As someone who loves a good meal, cooking one, came to me as a natural passion. I belong to a family where meal times consisted of not just food, but also noisy conversation centered around the events of the day and discussing the menu for the next. (ah yes, we are a greedy lot! )

For the most part of my life so far, my contribution in the kitchen was assisting mom and my duties were limited, to chopping veggies and laying the table. Then along came the great Indian wedding, and I was suddenly the queen of my very own kingdom. My curiosity about this magical world, coupled with an enthusiastic sous-chef (my husband, Vineet), led me to take on the challenge of preparing meals on a daily basis, and not succumbing to the convenience of hiring a cook.

This blog is a product of my experiments with food (not all are life threatening :D) for my fellow culinary enthusiasts - especially the newly weds and hungry bachelors and is dedicated to the women who've inspired me in the kitchen;
Aji (s),Ma and Nigella Lawson.

Tuesday, May 3, 2011

Goan Prawn Curry

After spending a rather enjoyable and relaxing Sunday evening at the beach, we woke up this morning in the mood for some serious home-made comfort food. Yet again, I turned to a recipe that has been in the family for 4 generations now. This version of Goan prawn curry belongs to my great-grandmother, and remains one of my favorites even today. It is unparalleled in level of ease, and has turned out absolutely perfect every time that I've made it.

- 15-20 medium sized Prawns (i used frozen)
- 1 large Onion, chopped
- 1 tbsp Vegetable oil 
- 1 tbsp Cumin seeds (jeera)
- 2 tbsp Coriander seeds (coriander)
- 2 Dry red Chillies
- 1 tsp Black peppercorns
- 1 tbsp Tamarind paste
- 200 ml / 1 small tetra pack Coconut milk

1.) Thaw the frozen prawns under running water. Drain and set aside.
2.) Heat the oil in a non-stick pan. Add the Cumin seeds, Coriander seeds and Peppercorns. Allow these to sizzle for a few seconds. Add the dried red chillies.
3.) Add the chopped Onion to the spices and sautee till the Onion is nicely browned. Switch off the heat. Transfer the Onions and spices into a Mixer/food processor. Add a few tablespoons of water and pulse till smooth and thick.
4.) Pour the pureed Onions and spices back into the pan. Add the Coconut milk and allow it to simmer for a few minutes by stirring occasionally. Dissolve the tamarind paste in a little water and add to the simmering gravy.
5.) Add the prawns to the gravy and bring to a full boil. The prawns will take just about 2-3 mins to cook. Switch  off the heat. Enjoy with some freshly made, piping hot steamed white rice. Yum! :)

No comments:

Post a Comment