Friday, January 30, 2015
It's amazing to note the number of souring agents used in different parts of India. Tamarind, Kokum, Bilmbi, Ambado, Kachri (Rajasthan), Amchoor, Raw mango, Vinegar, Yogurt...the list is endless.
Prawns & Bilmbi curry
1 1/2 cups prawns, deveined, cleaned
1/2 tsp turmeric powder
Grind to a fine paste
1 cup freshly scraped coconut
1 tbsp coriander seeds, roasted
7-8 black peppercorn, roasted
A small piece of onion
7-8 byadgi chilies, roasted
1 tsp oil - preferably coconut oil
2 tbsp. minced onion
A pinch of turmeric powder
A lemon wedge
A heap of plain rice
1. Clean prawns and marinate with salt and turmeric powder
2. Roast coriander seeds, chilies and black peppercorn. Grind with coconut and onion, to a fine paste, adding little water as necessary.
3. Heat oil in a saucepan. Add onion and turmeric power. Add bilmbi and 2 tbsp. water. Cover and cook for 5 minutes.
4. Add marinated prawns and finely ground masala.
5. Add water depending on the desired consistency.
6. Bring to boil. Switch gas to low. Let it simmer for 10 minutes.
1. Serve this curry with plain rice and a lemon wedge.