It’s the last week of my vacation. i swear this is the best vacation I’ve ever spent in SL with my family. As how I being with my family, in my home, where I grew up made my vacation super. And it was double super as how I got the vacation for Christmas. Celebrated Christmas with family in SL we all together exactly after a decade. And the other special thing happened in our home was my sister’s wedding. It was a full happening vacation guys. Sometimes I feel like this as a dream. Being home together with all, if it is a dream I won’t wake up…… if you saw my IG stories, you realised how much fun I had with my siblings. Feel comfortable, lighter, happy, free when you are with your circle. It’s the best thing in life…
Had so much homemade food from Amma’s hands and mother in law’s hand. Shared some pictures in my IG feed and stories. Among all decided to share this black prawn curry with you. Honestly I got many recipes to share with you all. But was pretty busy with my sister’s wedding. Sorry guys couldn’t noted anything to share with you all. Wish to capture at least one or two in these last few days.
I was grew up eating tons and tons of seafoods. But never satisfied. I can eat seafood in my whole life in every second. This prawn curry is what my mother cooks in special moments. Instead of adding chilli powder, she lightly dry roast some chilli powder in a pan and mix with prawns and leave it to marinate about 10-15 minutes.
If I cook this in my kitchen, definitely remove all the prawns shells. But she won’t. My question was
“why don’t you remove shells Amma?”
“You need shells when you cook prawns. It makes your prawns more tasty, if you remove shells your curry will be mushy and 1kg will looks like 500g. remove it when you gonna eat…”
It was her answer…. She cut off the heads and cooked all….but you could simply shell off your prawns.
1.heat a dry pan and add 3tsp of chilli powder to it. Dry roast until lightly brown in medium heat. May take about less than a minute. Let it cool completely.
2.place all the cleaned and washed 1kg medium size prawns in a mixing bowl.
3.add the dry roasted chilli powder, salt, 2inch size cinnamon piece, chopped 3 garlic cloves and chopped 2 inch size ginger piece. Mix all together and leave about 10-15 minutes to marinate.
4.heat a pot with 2-3tbs coconut oil and add finely sliced 1 large onion, sliced 3-4 banana peppers, some curry leaves and small pandan leaf piece. Fry all the aromas in medium heat about 2-3 minutes until aromatic flavour release.
5.add the marinated prawns to the aromas with 2 garcinia cambogia (Goraka) mix well.
6.cook in medium heat about 5-7 minutes, if there are some water comes out cook until water evaporate.
7.meantime grind 1tsp mustard seeds with few drops of water. Make a thick paste.
8.mix your mustard paste with 1cup of thick coconut milk and add to the prawns.
9.stir well and bring it to boil, simmer in medium heat more about 5-7 minutes and fire off.
The Dancing kitchen 