It was my li’l brother Chin2’s birthday last Saturday 🙂
Cant believe how we have matured from tearing each other’s hair up to becoming the best of friends. I can’t remember a single conversation we had as kids, may be ‘coz there were hardly any as we spent most of the time irritating the hell out of each other :-p well, one thing that is common then and now is that we share every secret with each other…there were times when he would threaten me with telling dad about my latest crush if I didn’t do as he wished. Lol! These days, it is more about who tells our parents first about what’s happening in our lives.
Well, as Chin2 is in Melbourne since 2007 but we are only geographically apart 🙂
Looking back at those days, I think I was somewhat of a Hitler, at least that’s what his friends thought about me…it was only 2 years ago during a dinner at my place with Chin2 and his friends that I realized what fun they were. I missed out on a lot of wonderful moments because I chose to be bossy to the poor kids.
So, this is my way of making up. Am dedicating my special recipe of prawn curry to the most amazing, fun, witty, charming brother in this world and his set of coolest friends 🙂
I made this curry during Chin2’s visit to India in 2010 and he just loved this dish. In fact, other friends of his who visited from Melbourne later kept asking me to make this for them. So, here goes the recipe, specially dedicated to Chin2 on his birthday! Have a super-duper, beautiful year ahead, bro! :-*
Special Prawn Curry
What can i say, it’s as special as my bro…sweet, tangy with that tinge of spice
250 gms prawns, deveined and cleaned
250 ml coconut milk
a small piece of jaggery
Salt to taste
A small ball of tamarind extracted
Mango, if it is available or just two spoons of sugar
Coriander leaves for garnish
To be dry roasted
4 kashmiri red chillies
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tbsp fennel seeds
10 black peppercorns
A piece of ginger
1 tbsp turmeric powder
1 tbsp oil
2 dry red chillies
Soak the tamarind in two teaspoons of water and keep aside. Put the roasted mixture in a blender along with the tamarind paste. Blend it into a thick paste consistency.
In a pan, heat a tablespoon of oil and add the ground paste. Cook on a low flame till it turns brown. At this stage, you can add two or three pieces of mango (or sugar), a ball of jaggery and cook for three minutes. Add salt, cover and cook till the gravy thickens.
Add the prawns, salt, coconut milk and simmer for a few minutes. Make sure you do not stir a lot or the prawns may break.
For the tempering, heat two teaspoons of oil and add the ingredients for tempering. Add this to the prawn curry.
Garnish with coriander leaves and serve hot with steamed rice. Tastes delicious even without the mangoes and the tamarind 🙂