Spicy, sour, sweet Prawn curry!

I love cooking prawns. And last Sunday was about a delicious prawn curry from my most-frequented vacation destination: GOA!

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My bowl of bliss!

The recipe I used is of NDTV’s Chef Aditya Bal. I have made this before during summers but this time it was special because I had just spoken to him a couple of weeks ago for a food related event that my company was hosting. I admire this chef because his recipes are healthy (he is a model-turned-chef) and easy to follow.

This particular Goan prawn curry has a very strange mix of ingredients. It is a combination of ripe mangoes, jaggery, tamarind and spices, making it a very interesting, sweet-sour-spicy affair!

Goan Prawns Ambot Tik with Kerala Rice and Pappadam

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Ambot (sour) and Tik (spicy) in Portuguese, this dish is traditionally made with fish by Goans. As I did not measure my ingredients, I am going to the recipe straightaway.

I cooked about 500 gms prawns with salt and turmeric in water till they were half done. Drained them. You can keep the stock for later, in case your gravy is too thick.

I roasted the following and made a paste out of it:
Cumin, fennel seeds, red and green chillies, black pepper and coriander seeds in 2 tbsp oil.

I fried this paste in 2 tbsp oil and then added soaked tamarind water (I prefer fish tamarind), a small piece of jaggery, a few cubes of ripe mango, one cup of coconut milk and prawns.

Then, I added some salt and let the gravy thicken. You can temper it with the usual mustard-red chillies-curry leaves, which I skipped.

 

 

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See food, eat food!

colourfulA friend of mine is on a ‘see food’ diet. She sees food and eats it.

This friend is tall and definitely not overweight. But she loves to go on silly fad diets and then when they don’t work out, she gets frustrated and goes on her ‘see food’ diet.
So, when she called to say that she’ll be over for dinner, I knew most conversations would ultimately end with her complaining about her imaginary weight gain.  I dragged myself to the kitchen, checked my refrigerator for a quick recipe and found some frozen prawns. Yes! Sea food!
Made a quick prawn cocktail and some broccoli soup to go with it. The recipe can be made in a healthy and an unhealthy way, depending on the dressing. I chose the cheese sauce dressing instead of the vinaigrette. Serves my friend right for fussing over food so much! 😉
Prawn Cocktail
300 gm Prawns (fresh or frozen) de-veined
Lemon Juice from a small lemon
Salt
Olive Oil
Half Cup Water
Pepper
Fresh Spinach Leaves
Bell Peppers, one red & yellow each
Mushrooms halved
Cheese sauce, according to taste
To soften the frozen prawns, I added half a cup of water with salt and brought it to a boil. Once the water dried up, I removed it from heat and drizzled olive oil, pepper and lemon juice over it.
To make the prawn cocktail, I sauteed the vegetables in a teaspoon of olive oil. I did not add salt as the cheese sauce has enough salt. Added the prawns and the cheese sauce and done!

World’s largest potluck party!

Foodaholics In Ahmedabad is attempting to break the Guinness World Records for the Largest Potluck Party on Sunday, December 20, 2015.

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So, if you are in Ahmedabad and are a foodie, you just cannot miss this awesome event.

‘Foodaholics in Ahmedabad’ (FiA) is a Facebook community, founded by Rohan bhatt & Esha Shah. The group hosts 33,000 active members who indulge in discussions, suggestions, exhibitions and debates pertaining to food both, virtually and during various food events conducted by the group. The group helps glorify food as a culture, recipe and knowledge amidst like-minded people. Lot of the members recommend and refer numerous food joints as well as share experiences.

Registration for the event is really simple and can be found on the FiA page on Facebook. The best part about this ‘participant-only’ event is that each registered participant has to take six portions only, of food which is made or store-bought. The food can be anything—from dry snacks to mocktails and from chai-tea to complicated dishes—all your choice!

I will be making these coconut laddoos! YLHF3889

Hope to see you at this record-breaking event this Sunday morning 🙂

 

 

Chicken Sausages with Fried Egg

Chicken sausages have become a regular at almost every party that I host since I got married, thanks to Rajiv Desai. Rajiv is this friend of ours who resides in Abu Dhabi and comes down once every six-eight months. Imagine a man with four humongous tattoos on his arms and someone who swears ten times in each sentence he speaks neatly cutting up chicken sausages in my kitchen! An amazing cook, Rajiv’s passion for food shows in the every dish he whips up. Whenever he is in town, our routine goes for a toss with every single night spent partying, drinking the delightful cocktails that match with sumptuous food he serves.

Rajiv, whose ‘I care a damn’ attitude made me hate him the first time my husband introduced us, got married exactly a year ago. His special recipe for chicken sausages passed on to me goes down as a dedication on his first anniversary that falls on June 24. Happy Anniversary Dear Rajiv & Roma! 🙂

Chicken Sausages with Eggs, Sunny-side up

Fried egg served over spicy chicken sausages with an Indian twist, cooked on the pan

Ingredients

For the sausages:

Cooked chicken sausages, readily available in frozen food outlets

One medium-sized onion sliced

Ginger-garlic paste

Worcestershire sauce

Soy sauce (can also be used as a substitute to Worcestershire)

Green chilli sauce

Red chilli sauce

Tabasco sauce

Red chilli powder

Freshly ground pepper

Olive oil

Method:

Chicken sausages are chicken cut into pieces or ground, filled into a casing and preserved. These are now common in India and available at most food outlets. Wash and chop the sausages. In a pan, heat some oil and add sliced onions. Add a teaspoon of ginger-garlic paste and all the sauces except tabasco sauce. Add the chopped sausages, red chilli powder and salt. Cover and cook for about a minute or two. I never add salt to this dish as it is present in the sauces. The sausages are ready when all the sauces have been absorbed.

For the fried egg:

Two large eggs

Olive oil or butter, as you prefer

Salt

Pepper

Method: To go with the sausages, I make these sunny-side up eggs. They ae so easy to make and go perfectly well with the chicken.

In a non-stick skillet or pan, heat up a tablespoon of oil or butter. You may not want the oil to be too hot but enough to cook the egg for several seconds. Once the oil is mildly hot, crack one egg in, leaving yolks intact. Cook the egg till the whites are completely set. Spoon in the melted butter or oil from the sides to the yolks. Sprinkle with some salt and pepper. Carefully remove while the yolks are a bit runny and serve over the chicken sausages.