King-sized prawns are a rarity in Mumbai. And if you do find them, the price is fit for a king. But in Mangalore, King prawns are a part of everyday meals – the fisherwoman almost gives them to you for free, along with your other fish buys.
The first thing people with prawns is, fry them with masalas and they taste great. However, frying tends to reduce the original flavours of any fish, especially these prawns. The good news is that these prawns are not cultured and are harvested from the sea. So, they are tastier than those which are ‘farm grown’. If the original flavour of these prawns is preserved, they are that much more yummy.
Steaming is another way to retain the flavours and that’s what we do at home. With every bite, they just get more delicious. It is a recipe that my dad discovered – almost by accident. He intended to fry the prawns but there was no oil at home that day and he chose to steam them.
Ingredients:
4 King-sized prawns
2 tbsp red chilly powder
1 tbsp turmeric powder
1 tbsp ginger garlic paste
Banana leaves
Salt to taste
1 lime
Method:
- Devein the prawns and remove the shells at the tail-end of the prawn. Keep the shell near its head and cut off the area around the eyes. The shell near its head adds a little more flavour to the entire dish.
- Mix the red chilli powder, turmeric and ginger-garlic paste with lime and add salt to taste.
- Apply evenly on the prawns. Marinate for two – three hours.
- Steam the prawns encased in banana leaves. You could use a pressure cooker, but I had rather you place this on a plate in a channi (a vessel with holes in it) placed over a vessel of water. Allow the water to boil till you smell the prawns.
- Serve the prawns with sliced onions and tomatoes. Steamed prawns can be a good appetiser before a meal or they can be a complete meal, as well.
Image courtesy: ©Thinkstock photos/ Getty images
More On >> Easy Recipes
