Spicy Prawn Bowl is a dish which acquires its taste from covered slow cooking in a skillet without the addition of any water. The flavour of the spices gets mingled to perfection with the prawns to result in a superlative deliciousness that has to be savoured to understand. Monsoon is here and it’s the most apt dish to accompany your plate of hot steamed rice. This dish uses mustard paste to give a touch of tanginess to the palate. You will need large or jumbo prawns with head intact for this dish. Try this and see what magic it creates at the lunch table on a rainy day…..
The way I made it:
- 750 gms large or jumbo prawns deveined
- 2 onions chopped
- 1 red tomato chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tablespoon heaped mustard paste
- 2 tsp turmeric powder
- 2 tsp green chillies chopped
- Salt to taste
- Mustard oil as per requirement
Clean the prawns in warm water and marinate with 1 tsp turmeric and a little salt. Keep aside. Soak 2 tablespoons yellow mustard seeds in a little water with a green chilli and a pinch of salt for half an hour and grind to a smooth paste.
Heat oil in a thick bottomed skillet and throw in the chopped onions. Fry till golden. Add the ginger garlic paste, sauté. Add the chopped tomatoes, turmeric, green chillies and salt. Continue to fry until the tomatoes are soft and mushy.
Add the mustard paste and the prawns. Stir the whole thing for a minute. Cover the skillet with a lid. Reduce the flame to minimum and slow cook for 7-10 minutes till the prawns are done.
Enjoy the heavenly taste with plain hot steamed rice.