat flour. These flaky, layered delights are pan-fried to golden perfection with ghee, resulting in a crispy exterior and a soft, chewy interior. A perfect companion to any curry, dal, or simply enjoyed with a dollop of butter.
Creamy, aromatic Koni Korma with fluffy Paratha. A soul-satisfying and protein-packed delight!
This assamese dish is perfect for breakfast. With 651.9000000000001 calories and 30.89g of protein per serving, it's a nutritious choice for your meal plan.
22gfat
(Also known as the first extract)
1 tbsp Lemon Juice (Freshly squeezed)
1 tsp Salt (Or to taste)
1 inch Cinnamon Stick
3 pcs Cloves
0.5 cup Freshly Grated Coconut (For the paste)
10 pcs Cashew Nuts (Soaked in warm water for 15 minutes)
1 tsp Fennel Seeds (For the paste)
2 pcs Green Cardamom (For the paste)
3 tbsp Water (For grinding the paste, as needed)
Instructions
1
Prepare the Korma Paste
Drain the soaked cashew nuts.
In a blender or grinder jar, combine the freshly grated coconut, drained cashews, fennel seeds, and green cardamom pods.
Add 2-3 tablespoons of water and grind to a very smooth, fine paste. Set this paste aside.
2
Sauté Aromatics and Onions
Heat the coconut oil in a wide pan or kadai over medium heat.
Once the oil is hot, add the cinnamon stick and cloves. Sauté for about 30 seconds until they release their aroma.
Add the thinly sliced onions and a pinch of salt. Cook, stirring frequently, for 8-10 minutes until the onions are soft, translucent, and light golden brown.
3
Cook the Masala and Prawns
Add the ginger-garlic paste, slit green chillies, and curry leaves to the pan. Sauté for 1-2 minutes until the raw smell disappears.
Reduce the heat to low. Add the turmeric powder and coriander powder. Stir continuously for 30 seconds to prevent burning.
Add the cleaned prawns and salt to taste. Mix well to coat the prawns with the masala and cook for 2-3 minutes, just until they turn pink and begin to curl. Do not overcook.
4
Simmer the Korma
Add the ground coconut-cashew paste to the pan. Sauté for 2 minutes, stirring gently, until it's fragrant.
Pour in the thin coconut milk, stir everything together, and bring the mixture to a gentle simmer.
Cover the pan and cook on low heat for 5-7 minutes. This allows the flavors to meld and the gravy to thicken slightly.
5
Finish and Serve
Reduce the heat to the absolute lowest setting. Stir in the thick coconut milk and the fresh lemon juice.
Gently heat the curry for 1-2 minutes. It is crucial not to let it boil, as the thick coconut milk can split.
Turn off the heat. Let the korma rest for at least 5 minutes for the flavors to settle. Garnish with a few fresh curry leaves if desired and serve hot.
330cal
8gprotein
44gcarbs
15gfat
Ingredients
2 cup Atta
1 tsp Salt
0.25 cup Ghee (melted, for layering and frying)
1 cup Water (lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt. Mix well.
Gradually add lukewarm water while mixing with your fingers. Start with 3/4 cup and add more tablespoon by tablespoon as needed.
Knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky. The ideal consistency is soft to the touch, similar to an earlobe.
Add 1 tsp of ghee and knead for another minute to make the dough smooth.
2
Rest the Dough
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, making the parathas softer and easier to roll.
3
Divide and Shape
After resting, knead the dough gently for 30 seconds.
Divide the dough into 8 equal-sized portions and roll each portion into a smooth ball between your palms.
4
Create the Layers (Triangle Fold)
Take one dough ball and flatten it slightly. Dust it with dry atta.
Roll it into a circle about 4-5 inches in diameter.
Spread about 1/4 tsp of melted ghee evenly over the surface.
Fold the circle in half to create a semi-circle. Apply a little more ghee on the top surface of the semi-circle.
Fold it in half again to form a triangle.
Gently press the triangle and dust it with dry atta.
5
Roll the Paratha
Place the layered triangle on a rolling board. Roll it out gently and evenly into a larger triangle, about 6-7 inches in length on each side. Don't press too hard, as this can cause the layers to merge.
6
Cook the Paratha
Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot but not smoking.
Carefully place the rolled paratha on the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles appear on the surface.
Flip the paratha. Cook the other side for about 1 minute, until light golden-brown spots appear.
Spread about 1/2 tsp of ghee on the top surface and flip it again.
Gently press the paratha with a flat spatula, especially around the edges, to encourage it to puff up. Cook for 30-40 seconds until this side is golden brown and crisp.
Apply ghee to the other side, flip, and cook for another 20-30 seconds.
Remove from the tawa and repeat the process for the remaining dough balls.
7
Serve
Serve the hot, flaky parathas immediately with your favorite curry, dal, yogurt, or pickle.
