Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, prawn bhuna with sweet potato. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Prawn bhuna with sweet potato is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Prawn bhuna with sweet potato is something that I have loved my whole life.
This prawn sweet potato curry is made with coconut milk, chilli, and lime. ADD ghee or coconut oil to a large stockpot or Dutch oven and bring to medium-high heat. Heat oil in a oven safe skillet or cast iron.
To get started with this recipe, we must first prepare a few components. You can cook prawn bhuna with sweet potato using 15 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Prawn bhuna with sweet potato:
- Prepare 500 gm king prawns
- Get 2 medium size sweet potatoes
- Get 1 medium size onion
- Make ready 1/4 tsp panch phoron (5 whole spices that is cumin seeds, fenugreek seeds, nigella seeds, mustard seeds and fennel seeds)
- Get 1/2 tbsp ginger garlic paste
- Make ready 1 fresh tomato
- Get 1 tbsp tomato paste
- Prepare 1 tsp turmeric powder
- Take 1 tsp chilli powder
- Take 1 tsp cumin powder
- Prepare 1 tsp coriander powder
- Take Pinch nutmeg powder
- Get to taste Salt
- Get 2 tbsp vegetable oil
- Take Fresh coriander to garnish
The Curry leaf is an aromatic leaf often used in Indian Cuisine; a native of Tropical Asia, southern India and Sri Lanka, no dish is complete without these Meanwhile, heat the remaining oil in a frying pan. Line a plate with several layers of paper towels. This paleo shrimp and sweet potato and hash is great for breakfast, lunch or dinner and can be prepared on the grill or stovetop. Serve a steamy bowl of flavour, with fiery chilli prawns, mashed sweet potatoes and nutritious spring greens.
Steps to make Prawn bhuna with sweet potato:
- Heat a pan and pour oil. Fry onion until gets soft. Add ginger garlic paste and panch phoron. Fry them for few minutes.
- Now add prawns and fry them until the colour change into orange. Add rest of the ingredients and cook them for few minutes in medium to high flame. Add little amount of water and sweet potato. Cover with the lid. Cook for 15 to 20 minutes in medium to low flame. Garnish with fresh coriander. Serve with plain rice or Paratha or Roti.
This dish is inspired by 'chupe', a smoky Peruvian seafood stew with plenty of garlic. An altogether balanced, satisfying and wholesome meal. (Gluten and dairy-free, suitable for coeliacs). You could replace the sweet potato with butternut squash or pumpkin if you aren't able to source sweet potatoes, they work equally well. I hope you find a soft spot in your food cravings for this sweet curry! De-seed the chili and chop them into thin.
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