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Curry in a hurry

These recipes are simple to make, delectable and healthy too. Try out curry de crevettes with coriander rice for a change

PHOTOS: T. SINGARAVELOU

LIGHT AND COOL Curry de crevettes and coriander rice (below)

Curry de crevettes is prepared mainly in the summer months. It is easy to make and combines prawns, lemon juice, mustard seeds, fenugreek seeds, chilly powder, yoghurt and coconut milk. Spices are sparingly used. This curry goes well with coriander rice. This easy-to-make rice is healthy is known to cool the system.

Curry de crevettes

Serves: 6
Preparation time: 30 minutes

Ingredients

Prawns -1 kg
Lemon — juice of 1
Oil - 2 tbsp
Mustard seeds - 1 tsp
Fenugreek seeds (vendayam) - quarter tsp
Onion - 1 big, cut fine
Garlic - 5 pods, peeled and crushed
Turmeric - half tsp
Red chilli powder - 1 tbsp
Coconut — half, to extract milk
Yoghurt — 2 tbsp

Method: For coconut milk extract, grate coconut and run it in a mixer with 100 ml of water. Strain for thick milk.

In a bowl, add lemon juice and turmeric powder to the shrimps and set aside for 20 minutes. In a frying pan, heat oil. Add mustard and fenugreek seeds and let them splutter. Add onion, fry till golden. Add garlic, chilli powder, thick coconut milk and yoghurt, and cook till oil separates. Add shrimps and salt, cover lid and cook for 10 minutes. Serve piping hot with coriander rice and appalam.

Coriander rice

Serves: 6

Preparation time: 30 minutes

Ingredients

Ponni (old harvest) — half kg
Tamarind - the size of a small marble, soak to extract the pulp
Coriander - 10 tbsp, cut fine.
Oil - 3 tbsp
Turmeric powder - half tsp
Mustard seeds - half tsp
Urad dal - 1 tbsp
Salt

Method: Cook rice and keep it hot. In a frying pan, heat oil. Let the mustard seeds and urad dal splutter.

Add tamarind juice, turmeric powder and salt, bring to a boil, add coriander leaves and rice and mix.

Do not cook the coriander leaves as the rice will turn bitter. Serve hot with curry de crevettes.

KETHARI SRIVANJIAM

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