Spicy Tangy Shrimps/Prawns

Everyday food gets a bit boring some times. Even though its healthier to eat roti, sabji, dal, chawal sometimes we crave for some thing spicy to jazz up a simple meal. These shrimps are ready in just 10 minutes. They also taste great with drinks and can be served as snacks.If you have kashmiri mirch powder or paprika, use that to get a better color. I did not have it this time, or you can get a vibrant red color to the shrimps.

 

Ingredients

12-15 medium sized shrimps, peeled and deveined (I get the ones from Costco which are already peeled and deveined)

For the marination

1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp garlic paste
salt to taste

Other ingredients
1 tsp mustard seeds
7-8 curry leaves torn
3 dried red chilies broken
3-4 green chillies chopped in big pieces
a pinch of hing
1 tblsp oil
1 tblsp lemon juice
green coriander

Marinate the prawns in the above for just 10 minutes. Never marinate seafood for long time.

Heat oil, add mustard seeds. When they crackle, add hing, red chilies, green chilies and curry leaves. Fry for a minute.

Then add the prawns and cook on one side for two minutes, then turn them an cook for another 2 mins.

Remove them in a serving dish and add lemon juice and coriander leaves.

Serve hot. I even make them ahead of time and just heat them for 30 secs in the microwave.

Sungta Humman - Prawns in coconut curry a goan speciality

This is the definition of comfort food given by Wikipedia.

Comfort food is typically inexpensive, uncomplicated, and easy to prepare. Many people turn to comfort food for familiarity, emotional security, or special reward.The reasons a dish becomes a comfort food are diverse but often include pleasant associations of childhood.

My husband is from Goa and this is the ultimate comfort food for him. Before marriage to him, i had never tasted this dish. But he used to eat it nearly everyday with rice and fish fry. I would wonder that how could some one eat the same thing every day. But believe me, I tasted it and I was hooked. Now we have changed our eating habits and reduced the consumption of coconut a lot. But i still prepare this once in a while for my dear hubby. The prawns or shrimps that we get here do not have much flavor to them, but if you every get a chance to eat it in India, do try this delicious curry.

This is my entry for Monthly Mingle hosted by Meeta K at her blog http://whatsforlunchhoney.blogspot.com/2008/01/drop-in-decorate-roundup-mm-17.html

 

 

Ingredients
10-12 medium sized prawns/shrimps
1/2 small onion chopped
4-5 pieces of drumsticks - optional
a pinch of hing/Asafoetida

to grind to a smooth paste with a little water:
a small piece of onion
1/2 cup fresh grated coconut (or frozen coconut)
8-10 black peppers
2-3 dry red chilies
1/4th tsp turmeric
2 tsp raw rice
1 tsp tamarind paste or a small piece of tamarind
salt to taste

Coconut oil 3-4 drops optional

Put the prawns, chopped onions and drumsticks in a pan. Add 1/2 cup water and pinch of hing and cook on medium heat without covering for about 10 mins. Grind all the above ingredients to a smooth paste and add to the pan. Cook for another 10 - 15 mins. Check for salt, tamarind and chilies and add more according to taste.
Add the coconut oil, remove from heat and serve hot with rice and fish fry.