As some of my close friends might know, my dad is an amazing cook. My love for food is something that he has passed on to me genetically. Although we are poles apart in several ways, ‘food’ is the only thing that unites us as father and daughter!
He is already known for his mutton cutlets among friends and family. On our visit to Trichy this time, he prepared prawns differently from the way he always does. It smelt and tasted so good that I almost ended up finishing up the entire dish (well, not really.. but given a choice, I would have!)
I quickly noted down the recipe. It’s easy peasy and absolutely fuss free made with the very basic ingredients one would find in an Indian kitchen. This would be a great dish when you are not in a mood for elaborate cooking!
- 500 gms prawns (cleaned and shelled)
- 2 tsp red chilly powder
- 2 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 large tomato (beaten to paste)
- 2 sprigs of fresh curry leaves
- 2 tbsp oil
- Salt to taste
- Mix the prawns well with chilly, coriander, turmeric powder and salt. Keep aside for 30 mins.
- Pour the oil in pan and allow it to heat.
- Add the prawns and tomato paste.
- Saute the prawns at regular intervals on medium flame. Allow the prawns to cook in its own juice.
- By the time the water from the prawns evaporate, the prawns should be cooked (say 8 – 10 mins). Now add the curry leaves.
- Stir fry for 3 more mins and turn off stove.