PRAWNS..... not a fish but a fish... and much loved. We can say many a people who wish to be vegetarians, could not be just for their love for prawns. It is so versatile a thing and universally accepted. Every nation has its own way of preparing it and it never goes wrong whichever way its prepared. This is perhaps because it has a unique taste of its own. I always feel we should keep a minimalist approach while cooking prawns and not let the spices overpower its own taste.
It so happened, while we were holidaying in Australia last month, we visited a historic place named Kurunda, beautiful, picturesque, uphill, a lovely train ride from the tropical Cairns. There among other major attractions was a market selling products made by the aboriginals. I had to flock there by default and discovered a small book stall at the corner. I was hooked towards a fat cookbook offered at a very reasonable price and took no time to grab it.....
The other day I got some fresh prawns of reasonable size and thought of preparing it a new way. Going through the pages of the book I found few of them quite attractive and instead of zeroing on one I took ideas from some and made it my way according to the ingredients available at my home. It should go very well with jeera rice[cumin rice]. Lets do the cooking.
Prawns : 500gm
Plain Yogurt : 50gm
Cumin Powder : 1tsp
Coriander Powder : 1tsp
Red Chilli Powder : 1tsp
Turmeric Powder : 1tsp
Ginger Paste : 1tbsp
Salt : As required
Cumin Seeds : 2pinches
Onion : 1medium
Oil : 4tbsp
Clean the prawns very well and wash. Rub with 1/2 tsp of turmeric powder and required salt.
Beat the yogurt and wash, peel, slice the onion.
Heat the oil in a wok and lightly fry the prawns.
Temper the same oil with cumin seeds.
Fry the onion slices till brown and add the ginger paste . Keep frying till the raw smell goes.
Add the beaten yogurt and stir for a while.
Add all the powdered spices, salt and 1/2 tsp turmeric and stir till the oil separates from the spices.
Add the fried prawns, stir carefully and add 1/4 cup of water.
Let it cook till all the water dries up.
Goes very well with Cumin Rice.