Tamarind prawns

Today's recipe like most recipes on this blog, is a no hassle preparation. As you read it you might dish, wonder if it will turn out alright. And that's the beauty of this dish, no fuss to make it and yet turns out tasty. I guess that's also because if you have fresh good quality prawns you can never go wrong with it. Many of the recipes I have shared on this blog are from my mum in law, and this is one of her quick fix yet delicious gems.

Recipe credit - Rozita Coutinho (Alex's mum)

Ingredients:

1. Prawns - 1 cup, peeled
2. Tamarind pulp - 1 tbsp
3. Red chilly powder - 1 tsp
4. Turmeric powder - 1/2 tsp
5. Cumin powder - 1/2 tsp
6. Red Kashmiri chilly - 2 nos
7. Salt as required
8. Oil as required

Method:

1. Wash and place the prawns in a pan that is placed on the stove, use medium flame.
2. Add all the ingredients into the pan except oil.
3. Mix well and let it cook, the prawns will give out water. 
4. When the water evaporates, add oil to the pan and stir well to avoid the prawns from sticking to the pan. Cook till the prawns are done. 
5. Switch off the flame and serve hot with chappatis, or as a side dish with rice and dal or curry.

The recipes for dals and curries :

Dal Fry
Dal Palak (Spinach in lentil soup)
Plain coconut juice curry
Plain red coconut curry

Prawns and Bimbli with coconut

When I moved into my new home late last year, one of the things that I was most excited about was the small patch of garden that came with the house. I've never had a garden, potted plants at my my mum's house yes... but an actual garden no. Well the excitement didn't last very long as I realized, I had no clue what to do. Thankfully the garden had the bimbli plant and it was in full bloom. They were so many fruits on the plant and many of them were just falling off and getting wasted. So I was trying to think of recipes where bimblis were used so I could  put mine to good use.

I had eaten raw bimblis dipped in salt and chilly powder as a kid, but I couldn't get myself to eat it like that again. Alex's mum makes lovely bimbli pickle, but we don't eat a lot of pickle, so slaving to make a pickle was out of question. I could use a few to make daal, or in the red curry. These are sour fruits and are used as souring agents mostly. And then Alex thought of the prawns and bimbli sukhem his mum makes. Now it may seem like a strange combination, but all i can say is it works well. A few what's app messages later, this dish was ready and devoured in no time. Since I have access to bimblis so easily, this dish is regularly on our menu. I made this dish dryish with no water and it went very well with chappatis. So here's the recipe for you.

Recipe credit: Rozita Coutinho (Alex's mum)

Ingredients:

1. Prawns - 1/2 cup
2. Bimbli - 1 cup
3. Onions - 1/2 cup
4. Coconut - 1/2 cup
5. Cumin powder - 1/2 tsp
6. Turmeric powder - 1/2 tsp
7. Pepper powder - 1/2 tsp
8. Salt as required
9. Oil as required

Method:

1. Cut the bimblis in proportion to the size of the prawns. Add a little salt, mix and keep aside.
2. In a pan, heat little oil, add the prawns and dehydrate them completely on high heat. Keep aside.
3. In the same pan, heat oil, add finely chopped onions and fry till they are soft and pink.
4. Add all the powdered spices and mix well.
5. Add the salted bimblis, mix well and let it cook for about two minutes.
6. Add the coconut, mix well, and cook for a further two to three minutes.
7. Lastly add prawns, mix well and cook till the prawns are done.
8. Check for salt and add if required.

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.

Prawns in Garlic and Onion

Prawns are a family favorite. And of late, we have been cooking prawns more often, at least once a week, so the next few posts are going to be dedicated to this delicious crustaceans. I don't like to experiment too much with prawns as I believe, prawns cooked simply taste the best. And that's true for most sea-food. And that's because sea-food has very delicate texture and flavor. Too many ingredients tend to kill the basic flavor.

Today's recipe is something I borrowed from my sister eons ago. As I have mentioned earlier, she is a fabulous passionate cook. Since she is a working mum, she likes to keep her cooking simple. And most of the recipes I have learnt from her are simple to cook and delicious to taste. Well she has two kids who are her worst critics. Today's recipe is an absolute favorite with her kids and mine. So that should give you an idea of what I'm talking about.

Ingredients:

1. Prawns - 1 cup shelled & de-veined
2. Garlic - 6 cloves
3. Onions - 2 large
4. Spring onions - 3 nos (optional) * see notes
5. Soy sauce - 1 tbsp
6. Green chilly - 1 no
7. Oil - as required

Method:

1. Marinate the prawns in the soy sauce and keep aside.
2. Roughly chop the garlic, green chilly and onions. 
3. Heat oil in a non-stick pan, add the garlic and onions, including the bulb of the spring onions. Reserve the greens, they will be added later. Let it fry for a minute, stir in the prawns and green chilly. Mix well and let it continue to cook in the pan on the lowest gas setting.
4. Let it cook for about fifteen minutes, stirring occasionally, and when the onions start to caramelize, add the spring onions (the greens) and mix well. 
5. Take off the flame when the onions have browned and the prawns have cooked.

