Two minute read
We all have come across a variety of PRAWN DELICACIES, but some are such that, they can never be forgotten. GREEN PRAWN CURRY is one of them.
I am transported to a time back to my teenager days. My little brother is helping me in the kitchen while I am trying to cook PAO_BHAJI which I had had at a fast food centre, near my college.
How time has flown and my brother has become an accomplished Chef himself. A special Chef who caters only to his family and friends, in his own home!
Now taking a ‘fewdayzoff’, I am with him on a small vacation in Mumbai. What culinary delights I am being treated to! He got even his wife on board !
The treat below is one of many.
Prawns( fresh, cleaned and deveined) 500 gms
Fresh coriander leaves….200 gms
Fresh garlic tender scapes……200 gms
Garlic pods …….6..7
Coconut milk(Home made company’s has a thick consistency)……300ml
Curry leaves…. 20 leaves
Green chillies …5
Heat three teaspoon butter in a flat bottomed pan along with one teaspoon of any refined oil. Finely chop garlic pods and fry till golden brown in colour. Add along with six to seven curry leaves.
In a mixer jar, grind, washed coriander leaves, garlic scapes and seven to eight curry leaves together. Now add this grinded mixture to the pan and let it cook in a medium flame for five minutes. Add coconut milk, salt to taste, three teaspoons sugar and a few chillies cut finely. Let it all simmer for eight to ten minutes.
Then, add the prawns and simmer again for another ten minutes. The more you cook, the harder the prawn becomes. So, adjust the time accordingly to your taste.
Season it with cream for that exotic taste and looks. It is purely optional. Cook it with lots of love and patience. Have you ever noticed the special taste the latter, adds to any dish whatsoever? There is a secret behind it.
The exotic taste of GREEN PRAWN CURRY, will linger on for a long time.