Another recipe! Yes, we eat more than once a day here 🙂
Week-end delicacy: we had fish and prawns for lunch today. I’ll post the fish recipe separately. The prawn recipe is pretty easy if you get the prawns already prepared — otherwise it’s quite a lot of work taking the shells off, as I got to see.
- remove heads, tails, and everything you’re not going to eat from the prawns
- mix the prawns with lemon, salt, haldi, ginger-garlic paste; leave to sit for a few hours
- in a flat pan (Nisha says to use a tava, not a non-stick pan!) fry curry leaves, onion (quite a lot) and a little salt (the prawns are already salted so not too much salt)
- add a chopped tomato (not too much because there is already lemon in the prawns) — let the onions brown a bit
- add a teaspoon of tandoori chicken masala and one spoon of red chilli powder (Nisha tells me she’d put two in if it were just for her and Shinde, they like it spicy)
- stir the prawns in and cook slowly (no water!) — stir once in a while but mostly leave it alone until the prawns are cooked.
Eat with chapatis!