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!

Processed with MOLDIV
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

image2 (4)

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.

 

 

Advertisements

Until next year, sweetness!

The summer’s about to end in this part of India and many are trying to make the most of mangoes before the rains take away their favourite fruit.

I see neighbours hurriedly peeling raw mangoes to pickle them, colleagues rushing to the nearby cafe to taste mango cheesecakes and mango shakes and kids being coaxed (and sometimes playfully threatened) to finish their plate of mangoes before it rains on the lovely mango trees, thus rendering the mangoes tasteless. Sometimes I feel that mangoes are like a one-time leading actress in a Hindi movie who makes a “comeback”, rather keeps making comebacks after few intervals. I know people who rigidly refuse to touch a mango after it rains. Celebrated when at the peak and sidelined at the slightest hint of pour,  I wonder what poor little mangoes have to say about this.

There were some showers in my city last Sunday. And since then, the “mango talk” has come down drastically in my circle.  But all of a sudden, two days ago, a colleague mentioned that she had a tall glass of mango milkshake for breakfast and reminded me of how delicious a mango milkshake tastes! My way of giving a decent farewell to this delicious, golden fruit until next year!

Here is my super simple recipe of a Mango Milkshake! Enjoy!

image1 (1)

Mango Milkshake

Ingredients:
Two mangoes, peeled, cubed and frozen for 20 mins
Milk: 1 cup if you want a thick shake and 1.5 cups if thin
Sugar: 2 teaspoons
Ice (optional)

Blend all the ingredients. Serve in a tall glass. Enjoy whatever is left of the summers! 🙂