Wednesday 15 February 2012

Butter Prawn

Basu Aunty was the first to take Ma to the Reliance Store. At a time when they had barely met. This immediately established a bond & Aunty made it to Ma's good books. They look forward to meeting each other & share food & recipes whenever Ma is in Bangalore. That's the thing with recipes. Each one comes with a story & a hand-me-down legacy that gives the dish its added appeal.

There was a wedding in Basu aunty's family & by the third day the bride was expected to cook something. A ritual that, if you successfully pass, establishes your position in your husband's home. "Ranna jaano? Can you cook? The bride nods in the affirmative. "Chingri maach ranna korte jaano?" Can you cook prawns? Another nod. And this is what that bride cooked. Did they accept the newcomer? Make this dish.You'll know the answer.

Here's the recipe for you. I am yet to hear of a simpler chingri dish.

1. Prawns- 5oogms
2. Chopped Onions- 1cup
3. Chopped Green Chilli- 4(or as preferred)
4. Coconut Milk- 1cup
5. Butter- 2-3tsp
6. Salt- to taste

How to:
1. Heat butter in a wok.

2. Add the chopped onion, chilli, prawns, coconut milk & salt & mix well.
  Cover the wok. 

Tip: Do not fry. Or add water.
        The ingredients cook in the coconut milk & the water from prawns.

3. Take off the flame as coconut milk dries & prawns soften.

Should not take more than 8-10 mins on medium flame.

This is an amazingly simple & delicious recipe. Make lots to feed a food-loving family.

Serve with plain rice to savour the taste of pure chingri. Jannat ka swad dharti par!

Turns out that the bride was mute. Did that alter the family's opinion of her? You must be joking. She knew the way to their heart...and that was what mattered. Those were the days my friend...

Thank you for the Shohoj Chingri recipe Basu aunty. They'll love it!

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