Hello my dear wonderful readers,
How are you all doing today? Yay, its the weekend, and I have so much planned for today and tomorrow. But before i get to all that, let me introduce you to one of my favorite prawn recipes from Gods Own Country. This dish is ideal for a nice quiet evening in with the husband and a glass of wine. Ideally this would be a dish that is served with hot bowls of rice, sambar and a vegetable stir fry. Back in my grandmas place, this dish is made in large quantities and it gets over even before it reaches the table. My cousins and the extended family absolutely love this prawn dish. I have served this dish in a way that you can pick the prawns off the skewer and dip flat bread or just use a spoon to scoop up the masala that makes the dish such a blast of flavour in your mouth.
Make sure you squeeze a little lime or bite into an onion every now and then for this makes for a great appetizer as well.
Usually Friday nights are when the husband and I get to sit down and unwind and just talk. That is when I make these little treats and we enjoy it over a glass of wine. Yes we are” that” couple that wants to spend a Friday night at home in loose clothes and warm socks, with legs up on the ottoman, listening to nothing but each other and how funny the week has been. Every tiny detail of how we wore the wrong sock pair, or how some one moved into the house next door or how Adi has learnt the “wrong” set of words. All that is talked about on a Friday night. So to sum it all up, this dish is the best kind of dish for a heartfelt conversation or even as a dish for a lunch or dinner.
- Prawns – 500 gms (de-shelled – de veined)
- Coriander Powder – 1 tsp + (1 tsp)
- Chili Powder – 1/2 tsp + (1 tsp )
- Pepper Powder – 1 tsp (or to taste)
- Vinegar / Lime juice – 2 tbsp
- Coconut Oil – 1 + 3 tbsp (more if necessary for frying)
- Shallots – 2 cups ( chopped fine)
- Garlic – 1 + 1/2 tsp
- Ginger – 1 tsp ( chopped fine)
- Turmeric Powder – 1 tsp
- Curry Leaves – 9 – 10
- Green Chillies – 1 tbsp ( choppped)
- Kokum – 3 pods ( soaked in 1/2 cup hot water)
- Coconut Slices – 1/2 cup
- Salt to taste
- Soak skewers in water for 10 mins. Then skewer prawns on in and set aside
- In a large bowl, add the 1 tsp coriander powder , Chili Powder 1/2 tsp, Pepper Powder 1 tsp and lime juice in a bowl
- Mix to form a nice thick paste. Using a brush, brush the thick paste on the prawns and set aside
- In another flat bottom pan, add oil . Add the shallots to hot oil and fry till pink
- Then add the ginger garlic and stir fry. Fry till the onions turn brown . Then add the rest of the spices and turmeric powder
- Next add the kokum and the water it was soaked in
- Now fry till the mixture becomes thick and oil begins to separate from the sides. Add salt to taste
- Add a little oil in a pan and on high heat grill the prawns for 3 mins
- Next add the prawns in the pan with the shallots mixture and cover and cook till prawns are cooked.
- Add curry leaves and coconut slices and mix well
- Serve right away