Hey Lovely folks,

From last month we have started going for a weekly walk to my fav place, the beach  promenade. Since I've missed this place dearly during the pandemic, these walks have the power to flood me with giddy endorphins 😍. 

This week our jog was the highlight of hubby's vlog and the beachy atmosphere gave us serious fish pangs😅. 

For such sudden cravings I went back to my Mommys numerous ways of feeding us fish attempts aka different fish curries😉. I went really deep into memories; and remembered 'Tel Kanda curry' star of which is onions and 'Kolbawni' which has a secret ingredient of pickled kolim (baby shrimp). 

Combining a few elements from each I came up with my 'Easy Prawn Curry' 😁 

The addition of a vegetable to a prawn curry is a typical Eastindian trait. Eastie Moms will often add the godforsaken 'gourds'; 'Doodhi' or Bottle Gourd is a hot favourite🥴. Strangely I used to love 'Ghosalas' i.e. Snake Gourd and Ridged Gourd. 

Since I was not equipped with either ghosalas ☹️ nor doodhi (thank god 😏); I just went with the all time fav of vegetarians and non-vegetarians or even pescatarians🐠 - POTATO. 

Even if my Prawn Curry is a mish-mash of my childhood memories, I can vouch that is superb on taste #hubbyendorsed view😎

RECIPE:

Time Taken : 40 mins

Yield: 4 servings

Method:

1) Wash and clean about a 300 gms of large white Prawns or Shrimp (had about 7 largest Prawns). I like to retain the shell and jus dispose the head, use as per how you like it. 

2) Finely chop - 2 small onions, few spring onion bulbs, 4 garlic cloves, 1 medium tomato. 

3) Heat oil in a pan, about 2tbsp. Add the chopped onions and garlic. Sweat them out till soft and translucent. 

4) Add half tsp ginger-garlic paste, cook out raw flavour and then add tomatoes and again cook out the raw flavour. 

5) Add - half tsp turmeric pd, 1tsp chilli pd, and optional if you have 'kolim pickle'. If you don't have kolim pickle, optional add half tsp of fish sauce to fortify the curry flavour. Fry till fragrant. 

6) Add 2 cups water, 2 pieces of kokum for sourness, and any veggie you wish to add - I added a diced potato, you can vary with gourds, okra even pumpkin. Bring to a boil and cook the veggie. 

7) Check seasoning and add salt as necessary. I dont add salt before, coz the 'kolim pickle' & kokum both have salt; so add salt if needed at this stage only. 

8) Add the prawn or shrimp and cook till tender. 

9) Garnish with finely chopped coriander and spring onion greens. 

10) Serve with steamed rice, rice roti, chapati. 

This curry is light, yet impactful fish experiance; perfect for those days when you dont have time to grind elaborate wet masala which is staple of Easty fish curries

Do let me know if you try the recipe out, and your feedback in the comments section below. 

Cheers!!!