All posts tagged: Prawn

A Recipe for Prawn Masala Unde

A Recipe for Prawn Masala Unde

Published by Webster

Ruia Safir’s favourite food in the word is prawn masala unde. Here. she makes the case for why this Beary specialty needs to become yours. Mangalore has no great wars or monuments to diplomatic legacy, but in a hundred years if someone tried the prawn masala unde and declared it their favourite food, my work here will be done. The unde is one of the specialties of the Beary community in Mangalore. The Beary community might be small and often overlooked, but their food stands out. Pache curry (green curry) with idiyappam, jackfruit and cucumber sweets, kurchi (pony fish) curry, and the pinde (a smaller, more misshapen version of the unde). We stuff our food with community, it is our little container for culture. ‘What’s your mother tongue?’ The question used to put me under undue duress as a young girl. Answering ‘Beary’ was usually accompanied with confusing explanations: “It’s what the Muslim community in Mangalore speak.” “No, it doesn’t have a script.” “No, it’s not the same as Tulu.” The explanations grated at me. …

Prawn & Potato Curry As the Ultimate Comfort Food

Published by Webster

Bengali chorchoris are vegetable dishes that get an extra dash of flavour from fish and seafood. Satarupa Bhattacharya shares the recipe for a family favourite that harvests the intense flavour of prawns. My love for chingri maach (prawn or shrimp) stems from the preparation of Chingri maach’er bati chorchori, a simple prawn and potato curry. The recipe was passed down by my paternal grandmother, lovingly referred to as the family’s fish specialist. I was never a big fan of shrimp; I prefer big river fish. But this recipe brings back memories of my father and grandmother cleaning shrimp together, preparing the curry, enveloping me in a blanket of comfort, around stories of people I have loved (and still love). Bati chorchori was comfort food in our home and cooked only for the immediate family, because it was too simple to serve to guests. The preparation was part of the frugal diet of the Ghotis (Bengalis in West Bengal, post-Partition), often served as the only accompaniment to parboiled rice or wheat-flour rotis. But its accessible ingredients …

Mumbra is a Delicious Tea Time Snack with Prawn & Banana

Published by Webster

A unique and unusual tea time snack from the Pathare Prabhus of Maharashtra, this is a sweet and savoury bake featuring banana and prawn. This recipe combines two of my most favourite foods in the world – bananas and  prawns. Often prepared as an afternoon snack, Mumbra was an exciting addition to our otherwise static teatime routine. But the most delicious thing about it, is that this is a recipe so simple, it can be prepared in less than an hour.  It was only after Aji, my grandmother, was diagnosed with Parkinsons that I took down the recipe from her and made it exactly as per her instructions. I took it out of the oven and waited with bated breath for her verdict. When she pronounced it excellent, I breathed a sigh of relief — no, more than that: it made my day! Source link

Farida Latheef’s Prawn and Ladies Finger Curry 

Published by Webster

This prawn and ladies finger curry comes from the Palakkad Rawthor community. Tastes best with rice, vellaapam or idli.  Recipe: Prawn and Ladies Finger Curry  Ingredients 1/2 kilo prawns1 tsp fenugreek seeds15 shallots, finely chopped2-3 green chillies, slit lengthwise2 tomatoes, finely chopped8 ladies finger cut into 1/2 inch pieces Lime-sized ball of tamarind ( soaked for 15 mins)3/4-1 cup coconut milk4-5 tsp coconut oilSalt, to taste  Method To a kadai, add 2 tsp coconut oil and sauté the ladies finger for few minutes. Keep aside.Take a clay pot, add 2 tsp coconut oil, fenugreek, shallots and green chillies. Sauté for 2-3 mins over a medium flame. Add tomatoes and sauté until they are cooked.Add prawns and the powders . Add another teaspoon of coconut oil at this time. Sauté well.Add the tamarind water and cook for 2 minutes. Finally add coconut milk and ladies finger. Simmer it for 5-10 mins.Please make the curry few hours ahead before serving.  Banner image credit: Flavours of My Kitchen ALSO ON T HE GOYA JOURNAL Source link

Angelica D’Lima’s Legendary Prawn Balchão

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Traditionally balchão is a tangy prawn pickle. This is my grandmother Angelica D’Lima’s recipe which my mother had to coax out of the old lady’s long serving maid and confidante. Her balchão was legendary in the village of Aldona where she lived and she shared the recipe with no one. Read more about Karen Anand’s family traditions here.  Recipe: Prawn Balchão Serves: 6 Ingredients1 kg raw medium white prawns, cleaned and de-veined (about 40 pieces)2 tbsp salt4 cups oil6 inches ginger, chopped2 medium onions, finely chopped25 cloves garlic, chopped½ cup sugar1 cup natural vinegar (toddy/coconut/malt)2 tbsp dried prawns, roasted and powdered4-6 green chillies slit lengthwise Masala (ground to a fine paste)30 dry red Kashmiri chillies (washed well)1 tsp cumin seeds2 tsp turmeric powder1 tsp whole black pepper*1 cup toddy or malt vinegar MethodMix the prawns with the salt and keep aside for 20 minutes. This will draw out any excess water. Drain and pat dry. Heat half the oil and fry the prawns for 3-4 minutes only. Keep aside. Heat the remaining oil in a big cooking pot.  Fry onions, …