Monday, 4 April 2016

Prawn/ Shrimp macaroni/ Chemmeen macaroni naadan style

Today's recipe is Prawn macaroni in Kerala style more presisely malabar style. Macaroni is one of the pastas I started to eat from my childhood. My aunt use to prepare different kinds of macaroni all are in local malabar style. This is my improvised form of macaroni preparation. Taste guaranteed macaroni recipe...

200g macaroni
2 medium size onion chopped (around 2 ½ cup)
1 tsp garlic paste
1 ½ chopped giger (or 1 tsp ginger paste)
2 tsp chopped green chilli
1 tomatto chopped (around 2 cup)
1 cup cleaned and deveined prawn or shrimp
1 tsp chilli powder
¼ tsp turmeric powder
½ tsp cumin powder
½ tsp garam masala
½ tsp crushed pepper
1 cup thick coconut milk
coriander and mint leaves
salt to taste
1 ½ tbsp oil

1)     Cook macaroni as per packet instruction or cook in boiling water with salt and 1 tsp oil (water should cover macaroni). Once it cooked drain and keep aside. (You should stop cooking once the macaroni  reaches 85-90% cooked stage. Thus your macaroni will not become mushy)
2)    add oil in a pan and heat at medium flame. Then sauté onion (now you can add salt to enhance cooking) till it become transluscent
3)    add ginger, garic and green chilli. Sauté till raw smell goes
4)    add tomato and cook for 2-3 minute
5)    then add prawn mix well
6)    add chilli powder, turmeric powder, cumin powder, aram masala, pepper and salt. Mix well and keep in medium flame till prawn cooks.
7)    Now add cooked macaroni and mix nicely
8)    Pour cocnut milk into the above mixture. Mix well and keep in medium flame for 1 minute or till macaroni and prawn absorb all the goodness of coconut milk.
9)    Add coriander and mint leaf

10) Serve hot hot hot

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