Preparation time : 20 minutes
Cooking time : 15 minutes
Serves : 5 members
Description
Prawn’s always reminds me about a story my cousin sister told me. Her favourite source of protein is prawn’s. Being a newly wedded bride, she had a big doubt about prawns. That at her in – laws place the prawns are never round like at her mom’s place. She did ask her mother about this and the answer she got was when cooked prawns get round . Her million dollar doubt was cleared only when she keenly took note of each prawn being cut into three pieces by her mother – in – law before being cooked . For lunch each person is served just three pieces which means each person gets just one prawn to eat .Her co sister a sweet girl would offer her share to my cousin who loved prawns. Every time I cook or clean prawns this story of my cousin pop’s up in my mind. Food and the stories it brings along with it. Coming to this dish. It is an authentic dish that I learnt from my mother- in – law. A never fail recipe that’s so easy to make with in minutes. I get a bowl full from next doors where my in – laws live every time it’s made. The culinary power house I have near me .. Simplicity is key for this slow cooked rustic dish. This side dish can be adapted to be eaten at breakfast, lunch or dinner . They are versatile, changing their character according to the accomplishments like bread, rice or rotis. So create a difference to eat, to live, breathe and feel this master piece.
Ingredients | Quantity |
|---|---|
| Prawns | 1 kg cleaned |
| Small onions | 2 hands full chopped |
| Curry leaves | few |
| Green chillies | 4 slit |
| Ginger and garlic paste | 1 teaspoon |
| Tomato | 2 big chopped |
| Red chilly powder | 2 teaspoon |
| Turmeric powder | 1/8 teaspoon |
| Salt | to taste |
| Coconut oil | 4 tablespoon |
| Coriander leaves | few chopped |
Method
- Heat coconut oil in a heavy bottomed vessel. Add small onions and green chillies.
- Sauté to translucent. Top with curry leaves. Toss well.
- Add Ginger and garlic paste. Sauté to crisp. Top with tomatoes and sauté until it break down and let’s it’s juices out.
- Add prawns, red chilly powder, turmeric powder and salt to taste.
- Sauté for five minutes letting all the flavors infuse together.
- Cover and cook to done adding very little water.
- Once cooked and gets to a gravy consistency. Simmer for five minutes letting the oil float on top.
- Garnish with chopped coriander leaves. Serve hot as a side with rice or chapathis.
