5 Weeknight Dinner Ideas

prawn kerala weeknight dinners

Cooking on weeknights is very often tiresome and uninspiring. Here’s a list of 5 quick weeknight dinner ideas to help you get through the week:

Peperonata: Peppers  are a very versatile vegetable, great in salads, stir-fries, tomato-based pasta sauces, in a dressed-up mac-n-cheese, with eggs, in eggs, roasted, in sandwiches and plenty more. One of our favorite things to do with them is to make a sort of Peperonata which is a capsicum stew that can be almost jam-like and brings loads of flavor when added to any number of things to make for great little quick dinner ideas. Click here for the recipe.

Moroccan Prawns with Couscous: With a bright hit of lemon and the nutty flavor of the couscous, these Moroccan Prawns are tangy, succulent and as spicy or mild as you want them to be. Add a little fuss-free exotic to your weeknight. Click here for the recipe.

Indonesian Style Green Beans: This dish of Indonesian style Green Beans cooked with sprouts is so fast, easy and flavorful, it’s a staple for our weeknights. The dish, called Tumis Buncis dan Tauge in Bahasa Indonesia, is incredibly fresh and the vegetables are cooked fast so they still have a good bite to them. Click here for a recipe.

Panch Phoron Potato: Potatoes are another staple in most kitchens and pretty versatile. We’ve even met someone who says they can make an aloo ki sabzi 50 different ways. We paired them with our favorite spice mix for a speedy dish of earthy and fragrant potatoes. Click here for a recipe.

Prawns in coconut milk:  A simple dish of prawns cooked in a Kerala style. Fragrant, tasty and light, this is easiest curry we’ve ever cooked.

Ingredients

300 gm Prawns, shelled and deveined
5 to 6 Green Chilies, slit and chopped or whole if you prefer less heat
1 inch Ginger, finely chopped
4 to 5 Garlic cloves, finely chopped
Few Curry Leaves.
1/4 tsp Turmeric powder
1/4 tsp Red Chili powder
1 small bowl, Coconut Milk

Directions

Heat oil in a kadhai and add the green chili, garlic, ginger and curry leaves. Sauté for a few minutes and add the chili powder and turmeric powder. Add a little more than half a cup of water and let it come to a simmer. Add the prawns and cook for about 10 mins. Add the coconut milk and cook till it starts to simmer and take it off the heat.
Serve with steamed rice for a succulent, satisfying meal.

Note: Vegetarians could substitute the prawns with mushrooms.

One Comment

  • Anoop

    April 4, 2015 at 2:49 pm

    Oh wow. Just had this for lunch. So light, so fresh, so satisfying!

    Reply

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