Methi Prawns is an excellent dish made with succulent pieces of prawns and methi cooked together with spices. The tender fenugreek leaves adds more flavor to the dish. Methi Prawns is a very popular curry cooked in the major sub-continental region of India and Pakistan.
Methi is a versatile green leafy vegetable that goes well with any other veggies or meat too such as methi chicken or methi aloo. Methi is also added to whole wheat flour in making the methi paratha, popular Indian flat bread in the North India. Methi prawns are a very tasteful dish of prawns in a mouth watering traditional Indian style with an additional flavor of fresh methi leaves and kasuri methi.
In India, Andhra is said to be the spiciest state in India, hence making a prawn curry is no different. The combination of garam masala along with other spices and curd makes this prawn dish exceptional and it gets its unique flavors from the garam masala etc. Generous amount of ginger garlic paste also puts in its flavors and makes it a delectable dish.
Fenugreek leaves are bitter in taste. People have also recognized the leaves of the plant as a powerful herb. The herb grows about 2 feet in height. Fenugreek has slender stems and the tripartite, serrated leaves appear in light green color. Each fenugreek seed shell or pod produces around twenty brownish yellow seeds. The bitter, spicy, pungent, aromatic seeds appear oblong, small, flat, and hard. To boost the cooking flavors you may add fenugreek leaves to any kind of cooking dal, vegetable, rice or atta (whole wheat) flour. Fenugreek leaves are cooling, mildly laxative, pungent, and aromatic. Consumption of fenugreek leaves restores excellent digestion abilities. You will not get common digestive problems like digestive disorders and iron deficiency.
Methi leaves are a wonder herb and a very popular vegetable in India. The fenugreek leaves are mainly known for their anti diabetic activity. In Ayurveda, it is said that the bitter juice of fresh fenugreek leaves helps to remove toxins from the body thus keeping the body clean. Rich in protein, calcium, phosphorus and iron in their natural forms, its mineral and vitamin contents are also very high and this is easily assimilated by our body.
For preparing this delicious Methi Prawns curry, firstly heat oil in a deep pan and add all the seeds. When the seeds start to splutter, add garlic and spring onions, stir fry until golden brown. Add garam masala, turmeric powder and red chilli powder and stir for a few seconds. Add chopped red pepper and continue to stir for couple of minutes. Then add tomato puree and yoghurt and stir well and bring it to boil. Add salt to taste, prawns, fresh and dried fenugreek leaves. Stir and cook on medium heat until prawns are cooked. Add garam masala powder and stir gently. Garnish with chopped coriander leaves and serve hot with naan or Tandoori roti.
Some of the excellent seafood gravies originate along the coastal areas of India where shrimp, fish and other seafood are plentiful. Methi prawn is a fantastic dish that imparts and encapsulates the rich flavors of the fresh and dried methi leaves, yoghurt and spices from the Indian cuisine.
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Kasoori methi are dried fenugreek leaves (Trigonella Foenum Graecum) . They are used in Indian cooking and taste similar to a combination of celery and fennel with a slightly bitter bite. Typically the leaves are crumbled and sprinkled over meat and vegetable curries before serving. Look for fresh methi leaves in Indian grocery stores or use dried methi. Dried methi leaves are very pungent.
Fenugreek leaves are enriched with minerals like Potassium, Calcium, and Iron. One hundred grams of fenugreek leaves comprise only 49 calories. The leaves have good dietary fiber and are enriched with Vitamin C. The Vitamin K from fenugreek greens are comparable to spinach.