When I was growing up, prawns were a luxury food. Frying fish was rare and mostly reserved for once a week or less. My mum bought fish from our regular fish monger, who by the way came to our door step every day,except Sunday, for over twenty-five years. When he stopped due to old age, his daughter continued the tradition of visiting us every morning. Though personally, I have never been fond of fish curry, I remember crowding with my sisters and neighbors to take a peek into the large basket. And of course looking forward to all the bargaining and haggling that everyone happily indulged in. Bargaining well with a fish monger and getting a good deal, was considered an envious quality and a very important life lesson. They are such fond memories, and they cheer me up and bring a smile to my face even today.
Prawns can be cooked in so many different ways and yet there are some recipes that remain standard for many years. Garlic prawns in reichad is one such recipe. It is simple and tasty, pair this with daal rice or red curry rice and a vegetable sauté, and it's a perfect week day meal.
Recipe credit: Ms Rozita Coutinho
Ingredients:
Method:
Prawns can be cooked in so many different ways and yet there are some recipes that remain standard for many years. Garlic prawns in reichad is one such recipe. It is simple and tasty, pair this with daal rice or red curry rice and a vegetable sauté, and it's a perfect week day meal.
Recipe credit: Ms Rozita Coutinho
Ingredients:
- Prawns - 1 cup (shelled and de-veined)
- Garlic - 4 flakes
- Onion (medium) - 1 no
- Tomato (small) - 1 no
- Reichad masala - 1 tbsp
- Salt - to taste
- Oil - as required
- Coriander leaves - for garnish (optional)
- Wash the prawns, add salt and keep aside. Roughly chop garlic, onions and tomatoes.
- Heat a pan, pour oil, and lightly fry the prawns on high heat for 30 seconds on each side. Once fried, keep the prawns aside. * See notes
- In the same hot pan, add the garlic and onions. Let it fry in the pan till it turns light brown, add the tomatoes. Mix well and let it cook till the tomatoes turn a little squishy.
- Now add the prawns and the reichad masala. Mix well. Let it cook for about three to four minutes.
- Lastly garnish with chopped coriander leaves.
- I always sear prawns and meat before adding them to any preparation. I do this as when the meat is seared on very high heat the juices are locked in and the meat gets a nice brownish coat. This is a personal choice. You may add the prawns directly, after the tomatoes have cooked, without frying them first.
- Reichad is a Goan wet masala used for frying fish.
