Two of my most favourite things in the world prawn and onion and this “nearly” traditional recipe which features both in a symphony of taste. Although you really will have to love onion to fully appreciate this recipe the sauce is unctuous and full of the sweet and sour flavours of the Jaggery and the tamarind with chopped onion making the basis of the sauce and if that’s not enough onion for you, whole baby onions or shallots bringing a final hint of sweetness, truly delicious, and all held together with some juicy large king Prawns to bring that extra texture and taste that make for a fantastic seafood curry!
I have “demonised” the recipe as the original I was gifted essentially had no seasoning or spice and a very large glass of Goan fire water “Feni”, made from coconut or cashew nuts and in Goa & kerala where this recipe originates and available everywhere in those two provinces, however in downtown Nottingham I have to admit I couldn’t find it anywhere. The recipe also demands baby pearl onions, these may be a bit tricky to lay your hands on too but shallots will do just as good a job using the smallest you can get.
So there is no alcohol, is that a loss…. Nah don’t think so!
The What’s in it (2 persons)
5 or 6 baby onions or shallots per person
Salt to season
3 Tablespoons Mustard oil
8 Curry leaves
1 large Onion finely chopped
1heaped teaspoon garlic paste
2 green chillies de-seeded and finely chopped
1tsp Garam Masala
25oml Fish stock
2tsp Tamarind paste
1 flat tbsp Jaggery/brown sugar
1 fine chopped Tomato
1tbsp Plain yoghurt
36 pearl onions(Shallots as many as you think for 3 persons) peeled and kept whole
350 gm RAW prawns as large as you can find, peeled and deveined
Salt to taste…..
The How To……
Peel the baby onions or shallots and boil in salted water for about fifteen minutes until soft set aside until required
Bring your mustard oil up to heat add the curry leaves, and fry for no longer than a minute or two or until the curry leaves change colour, add the onions and fry until golden brown, take your time with this as this is the base of the sauce. Then add the green chillies, the ginger and the garlic pastes and fry for a minute or two longer until the garlic smell has dropped away. Add the Fenugreek , Turmeric and Garam masala cook for a further couple of minutes, then add 250ml fish stock, and the jaggery and Tamarind paste, the chopped tomato and reduce to a thick sauce. Finally adding the baby onions and yoghurt for the last five minutes.
Now you can add the prawns and cook them through this shouldn’t take more than five minutes, serve with whatever you like to eat your Indian food with!