This is one of my absolute favourite prawn preparation which, believe me, is actually very very simple to make. I love this as a starter, usually with drinks, but it can also be served as a side curry dish.
This dish was introduced to me by my very bubbly sister-in-law Tina. Since then it has become almost like a religious custom in our family, devouring about 1-2 kgs of these amazing prawns at a time with drinks.
Chachaji often goes to the fish vendor and the question asked is 'How much prawn do you have?'
The reply comes like 'Do (Two) kg sahib. Kitna chahiye?'
'Sab de do' shoots Chachaji in a tone that says, even this is not enough.
The amazing balance between mustard, fresh curry leaves, garlic and chilli goes extremely well with the prawn. It is very simple to make and so enjoyable to relish.
Recipe Source: My sister-in-law Gurveena'Tina'Gill (who makes the yummiest prawns)
- Prawns Large 500gms
- Mustard Oil 3-4 tbsp
- Mustard Seeds 1 tsp
- Curry Leaves 15-20 leaves
- Dry Red Chili 2
- Garlic 4-5 cloves
- Turmeric Powder (Haldi) 1 tsp
- Salt to taste
Clean the prawns. De-shell and de-vein.
Marinate the prawns in haldi(turmeric) and salt and set it aside for about 15-20 min.
In a frying pan (kadhai) heat about 3-4 tbsp mustard oil and fry the prawns till they turn reddish/orangish colour. This should take 2-4 minutes.
(The prawns can be cooked in advance and set aside in refrigerator to be cooked later. The frying procedure also preserves the prawns longer and takes the fishy smell out. If refrigerated, bring the prawns back to room temperature before cooking)
In the meanwhile, break the dry red chili into two halves and de-seed them. Soak them in warm water for about 5 min. Roughly chop them and make a paste with the garlic cloves in a mortar and pestle .
In the frying pan heat about 1 tbsp mustard oil. Put mustard seeds and then the curry leaves for few seconds till they release their flavour. Stir in the garlic and chili paste and let them cook for few minutes. Stir in the prawns and cover for few minutes.
To make it into a curry, pour in about 1 1/2 Cups of water and let the gravy reduce to the consistency of your liking.
Serve hot with rice or eat them as a starter with drinks.
Cheers & Slurp