Foogath is a simple side dish often made with veggies. Today, I make it with cabbage and throw in a few prawns to spice things up. This prawn and cabbage foogath takes just 20 minutes to make and is so delicious you will eat it on its own.
I like to make foogath with cabbage mostly because I do love cabbage a lot. But, instead of making it a side dish I add a few prawns and serve it with handbreads. My kids enjoy it too.
Ingredients and substitutes
- Cabbage - I am using a green cabbage but purple cabbage works just as well.
- Prawns - you can use large prawns or small shrimps too.
- Veggies - I like to cut the ginger, garlic, onions and green chilles into slices and saute them nicely first. This helps the ginger, garlic, and chilies crisp up a little which taste lovely.
- Sipices - I like to keep the color of the cabbage so I use only cumin and coriander along with green chilies for the spice. You could add a little bottle masala if you want to add some color. Make sure to reduce chilies so it's not too spicy.
I like to use my cast-iron skillet to make this foogath so it dries out excess moisture easily. But, you can also leave it with some liquid in the pan and serve it over rice.
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- 1 (1 kg) Cabbage 6 cups chopped
- 1 lb (500 g) Prawns or shrimps cleaned, deveined, and shelled
- ½ cup Onions sliced
- 1 tbsp Garlic (1 tbsp sliced)
- 1 inch Ginger (1 tbsp slices)
- 4 Curry leaves
- 2 tbsp Cooking oil
- 3 Green chilies sliced
- ½ tsp Cumin powder
- 1 tsp Coriander powder
- ½ tsp Turmeric powder (optional)
- ½ cup Freshly grated coconut (or ¼ cup desiccated coconut)
- ½ tsp Salt
- ½ tsp Pepper
- In a large saute pan add 1 tbsp oil and lightly fry the prawns for 2 minutes. Season with salt and pepper. Remove the prawns and set them aside. Pro tip - removing the prawns now will prevent them from overcooking in the cabbage. overcooked prawns taste very rubbery.
- To the same pan, add the remaining oil and saute the onions, ginger, garlic, green chilies, and curry leaves until the onions are translucent.
- Add the cumin, coriander, turmeric and saute a minute more. Then, add the cabbage and season with salt and pepper. Cook the cabbage for 8 to 10 minutes until tender.Pro tip - veggies like cabbage release their own liquid as they cook but if necessary you can add ¼ to ½ cup water to prevent it from getting burnt.
- Next, return the prawns back to the pan, add the coconut and cook for two minutes more or until the prawns are tender. Taste and adjust seasoning.Pro tip - prawns need only 4 to 5 minutes to cook. So, do not overcook them.
- Garnish with fresh coriander leaves.
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