As I was driving back home I was wishing that I’d the foresight to make something to snack on because I could feel my stomach growling. I had to settle on some mint tea and an apple but whenever I’m craving something, it often is prawns! Ask the fiance, he’ll tell you that by now he’s gotten used to these weirdly-timed cravings that sometimes appear even at breakfast. I’m not kidding!
The first time I had Butter garlic prawns was at Mahesh Lunch Home in Mumbai and I was blown by the first bite – a burst of spicy, garlicky prawns with hints of coriander to soothe the tongue. This was one aggressive dish, it looked simple and it really packed a punch. I’m drooling as I type this… The dish has turned out to be a favourite among whoever I know has eaten it, I know people who will visit the restaurant just to polish of a plate of this! Anyway, so I wanted to do something similar and even though I knew I couldn’t replicate the flavours this dish turned out quite well and my mom, who tries very hard to resist temptation when it comes to seafood couldn’t hold back and gleefully helped herself too! This dish is simple to make and you can adjust the level of spice as per your liking.
Chilli garlic prawns
200gms of medium-sized prawns, shelled and de-veined
1 tsp of butter + 1 tbsp of vegetable oil
2-3 byadgi chillies, soaked in warm water for 30 minutes and then roughly chopped
5-6 large cloves of garlic, finely chopped
A pinch of turmeric powder
Some coriander leaves, roughly chopped
Salt to taste
Heat the butter + oil in a pan and add the chopped garlic to this, when it starts to brown quickly add the chilli and turmeric. Saute for about 10-15 seconds and then tip in the prawns.
Sprinkle some water to prevent the dish from burning, cover the pan and allow the prawns to cook. This should take about 5-7 minutes. When the prawns are done, add the salt and check the seasoning.
Take the pan off the flame and sprinkle the coriander leaves over this. Serve hot.
|Done in minutes|
*Prawns cook really fast so watch over the dish like a hawk.
*This is one of those quick dishes, but if you have the time marinate the prawns with some lime, salt and turmeric powder. This helps them absorb the other flavours better.
*If you have spring onions, use the greens in place of the coriander as this adds some texture to the dish.