Amidst all this, I also did forget that I had stacked up some prawns at the back of the freezer. This, my cook brought to my notice. I had got them the other day to make some Prawn Balchao. But now I decided I wanted to make something else with it. After hunting through my ever growing collection of cookbooks I found the easy, quick, yet yummy looking King Prawns with Onions and Curry Leaves. The picture in the book looked tempting. I asked my cook to leave the prawns aside for me to do the magic.
The recipe said it needed fenugreek leaves. But I had to exclude that. It’s not available here in this time of the year. Also, I don’t think it’s going to make any large difference to the dish. Personally, I’m not fond of fenugreek leaves either.
The recipe calls for few ingredients, which makes it even more feasible for me. I didn’t want to spend a romantic sunday cooking the whole time. Yes, the weather is finally lovely here.
- King Sized Prawns 500 gm
- Onions 3, medium sized, thinly sliced
- Curry Leaves 6 to 8 nos.
- Onion Seeds (Kalonji) 1/4 tsp.
- Fresh Green Chillies 2, seeded and diced
- Fresh Red Chillies 2, seeded and diced
- Ginger 1 tsp., finely chopped
- Refined Oil 1 tbsp.
- Salt to taste
- Heat oil in a kadhai or a thick bottomed pan and fry the prawns for about 2 minutes. Remove and keep aside. In tha same oil, fry the sliced onions with curry leaves and onions seeds for 3 minutes.
- Add the diced green and red chillies, followed by the fried prawns. After cooking for about 5 to 7 minutes, add the chopped ginger and salt. Stir well. Cover and further cook for 2-3 minutes before serving.
- The book recommends serving this dish with basmati rice and vegetables. So, try it!