FISH....... the word brings ripple in maximum of Bengalis' mind. It would not be an exaggeration to say we think, dream, live for fish. We love adding fish in vegetables and curries wherever possible. It's like adding fish here, add fish there. I remember back in my hometown, each morning how everyone rushes to local market as early as possible to get fresh catch, me too would. Here in Singapore, I religiously follow that on a weekly basis. We have to have fish at every meal, every day, in any form.... fried, sautéed, in curries. Singapore sells a variety of freshest sea fish, I miss freshwater fish! Prawn though not fish, we consider it celebrity fish.Yesterday, a dear colleague requested me to get a simple prawn curry, here it is. Done with few chopped tomatoes, dry spices, it goes well paired with steamed rice.
Prawns(medium size) : 500 gm
Salt : As Required
Coriander Powder : 1/2 tsp
Cumin Powder : 1 tsp
Salt : As Required
Turmeric Powder : 1/2 tsp
Red Chilli Powder : 1/2 tsp
Dry Red Chilli : 3 to 4
Nigella seeds / Kalojeerey : 2 pinches
Chopped Tomato : 1 small tea cup
Oil( preferably Mustard) : 2 tbsp
METHOD :
Devein prawns, wash, marinate with salt, turmeric. Keep aside for 15 minutes. Wash, roughly chop tomatoes.
Heat oil in pan, temper with nigella seeds, halved dry red chillies. As they release aroma, add chopped tomatoes. Stir until they melt.
Add turmeric powder, red chilli powder, cumin and coriander powder. Stir for a minute. Add prawn discarding marinade.
Stir for 2-3 minutes. Add small cup water. Cover cook for 2-3 minutes. Transfer to bowl.
Serve fresh, hot with steamed rice.
This recipe does not go well with frozen or tinned prawns.
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