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 🙂

 

 

Special Prawn Curry

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! :-*

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Special Prawn Curry

What can i say, it’s as special as my bro…sweet, tangy with that tinge of spice

Ingredients:

250 gms prawns, deveined and cleaned

250 ml coconut milk

a small piece of jaggery

Salt to taste

Oil

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
1 onion

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

For tempering:

1 tbsp oil

2 dry red chillies

Method:

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 🙂