Garlic prawns in reichad

When I was growing up, prawns were a luxury food. I came from a humble background, where my dad was the sole bread winner, and my mum was a home-maker, with three girls. We mostly bought fish that could be used in curries and had with rice. Frying fish was rare and mostly reserved for once a week or less. My mum bought fish from our regular fish monger, who by the way came to our door step every day,except Sunday, for over twenty-five years. When he stopped due to old age, his daughter continued the tradition of visiting us every morning. Though personally, I have never been fond of fish curry, I remember crowding with my sisters and neighbors to take a peek into the large basket. And of course looking forward to all the bargaining and haggling that everyone happily indulged in. Bargaining well with a fish monger and getting a good deal, was considered an envious quality and a very important life lesson. They are such fond memories, and they cheer me up and bring a smile to my face even today.

Coming back to today's post, I got a very good deal on shelled and de-veined prawns a few days ago. So I happily stocked a few extra packets in my freezer. And since we love our prawns I have been cooking them a little too often. My last post - Prawns in garlic and onions, can be found under the label - Prawns. You will also find a couple of more recipes on this great tasting sea-food. Today's recipe is a favorite at Alex's house. Learnt this recipe from my mum-in-law, and it's a hit every time it's on the menu. So here goes!

Ingredients:

1. Prawns - 1 cup (shelled and de-veined)
2. Garlic - 4 flakes
3. Onion (medium) - 2 no
4. Tomato (medium) - 1 no
5. Reichad masala - 1 tbsp
6. Salt - to taste
7. Oil - as required
8. Coriander leaves - for garnish (optional) 

Method:

1. Wash the prawns, add salt and keep aside. Roughly chop garlic, onions and tomatoes. 
2. Heat a non-stick pan, pour oil, and lightly fry the prawns for 30 seconds on both sides. Once fried, keep the prawns aside. * See notes
3. In the same hot pan, add the garlic and onions. Let it fry in the pan till it turns light brown, add the tomatoes. Mix well and let it cook till the tomatoes turn a little squishy.
4. Now add the prawns and the reichad masala. Mix well. Let it cook for about three to four minutes.
5. Lastly garnish with chopped coriander leaves.

Notes:

1. I always sear prawns and meat before adding them to any preparation. I do this as when the meat is seared on very high heat the juices are locked in and the meat gets a nice brownish coat. This is a personal choice. You may add the prawns directly, after the tomatoes have cooked, without frying them first. 
2. Reichad is a Goan wet masala used for frying fish.