Thursday, 26 May 2011

Prawns Koliwada







500 gm Prawns shelled and deveined . Soak in water which has 60 ml of white vinegar for 15 minutes to get rid of that fishy smell .Then wash well and dry .
The Marinade :

1 tablespoon Plain flour .
1 teaspoon Ginger paste .
1 tablespoon Garlic paste .
1 tablespoon Ginger paste.
1 tablespoon Red chili powder .
1/2 teaspoon Thymol / Ajwain seeds .
Juice of one lemon .
Salt to taste

Marinade the prawns in all the above ingredients for 1 hour , 

not longer as the prawns loose their firmness.

You will also need , after you have stir fried the prawns :

1 Large Onion chopped .
3-4 Tablespoons chopped Garlic .
8-10 Whole dried Red Chilies .
Lots of Curry Leaves . ( 10 -15 )
The Actual cooking :


In a wok heat oil and stir fry the prawns for 3-5 minutes until done . Remove the prawns and in the same wok without washing ( to keep all flavours ) add a little more oil and cook the onions and garlic until they are translucent , then add the whole chilies and the curry leaves .. stir for a minute or so . Introduce all the prawns back , mix , cook another minute to blend flavours . Enjoy !

Traditionally the prawns are deep fried . I prefer stir frying them .

2 comments:

  1. Being a Bong, my only comment is that fresh fish do not smell, so no need to soak in vinegar or lime. Also the best thing about prawns is the unique smell they give out post cooking. :)

    ReplyDelete
  2. Thats true , but most north Indian's have this fishy smell issue ! You ate the mustard fish at home , could you say you issed the fishy smell :O)
    However I agree that for most people from fish eating coastal areas the fishy smell is what makes the maach !
    Please keep commenting as your feedback and suggestions help all of us .

    ReplyDelete