recipe comes from Ria Patel. Ria
lives in Bangalore, India. She has no formal training
in cooking but has learnt mostly from watching her mother
cooking at home.
father was a Parsi (Zoroastrian), her mother is half
Bengali (from Bengal) and half Malayali (from Kerala)
and her husband is from Kerala. This interesting mix
in her family has led to her becoming familiar with
various cuisines from India - each region of India has
its own special cuisine, and its own choice of spices
Ria has worked in publishing mostly and cooking remains
a strong hobby. Mostly, she cooks because she enjoys
it and loves to have friends over to try out new dishes.
Her favourite dishes to cook are curries of all kinds
- mutton curry, fish curry, chicken curry and shrimp
curry. She also loves Biryani which is basically any
meat or vegetable cooked in spices and layered with
rice. She has a collection of recipes from friends and
family, some of which have being passed down through
the generations, and she looks forward to sharing them.
2 Tbsp. whole coriander seeds
1/4 tsp whole fenugreek seeds
1 tsp. whole black peppercorn
fresh Curry leaves
2 tsp lemon juice or 1 Tbsp. slivers of fish tamarind
5 Tbsp. vegetable oil
1 tsp. black mustard seeds
2 onions, cut into fine half rings
6 cloves garlic, chopped fine
1 tsp. grated fresh ginger
2 Tbsp. bright red Paprika
3/4 tsp. chili powder
1/2 tsp. turmeric
1 tsp. salt
4 whole green chillies
1 3/4 cups unsweetened coconut milk
and devein the prawns / shrimps. Pat them dry. Refrigerate.
a small cast-iron frying pan, roast the coriander,
fenugreek, and pepper corns. Roast them till brown,
cool and grind.
the tamarind slivers in hot water.
oil, when hot, throw in the mustard seeds.
Stir till brown. Add ginger.
a little hot water, then add the paprika, chili powder,
green chillies, turmeric, salt, the ground masala,
the lemon or Tamarind water.
this sauce to a boil. Turn the heat low and reduce
flame. This sauce can be made ahead of time and kept
for several hours.
minutes before you want to eat, heat the sauce, and
when you see bubbles add the prawns till they turn
opaque, stir in the coconut milk but do not
let it boil.
with white rice. This curry tastes great if cooked
a day ahead.
4 - 6