I recently did a poll asking what kind of recipes you would like to see from me. Most of you voted for Indian recipes. So this week, I will post a few and honour your request. I'm glad that I did this poll because I realized I haven't been posting many Indian recipes. But this blog is also a personal learning experience for me. So I have been deep into the process of learning new recipes 😀
For this week's "Lunch prep" I made lemon rice with a side of spicy pan-fried prawns and a side of papadums. This is 100% #southindian
Recipe for lemon rice is on my website. .
Pan-fried Prawns 🦐
1.5 cup uncooked peeled king prawns
3 cloves of garlic
1 tablespoon paprika
1 tablespoon cumin seeds
1 spoon tamarind juice
1 spoon turmeric
I spoon salt.
2 tablespoon canola or coconut oil. .
Blend all the ingredients in a blender or (I do it in a motor and pestle). Marinate the prawns and leave it sitting for about 30 minutes. In a skillet add coconut oil, once heated add the prawns and cook until they curl up/ turn pink. The cooking time is usually about 7 minutes on both sides on medium-high heat.
This is my go-to marinade. It can be used for both seafood and poultry. I normally make a couple of different marinades and sauces over the weekend, store them in airtight containers and refrigerate them. Since we both work 9-5, it makes our lives easier to defrost meat in the fridge and throw something together quickly when we get home. Usually, this marinade lasts for up to 2 weeks in the fridge.
Last but not least, papadums. Yes! I do take these to work! I normally fry the papadums and store them in plastic bags. They stay fresh for up to 2 days. I don’t eat papadums that often, so when I do eat them you bet they will be fried 😋 .
Happy Tuesday my food fam! 💕😘