Photography and prawns
A popular hot and sweet Parsi prawn curry
My husband is soon to leave London for a three-week stay in Peru. This is a problem.
It’s been a while since I changed lightbulbs, used the hoover or fixed the fuse. I am also prone to leaving the iron on, back door open, forgetting my flat keys and/or mobile.
But the BIGGEST worry is that he’s taking the super cool, super professional digital camera with him. I lose my Chief Operating Officer, Chief Creative Consultant and the mean machine for what will be the longest three weeks ever.
After a brief fit and sulk, I agreed to be taught how to make the snappy snap digital camera function as its more techy counterpart for three weeks.
The model is question was prawn patia – a popular hot and sour Parsi prawn curry. My new colleague at work mentioned how much she loved this dish and I thought I would post the recipe for her. I served it with some khichdi – a simple lentil and rice dish.
Taking the photo was a bit tricky, but not as bad as I thought. The prawns were yummy though – isn’t that all that matters?
250gm large prawns (I used cooked frozen ones, thawed)
2 large tomatoes, chopped
2 medium onions, chopped
3 fat cloves of garlic, chopped
Half tsp turmeric
1 tsp coriander powder
1 tsp cumin powder
Half tsp chilli powder (more if you can handle it)
Half a cup of fresh coriander, chopped fine
1 tbsp vinegar
1 tsp sugar
2 tbsp oil
Salt to taste
Heat the oil and when hot, fry the onions until translucent. Add the garlic and continue to fry until pale brown.
Add all the spices, the vinegar, the tomatoes and fry until the pungent smell goes and the onions start disintegrating. You may need to keep adding a little add hot water to the pan to prevent the spices from sticking to the bottom and burning.
Add about half a cup of water to the mixture, stir in the coriander and simmer for about 15 minutes until the oil reappears through little pores in the mixture.
Now add in the prawns and salt to taste. Give them a good stir to ensure they are well coated and remove from the flame. This dish should not have too much gravy.
This entry was posted on Tuesday, May 8th, 2007 at 9:20 am and is filed under Fish, Seafood. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.