Prawns Lapeta
By Prachi Gupte
Indulge in the succulent flavor of tender prawns cooked with aromatic spices, delivering a burst of seafood delight. Prawn Lapeta promises an irresistible taste and aroma, perfect for seafood enthusiasts.
PREP TIME
15 minutes
TOTAL TIME
30 minutes
SERVES
4 Portions
Ingredients
1.
250 grams prawns, deveined
2.
2 big onions, chopped
3.
4 green chilies, chopped
4.
1 tablespoon ginger garlic paste
5.
3 tablespoons tomato puree
6.
1/2 tablespoon coarsely crushed black pepper
7.
1 tablespoon tomato sauce
8.
1/2 cup finely chopped fresh coriander leaves
9.
1/4 teaspoon powdered kasoori methi (dried fenugreek leaves)
10.
1 1/2 tablespoons Kashmiri chili powder
11.
1/4 teaspoon turmeric powder
12.
Pinch of asafoetida (hing)
13.
2 tablespoons cooking oil
14.
2 eggs
15.
1/2 teaspoon garam masala
16.
Salt to taste
Direction
Step 1
Marinate the prawns with turmeric powder, 1/2 tablespoon Kashmiri chili powder, ginger garlic paste, salt, and a pinch of hing. Set aside.
Step 2
Heat a frying pan with 2 tablespoons of oil. Add chopped onions and sauté until golden brown.
Step 3
Add the marinated prawns to the pan and mix well with onions.
Step 4
In a small bowl, mix 1 tablespoon Kashmiri chili powder with 2 tablespoons of water to make a paste. Add this paste to the pan along with tomato puree. Mix well and cover with a lid. Cook on low flame for about 4-5 minutes.
Step 5
Remove the lid and add tomato sauce, garam masala powder, and salt. Mix everything well. Cover and cook for an additional 2-3 minutes.
Step 6
Remove the lid again and add half of the chopped fresh coriander (1/4 cup) and kasoori methi powder. Cook until the sauce thickens to a semi-dry consistency.
Step 7
Spread the cooked prawns evenly in the frying pan.
Step 8
In a bowl, beat two eggs with salt, crushed black pepper, and chopped green chilies. Spread this mixture over the prawns like an omelet.
Step 9
Cover and cook until the eggs are fully cooked.
Step 10
Remove the lid, garnish with the remaining fresh coriander, and cut into quarters.
Step 11
Serve hot with mini parathas, roti, or bread.
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Shop this recipe
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Prawns Lapeta
By Prachi GupteIndulge in the succulent flavor of tender prawns cooked with aromatic spices, delivering a burst of seafood delight. Prawn Lapeta promises an irresistible taste and aroma, perfect for seafood enthusiasts.
PREP TIME
15 minutes
TOTAL TIME
30 minutes
SERVES
4 Portions
Ingredients
1.
250 grams prawns, deveined
2.
2 big onions, chopped
3.
4 green chilies, chopped
4.
1 tablespoon ginger garlic paste
5.
3 tablespoons tomato puree
6.
1/2 tablespoon coarsely crushed black pepper
7.
1 tablespoon tomato sauce
8.
1/2 cup finely chopped fresh coriander leaves
9.
1/4 teaspoon powdered kasoori methi (dried fenugreek leaves)
10.
1 1/2 tablespoons Kashmiri chili powder
11.
1/4 teaspoon turmeric powder
12.
Pinch of asafoetida (hing)
13.
2 tablespoons cooking oil
14.
2 eggs
15.
1/2 teaspoon garam masala
16.
Salt to taste
Direction
Step 1
Marinate the prawns with turmeric powder, 1/2 tablespoon Kashmiri chili powder, ginger garlic paste, salt, and a pinch of hing. Set aside.
Step 2
Heat a frying pan with 2 tablespoons of oil. Add chopped onions and sauté until golden brown.
Step 3
Add the marinated prawns to the pan and mix well with onions.
Step 4
In a small bowl, mix 1 tablespoon Kashmiri chili powder with 2 tablespoons of water to make a paste. Add this paste to the pan along with tomato puree. Mix well and cover with a lid. Cook on low flame for about 4-5 minutes.
Step 5
Remove the lid and add tomato sauce, garam masala powder, and salt. Mix everything well. Cover and cook for an additional 2-3 minutes.
Step 6
Remove the lid again and add half of the chopped fresh coriander (1/4 cup) and kasoori methi powder. Cook until the sauce thickens to a semi-dry consistency.
Step 7
Spread the cooked prawns evenly in the frying pan.
Step 8
In a bowl, beat two eggs with salt, crushed black pepper, and chopped green chilies. Spread this mixture over the prawns like an omelet.
Step 9
Cover and cook until the eggs are fully cooked.
Step 10
Remove the lid, garnish with the remaining fresh coriander, and cut into quarters.
Step 11
Serve hot with mini parathas, roti, or bread.
Shop this recipe
Cuisine
Share the recipe
Shop this recipe
Cuisine
Share the recipe
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