Notes:

1. Spring onions are optional. I added them as I had a few sprigs that were close to their use by date.
2. I don't add salt up until the end as the soy sauce is salty. Add salt towards the end after you've tasted the dish.\

Prawns and Okra in coconut curry (Caldeen/ Caldine curry)

Prawns are a favorite at home. My husband, son and I are crazy about prawns. The bigger the better!

I have always found it difficult to buy fish in Mumbai. Either my MIL or my mother would buy fish for me. We are not particularly fond of fish but prawns are a different story altogether. The whole idea of going to the fish market is not a happy prospect. I'll spare the details of why that might be, as I might ruin the dish or your appetite. I have never considered buying fish at the super-market as my mum always believed that fish from a super mart is not as fresh as one would get in a fish market where the fish mongers get fresh produce from the Sassoon docks. "Who knows how long they have been lying there on the bed of ice!" she'd say. So the thought of buying fish or meat from a super market never really crept into my head.

But it's quite different here. I have no idea where to buy fresh fish and meats from. So super market it is. Today's recipe is the easiest thing to cook after steamed rice.The flavors are simple yet delightful.There are no complicated spices and no fancy frills. A simple dish cooked simply. If you are a novice at cooking this recipe is an absolute must try. And if you are a seasoned cook you must try this recipe on a day you don't want to cook a long drawn and complicated meal. And if your somewhere in between, well what can I say except "try it to see how good it is."

Ingredients

1. Prawns - 10 nos
2. Okra (long) - 5 nos
3. Onion (medium) - 1 no
4. Green chilly - 1 no
5. Vinegar - 1/2 tbsp
6. Coconut milk - 150 ml
7. Water - 150 ml
8. Oil - as required
9. Salt - to taste

Spice mix

1. Cumin powder - 1/2 tsp
2. Pepper powder - 1/2 tsp
3. Turmeric powder - 1/2 tsp

Method

1. Clean and wash the prawns. Add 1/2 tsp salt and set aside. Wash and pat dry okra, cut into two inch pieces. Finely chop onions.
2. In a pan, pour oil and shallow fry prawns for one minutes on each side. 
3. Add the onions, mix well and let it fry in the pan for a minute, add the diced okra, after which add all the spice mix. Add the vinegar.
4. Mix well and let the whole mix fry for a minute or two. Add half the water and lower the flame. Add the slit green chilly.
5. Okra will take about 7-8 minutes to cook. Check to see if you need to add water so the food is not burnt.
6. Lastly add the coconut milk. Once it comes to a boil, check for salt, pepper and consistency. Put of the gas flame and serve hot.

This dish goes very well with steamed rice. Enjoy!

Prawn Pulao

I am posting after two weeks of non-stop action. I've just returned home after spending a littIe over two months with my parents-in-law. It was an awesome time considering that I didn't really have to worry about mundane household chores, and other routine things that are normal in any home. Grocery shopping, paying bills, washing, cleaning etc. And David (my little boy) had an amazing time with his grandparents. He was totally pampered and spoilt by his doting grandparents.

After coming back home I wanted to indulge in something comforting and delicious and easy to cook. Prawns pulao was an obvious choice for all the reasons mentioned in the sentence before. I learnt this recipe from my elder sister - Anita, who is a fab cook. She can turn the most boring  and mundane foods like khichdi or dal rice into delicacies. I have no clue how she manages that feat, but her opinion is - years of cooking makes one perfect. Well, that only time will tell in my case, but the prawn pulao recipe I have shared in this post is a must try for all you prawn lovers.

Ingredients:

1. Rice - 1/2 kg
2. Prawns - 1 cup 
3. Cloves - 4 nos
4. Cardamom - 4 nos
5. Cinnamon - 2 sticks of 1 inch each
6. Peppercorn - 10 nos
7. Bay leaves - 2 nos
8. Green chillies - 2 nos
9. Kashmiri chilly powder - 2 tsp
10. Turmeric - 1/2 tsp
11. Coriander pwd - 1 tbsp
12. Cumin seeds - 1/2 tsp
13. Saunf (Aniseed) - 1 tsp
14. Onions - 3 nos (medium)
15. Tomatoes - 3 nos (medium)
16. Corainder leaves - for garnish
17. Soya sauce - 1 tbsp
18. Salt - to taste
19. Oil - as required
20. Water - double the measure of rice

Method:

1. Shell prawns and de-vein them. In a bowl put the prawns, add the soya sauce, and a pinch of turmeric. Mix well and let it marinate till your other ingredients are being readied.
2. Chop onions, tomatoes and chillies and keep them seperately.
3. In a pan, heat oil, add the whole garam masala (whole spices) including saunf and cumin seeds. Let it fry well.
4. Add onions and fry well. When the onions are translucent, add chillies and the marinated prwans, and fry well.
5. Add tomatoes, salt, chilly pwd, turmeric pwd and coriander pwd. Mix well and fry.
6. Add the water, get it to a boil and then add washed rice. Get it to a boil and lower the flame. Check for salt at this stage.
7. Cook till the rice is done and before you put the flame out garnish with coriander leaves.
8. Let the rice stand for atleast 10 minutes before serving.

* Please note: you could also make this preparation in the cooker and take three whistles. The rice becomes soft and wet.
Also you could fry the prawns in a pan seperately before adding it to the onions, specially if your sensitive to the whiff of sea food.

Serve the pulao with cucumber salad.