This morning I opened up my freezer and found a packet of prawn that literally called out to me ‘Cook me !cook me !’
- 300 g medium prawn shelled and deveined
- 1 onion (grated)
- 1 tomato (grated)
- 2 tbsps cooking oil
- 1/2 tspn garlic ginger paste
- 1 bay leaf
- 3 peppercorns
- 2 cloves
- 1/4 tspn turmeric powder
- 1/4 tspn freshly made garam masala powder
- 1/4 tspn godamasala
- 1/2 packet coconut milk
- 1 tbsp finely chopped fresh coriander
And here’s what I did
- I heated up the oil in a karahi and then added the bay leaf, peppercorns and cloves.
- I quickly added the onion and garlic ginger and gave it a good stir .
- When the onions turned translucent,I added the spice powders and gave it a good stir.
- Then I added the tomato and let it cook for a minute till the oil began to glisten.
- Then I dunked in the prawn sprinkled some salt for taste. I have it a good stir before lowering the heat and allowing it to simmer for a minute.
- Then to finish off, I added the coconut milk and chopped coriander. I allowed the curry to bubble for 2 more minutes before turning off the heat.
I will serve this with hot phulka or steamed rice. This easily serves 2 as a main dish but can stretch to feed 4 if combined with other dishes on the table like daal,vegetables and salad .
To make authentic godamasala refer to my book ‘The Fragrance of Mango Blossoms ‘ which can be downloaded (free for Kindle users ) from Amazon. Else order your hard copy from the publishers directly at Popular Prakashan.