So this one is a tried and tested beauty which always brings back memories of Goa. Even though I'm vegetarian now, I still have to make this prawn rechad for my friends here in Toronto who can't get enough of it. There are various versions, but this is my recipe. And with a collection of these malabar spices, who can go wrong?
Prawn Rechad
Ingredients:
1" stick cinnamon
5 cardamom pods
7 cloves
1 tbsp black peppercorn
3 kashmiri chillies
1 pod garlic
3 tbsp white vinegar
1 tbsp sugar
1 lb prawns
salt to taste
vegetable oil
So clean the prawns and set them aside. In a bowl, soak the cinnamon, cardamom, cloves, chillies, pepper and cloves of garlic in the white vinegar. Add the salt and sugar, and grind to a paste. (Add more vinegar if necessary). Combine this potent mixture to the prawns and mix well. Heat some oil in a frying pan, and fry the prawns until red, succulent and juicy.
Serve hot.....with ample amount of drinks. Personally urak with soda and lime, or fenny or a good old gin and tonic does the trick.
Let's meet in goa.
4 comments:
Oh wonderful prash.I always struggle with prawn, never know what to do with them. This sounds exciting. Cant wait to try it, will get back with the report.
By the way, i figured that your Coconut rice is exactly our recipe for Ghee rice, minus the turmeric, and plus the spoon of ghee in the end. Good to know.x
You guys trying to kill me?...drooling all over J's laptop in gujjuland with no gosht and no beer. be down later this month for R&R. And I shall soon cook something...promise
That...sounds...bloody...brilliant.
Nityan has made your Raechad famous in Delhi. He makes it for anyone who 'requests' a dinner at our place. It's a fabulous recipe!
Post a Comment