If I had to use one word to describe the three day long weekend that just went by, it would be Sinful. Yes. Totally Sinful. And Indulgent. With temptation lurking at every corner that was very hard to resist. So I didn’t. Well, who can resist a ‘goodfood’ marathon! From Salmon Sushi to melt in the mouth Dimsums. From Roast Beef sandwich to Mutton Mince Puffs. From ‘Lau Chingri’, a Bengali prawns delight to fresh Pomfret curry. From warm gooey Chocolate Brownies to chilled Matka Kulfis. From Spanish Frittata to Egg & Chicken rolls. From Bhutanese Cheese Potatoes to crispy Indian Kurkure Bhindi. From Kheema Pav to Chicken & Cheese Quiche. From the hot piping roadside Vada Pav to homemade ‘moori maakha’, another quaint Bengali snack. And all this with frequent intervals of masala chai, aromatic coffee & hot ginger lemon honey. So when last night, Anjali who helps me at home, suggested she will make a prawns curry she picked up from a Goan household, she used to live with earlier, my heart leapt with joy! I couldn’t have asked for a better ‘finale’ to this three day mini food festival! The flavours were delectable and simply sumptuous! A perfect round off to a lovely foodie weekend. So here you go, the recipe for Anjali’s Goan prawn curry! For about 10-12 pieces of medium sized prawns, you will need: Half an onion Half a tomato 4-5 garlic pods Small piece of ginger Cumin Seeds – 1 tsp Dhaniya powder - 1 tsp Dry tamarind pieces - 2 or 3 Dry red chilli - 2 Coconut pieces - fresh after cracking it open Add little water to blend all of this in a mixie to make a paste. It will turn out a lovely yellow color. Put oil in a wok. Add half a chopped onion & saute. Add the fresh prawns & add the salt now. Add the bleneded masala & a little water. And let it cook. Enjoy it hot steamed rice! And the song to listen to is this happy roadtrip to Goa track from Dil Chahta Hain https://youtube/watch?v=d7xQRcnoGtY PC: Sreeparna Sengupta
Posted on: Tue, 27 Jan 2015 07:47:55 +0000
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