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.
