Prawn curry with lady fingers
Here is an interesting recipe that teaches you how to retain most of the flavours of the prawn while cooking it in a curry.
Prawns – about half a kilo or whatever you have
Ladyfingers – ten
Kashmiri chillies- 18 to 20. If you don’t want it too spicy, de-seed it but don’t reduce the number.
Turmeric powder – 1/2 teaspoon
Onion – one small
Cumin or Jeera seeds – 1/4 teaspoon
Coriander seeds – two teaspoons
Black pepper corns- one teaspoon
Garlic – five large cloves
Tamarind – the size of a lime and make sure it’s that size
Coconut – 1/2
Salt to taste
First clean the prawns and make sure you retain all the shells with the head. It is preferable to leave the tail on the prawn but if you don’t like that then have the tails removed. Make sure your fisher monger gives you the shells, the heads and tails which you need to wash under running water and boil for ten minutes. Let this cool and then drain the stock squeezing out every goodness from the shell. Set this aside.
Grind all ingredients into a very smooth paste. In a pot, heat oil and add all the ground masala. Cook this through for about four minutes stirring constantly and adding little water if needed. Make sure the oil separates from the masala (that’s a sign that the spices are cooked).
Now add about 3/4th prawn stock making sure that the gravy is not too thick nor too runny. Cook this for about ten minute on slow fire or till the oil begins to float on the gravy. Add the prawns and lady fingers and cook on a low heat with the lid on for about one minute or so if they are medium size prawns. If king size prawns give it a minute more. Turn off the gas and let the prawns cook in it own heat. Prawns should never be overcooked or else it tastes like rubber. (Sadly most of us have got used to this and think this is how it ought to taste)
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