My mum reminds me at least once every second day, about how I was the last person she expected to turn to anything homey, let alone cooking. Honestly, even I didn’t realize when my love for cooking got under my skin. I started cooking only as a means to sustenance, to keep poverty at bay, by the time the boy and I reached the end of the month at law school. No, unfortunately we didn’t succeed in the latter, and this may be attributed to our eternal obsession for exotic food and drink. Our love for gastronomy certainly lays at least two of the founding stones in our relationship and I think that’s wonderful. 😛
So, now here I am, delighted to have found for myself something that I genuinely love doing. I have come to realise that apart from developing and improvising on recipes, one thing thing that makes me just as happy, if not happier, is being given an opportunity to stuff other faces. 😀 And I am positive that two of our closest friends from law school (now happily married and would rather be treated as a single entity :P) would most certainly stand testament to that.
Okay, enough of pointless blabber. Moving on to food. In a hypothetical scenario, where two daunting delinquents have me at gun point and I am asked to pick an ingredient which I would swear by, I would certainly pick onions and then tell them that they didn’t need no guns for such a simple task. I think onions are a gift to all food Indian. The only trick you need to master is the art of sautéing (to be read as the art of staying patient.) So, here goes. This recipe of mine is very onion centric and as always, super easy.
Things you will need:
- Prawns- 500 gms (Any size, cleaned and deveined)
- Onions- 2 large
- Chilly powder- 1 ½ tbsp
- Coriander powder- 1 tbsp
- Turmeric powder- ½ tsp
- Fine ground black pepper- 1 tbsp
- Onions- 2 Large thinly sliced
- Curry leaves- 1 swig
- Cooking oil
How to go about it:
Step 1: The first step would be to make the paste for marination. Take 2 large onions and make a fine paste of it by using the mixer. To the onion paste, add the powders and salt to taste. Mix well and the paste is ready. Marinate the prawns in the paste and keep it aside for half an hour.
Step 2: Heat some oil in a pan and temper it with the curry leaves. The authentic aroma of Kerala food that the curry leaves provide you with, is undeniable. Next sauté the other onions that are thinly sliced. Add a bit of salt to hasten the process by a bit. You need to be patient enough to sauté the onions till they are a golden brown. This step needs to be followed to the T for the desired result. No fidgeting.
Step 3: Once the onions turn a golden brown, add the marinated prawns. Mix it well in the onions and oil and keep the covered on medium heat.
Step 4: Seafood tends to cook very fast and I am not a fan of overcooking seafood. So in a matter of ten mins, the prawns would have been cooked and the water content in the prawns would have oozed out. Remove the lid and get all the water to evaporate by keep the pan on high heat.
Step 5: Once all the water has evaporated, add a spoon more of oil and fry the prawns till you achieve the desired consistency. I like my prawns 90% dry, which means I don’t let them fry till they are absolutely stiff. With this, your spicy fried prawn is ready to be pounced on.
How easy was that? Let me know in your comments! 😀