Hi everybody! Salam/ Peace greetings from me. I have been away from the blog for so long that many of my friends suspected that I quit blogging for good and hence had a lot of enquiries about my absence from the blogosphere. Actually, I haven't.(for the time being). I simply was busy, busy and more busy.
To settle back into normal pace of life,after coming back from India itself took a bit of time. To be precise,I belong to that category of living things which takes a long time to adapt to their new surroundings or habitats..
And then there is the new found infatuation of sewing dresses for my baby girl (the boys have started complaining that I never make clothes for them, but only for their sister.) But then, what's interesting about boys clothes... poor guys..All pomps n glitter goes to the girly things, right? ;) I shall soon post some pics of my new works, Insha Allah ; if I manage to take a few decent snaps.
So then, here is an old recipe of Prawn which is quite spicy n hot. The spice lovers' very thing. It's my mom's recipe and we used to love it as kids and still do.
Off to the recipe..
Spicy prawn curry
1 kg fresh prawns, skinned and de veined
7 to 8 shallots/pearl onions, skinned and sliced
1/2 tsp freshly ground ginger
1/2 tsp freshly ground garlic
1 large tomato, diced
1/4 tsp fenugreek seeds
1/4 tsp turmeric powder
1/2 tsp chilli powder
2 tsp, kashmiri chilli pdr
1 tsp, coriander pdr
2 slices of gamboge/ 1 tsp tamarind paste
1 cup of water
Salt to taste
3 tbsp coconut oil
1 sprig of curry leaves
Take a small frying pan or tadka pan and heat 2 table spoon of coconut oil. Add the fenugreek seeds and when it splutters, add shallots and fry until light brown. Add ground ginger and garlic and saute for a few minutes, taking care not to burn it. Now add diced tomatoes and saute until the tomato becomes mushy. Now add the spice powders and saute. Transfer this to an earthen pot and heat on medium. Add water and gamboge. When the water begins to boil, add salt. Now add the prawns and cook on medium flame covered for some 15 minutes or until the prawns are well cooked. Remove from heat and add 1 tablespoon of coconut oil on top. Add curry leaves and stir. Keep the pot covered for a few minutes for the prawns to imbibe the flavour. Serve hot with rice or chappathis.