Prawn and Bangladeshi straight-bean(lotha) Curry
Prawn and Bangladeshi straight-bean(lotha) Curry

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, prawn and bangladeshi straight-bean(lotha) curry. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Prawn and Bangladeshi straight-bean(lotha) Curry is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Prawn and Bangladeshi straight-bean(lotha) Curry is something that I have loved my whole life. They’re fine and they look fantastic.

Add the Lotha beans and cook further until beans are cooked. #like#share#comment#subscribe Don't forget to try this at home. It's a easy way of making prawn loti curry. A popular Pakistani restaurant style prawn curry, made with a tomato and yogurt base, seasoned with Pakistani spices. In a separate pan in some oil on high heat fry the prawns.

To get started with this recipe, we have to prepare a few ingredients. You can cook prawn and bangladeshi straight-bean(lotha) curry using 6 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Prawn and Bangladeshi straight-bean(lotha) Curry:
  1. Take 2 large handfuls of small prawns
  2. Prepare Lotha (Bangladeshi beans) as much as you like
  3. Take 1 tspn mixed curry powder
  4. Make ready Water
  5. Get 2 Onions
  6. Make ready Coriander to garnish

I used enough extra water to completely cover my ingredients, use as little or as much water as you like depending on how thin you want the curry to be. Don't forget some water will evaporate when the curry boils so it's always a good idea to add a little extra. Heat oil in a deep Kadhai or wok. When the mustard oil is very hot, reduce the flame to a medium and add the garlic.

Instructions to make Prawn and Bangladeshi straight-bean(lotha) Curry:
  1. Chop up 2 onions and add 2 cups of water to a pot with salt.
  2. Let boil on high heat until onions are softened and water is reduced almost completely. We are trying to almost congeal the onions into a paste. See below:
  3. Using a masher, mash up the onions like this:
  4. Add 1 tbsp of mixed curry powder and the prawns and mix. Keep cooking for another 5 minutes.
  5. Add the Lotha beans and cook further until beans are cooked..
  6. After 5 mins add boiling water from kettle untill beans are covered.
  7. Let cook on low heat for another 5-6 mins.
  8. Done :)

Heat oil in a deep Kadhai or wok. When the mustard oil is very hot, reduce the flame to a medium and add the garlic. Add the onions, green chillies, red chilli powder, ½ tsp salt and ½ tsp turmeric powder. Sprinkle some water along, in order to avoid burning the turmeric powder. Bagda Chingri/Tiger Prawns and Golda Chingri/Indian Scampi go into making exquisite Bengali delicacies - Shorshe Chingri/Mustard Prawn (below right), Prawn Polao (below left), Narkel Chingri/Coconut Prawn and the famous Chingri Maacher Malaicurry/Prawn Curry where Coconut milk is used to make the gravy and is made on very special occasions.

So that’s going to wrap it up for this special food prawn and bangladeshi straight-bean(lotha) curry recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!