Prawns In Green Spice Paste Hara Masala Recipes

PRAWNS IN GREEN SPICE PASTE (HARA MASALA)

Prawns in Green Spice Paste (Hara Masala) image

The green spice paste (hara masala) is used in Indian cooking for various recipes. You can make it and store it in the freezer for a few days. Everyone has a different recipe for it but the base is the coriander.

Provided by Muktas diaries

Categories Dessert

Time 50m

Yield 2-3 serving(s)

Number Of Ingredients 14

Ingredients

180 g raw prawns
1 medium onion, finely chopped
1/2 teaspoon fennel seed
1/2 teaspoon cumin seed
1 tablespoon coconut oil or 1 tablespoon vegetable oil
1 teaspoon lemon juice
1/4 teaspoon turmeric powder
water
salt
1 bunch coriander leaves or 100 -125 g coriander leaves
1 teaspoon garlic paste
1 teaspoon ginger paste
1/2 cup grated coconut
3 -4 green chilies, roughly chopped

Steps:

Clean and devein the prawns. Add 1/4 tsp of turmeric and salt to the prawns and leave aside.
In a blender, add the the coriander leaves, coconut, ginger paste, garlic paste and green chillies. Add 1/4 cup water to help it blend. Blend to form a paste.
On medium flame heat 1 tbsp oil . Add the fennel seeds and cumin seeds and let them sputter. Add the onions. Add a pinch of salt and cook till the onions are translucent.
Add the green paste, mix well and cook for 3-4 minutes. Add 1/4 cup water ( more as required), add lemon juice and cover and cook for 5 minutes.
Add the prawns. Add salt as per taste (remember we had added salt earlier) Cover and cook for 3-4 minutes or until the prawns are cooked.
Serve with paratha or rice!

HARA MASALA MURGH

Hara Masala Murgh image

This is a very flavourful and fresh tasting recipe for chicken with fresh herbs. It is a welcome change from heavy spiced chicken curries. This curry tastes great with plain cooked rice or jeera (cumin) rice.

Provided by SUSMITA

Categories World Cuisine Recipes Asian Indian

Time 55m

Yield 8

Number Of Ingredients 17

Ingredients

1 whole chicken, cut into 8 pieces
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon salt
½ cup vegetable oil
1 ½ cups plain yogurt
¼ cup ground almonds
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground turmeric
6 green chile peppers, mashed into a paste
1 cup chopped fresh cilantro leaves
¼ cup chopped fresh mint
1 cup shredded coconut
salt to taste
1 cup water
¼ cup heavy cream

Steps:

Thoroughly rub chicken pieces with ginger paste, garlic paste, and 1 teaspoon salt.
Heat the oil in a large deep saucepan or a kadhai over medium-high heat; fry the chicken pieces in the oil on both sides until well browned, about 5 minutes.
Mix the yogurt, almonds, cumin, coriander, and turmeric together in a bowl. Pour the yogurt mixture over the chicken and turn to coat; cook another 10 minutes. Stir the mashed chile peppers, cilantro, and mint into the pot; season with salt. Add the water, cover, reduce heat to low, and continue cooking until the chicken is tender, about 20 minutes more. Stir the cream into the sauce just before removing from heat to serve.

Nutrition Facts : Calories 478 calories, Carbohydrate 15 g, Cholesterol 103 mg, Fat 31.3 g, Fiber 2.5 g, Protein 34.2 g, SaturatedFat 9.3 g, Sodium 467 mg, Sugar 8.7 g

THAI GREEN MASALA PASTE (TAAZA MASALA)

Thai Green Masala Paste (Taaza Masala) image

A fragrant Thai spice paste that's based on fresh cilantro/coriander leaves, mint, garlic and ginger. This paste can take the place of fresh ginger and coriander/cilantro in a recipe. A welcome addition to curry or spicy recipes. Recipe from The Complete Asian Cookbook.

Provided by Galley Wench

Categories Thai

Time 20m

Yield 1 cup

Number Of Ingredients 13

Ingredients

1 teaspoon fenugreek seeds
5 large garlic cloves
2 tablespoons fresh ginger, finely chopped
1 cup mint leaf, firmly packed
1 cup cilantro leaf, firmly packed (also known as coriander)
1/2 cup vinegar
3 teaspoons salt
3 teaspoons salt
2 teaspoons ground turmeric
1/2 teaspoon ground cloves
1 teaspoon ground cardamom
1/2 cup vegetable oil
1/4 cup sesame oil

Steps:

Soak fenugreek seeds in water overnight; they will swell and develop a jelly-like coating.
Measure 1 teaspoon of soaked seeds and put into blender jar.
Add garlic, ginger, mind, cilantro/coriander and vinegar.
Blend on high speed until very smooth.
Mix in salt and ground spices.
In small sauce pan heat oils until very hot.
Add in blended mixture and bring to a boil.
Remove from heat and allow to cool.
Once cooled pour into a clean jar with lid.
Oil should cover the top of the herbs, if not, heat additional oil and add to the jar.
Store in the refrigerator.

Nutrition Facts : Calories 1562.1, Fat 165, SaturatedFat 22.2, Sodium 13982.4, Carbohydrate 19.6, Fiber 5.9, Sugar 0.7, Protein 4.1

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