COAST COOKING
POP’S SPECIAL TAWA PRAWNS RECIPE BY ADARSH SHAH Prawns have a distinct flavour of their own and the number of spices used in this dish might make you think that all that fishy goodness will get lost! Worry not because Pop made sure that everything here is so well balanced that you can even eat the prawns on their own. One word of advice though, try not to overcook your prawns otherwise you’ll end up with a spicy rubbery mess. INGREDIENTS • 125 gms salted butter • 4 tbsp. sunflower oil • 1 large white onion finely diced • 3-4 green chillies thinly sliced • ¼ cup ginger finely diced • ¼ cup crushed garlic • 4 tbsp. ginger-garlic paste • Salt to taste • 1½ tbsp. freshly ground black pepper • 2 tbsp. red chilli powder • 2 tbsp. paprika • 3 tbsp. cumin-coriander powder • 1 tbsp. garam masala • 1 can of diced tomatoes • 500 gms prawns (de-shelled) • ¼ cup freshly squeezed lemon juice • ¼ cup red onion rings • ¼ cup coriander finely chopped METHOD 1. To a hot tawa, add half the portion of butter and sunflower oil. Once the butter-oil mixture is hot, add the white onion, green chillies, diced ginger and crushed garlic. 2. Cook until the onions turn golden brown. 3. To this, add the ginger-garlic paste and water if required. Stir for 5-6 mins. 4. Next, add the remaining portion of butter, red chilli powder, paprika and cumincoriander powder and mix well for 3-4 mins. 5. Add the tomatoes and cook for 10 mins. 6. Add the prawns, salt and pepper to taste, garam masala and lemon juice. Mix well for 2-3 mins or until the prawns turn pink and turn off the heat. 7. Garnish with onion rings & coriander. Serve hot. PHOTO BY EKTA PATEL
Yummy. Food. Drink. Life
39
