Here's one of the best prawn recipes I've tasted so far that Ramya so generously passed on. This spicy Goan dish tastes excellent with Tiger prawns but in India they're not only expensive but are not easily available. In Bangkok however, you could walk in into any Thalat (market) or even a grocery store & find a variety of prawns both fresh & afforable. You could store this in the refrigerator for about a month. Remember to go easy on the vinegar, add it sparingly & to taste.
Ingredients
300gms prawn washed & deveined
1tsp cumin
1 ½ tsp peppercorns
3 inch or 1 tsp turmeric powder
12 dried red chilies
¼ cup Vinegar for grinding (Adjust use of vinegar accordingly)
1/4kg (25ml) gingelly oil
½ kg onions slices
3 cloves garlic peeled & sliced
5 green chilies sliced
1 ½ inch ginger chopped
1 tbsp tamarind paste (or upto taste)
8-10 curry leaves
Method:
Grind together cumin, peppercorns, turmeric & red chilies gradually adding Vinegar.
Chop prawn coarsely, heat oil in a saucepan, fry onions till golden brown
Add in ground spice & stir for a few mins.
Add in the prawn, garlic, green chilies, ginger, tamarind & curry leaves
Simmer until cooked, stirring often
Cool thoroughly in a clean dry bottle & refrigerate.
Serve: With anything you want. I specially like mine with Curd Rice!
Cuisine: Goan
300gms prawn washed & deveined
1tsp cumin
1 ½ tsp peppercorns
3 inch or 1 tsp turmeric powder
12 dried red chilies
¼ cup Vinegar for grinding (Adjust use of vinegar accordingly)
1/4kg (25ml) gingelly oil
½ kg onions slices
3 cloves garlic peeled & sliced
5 green chilies sliced
1 ½ inch ginger chopped
1 tbsp tamarind paste (or upto taste)
8-10 curry leaves
Method:
Grind together cumin, peppercorns, turmeric & red chilies gradually adding Vinegar.
Chop prawn coarsely, heat oil in a saucepan, fry onions till golden brown
Add in ground spice & stir for a few mins.
Add in the prawn, garlic, green chilies, ginger, tamarind & curry leaves
Simmer until cooked, stirring often
Cool thoroughly in a clean dry bottle & refrigerate.
Serve: With anything you want. I specially like mine with Curd Rice!
Cuisine: Goan
