Prawns in Spicy Gravy

Though prawns and shrimps are often used interchangeably, the two are actually different species of shellfish. Both are recommended by nutritionists. The word prawns generally describes extra-large shrimp, which often look more like tiny lobsters. The meat of prawns is often whiter and slightly less sweet than shrimp, with a chewy texture. Certain varieties of freshwater prawns (Malaysian Prawns) can weight nearly a pound each. Shrimps and prawns are best cooked in the shell to seal in moisture and flavor, but then must be peeled at the table. You can de-vein larger shrimp and prawns before cooking by running a sharp knife through the shell along the vein and lifting the vein out with a fork or toothpick.

All shellfish are high in cholesterol and shrimp and prawns are particularly high, boasting around 150-200 mg for 100 g of meat. This amount is still less than the cholesterol contained in one egg and fits within the recommended daily value of 300-600 mg. Despite being relatively high in cholesterol, shrimp and prawns are low calorie and low in saturated fats. A high density of unsaturated fatty acids in shrimp and prawns promotes the formation of “good cholesterol,” which may lower your bad cholesterol levels.

Here are some of the health benefits of shrimp and prawns:

• Cancer Protection- Shrimp and prawns are rich in selenium, proving 65% of the DV in just one 4-oz. serving. Selenium inhibits the formation of cancer cell and encourages cell repair. The omega-3s in shrimp have also been correlated with reduced cancer risk.
   
• Cardiovascular Health- Shrimp and prawns are very low fat and contain high levels of vitamin b12, which helps protect blood vessel walls and maintain cardiovascular health. The omega-3s in these shellfish have also been associated with helping to prevent irregular heart rhythms.
   
• Alzheimer’s Prevention- The omega-3s found in shrimp and prawns have been correlated with a decreased risk of age-related dementia and Alzheimer’s disease. 
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Prawns in Spicy Gravy

 

Ingredients:

• Prawns – 200 gms (cleaned and de-veined)
• finely chopped onion –
•  300 gms ginger & garlic paste –
•  1 tbsp coriander powder –
• 2 tbsp chilli powder –
• 3/4 tbsp turmeric powder –
• 1/4 tbsp chopped coriander leaves,
•  3 tbsp mustard –
•  1/4 tbsp curry leaves –
• a few oil –
•  3-4 tbsp salt to taste
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Instructions:

1. Cook the ingredients from 2 to 7 together in a pressure cooker for 2 whistles with salt and very little water as onions leave water after cooking.
2. add the cleaned prawns to the cooked masala and stir it for 10 minutes until the prawns are cooked.
3. Heat oil in a fry pan and add mustard seeds, curry leaves and then the cooked prawn masala and keep stirring till the gravy is thick.
4. Add little black pepper powder and chopped coriander leaves if required.