My profession for the love of prawns can never be enough.
There is abundance of prawns in Dar es salaam – in all sizes. You can start from tiny ones which are ideal of pickles or jumbo ones to just stir fry with some butter or garlic.
But my Indian heart can be content only with the sweetness of the prawns with some chillies and of course tang.
So this is my own recipe of what I did a few days ago.
Prep Time – 5 minutes
Cooking time – 15 minutes
Serves – 4
500 grms big prawns (deveined and cleaned thoroughly)
1/2 cup tamarind pulp (soak a handful of tamarind in hot water and discard the pith and seeds retaining the pulp)
1 tbspn of back pepper powder
a few curry leaves
1 tbspn grated ginger
1 tbspn grated garlic
2 medium onions chopped finely
1 tbspn corriander powder
1 tbspn fennel powder
salt to taste
1 tspn red chilli powder
2 green chillies slit
In a pan take a tbspon of oil.
When hot add the ginger and garlic and saute till well cooked
Add onions and saute till golden brown. Pink wont do. At the same time add the curry leaves
Add the fennel, red chilli and corriander powder
Add the prawns and cook till done about 5 minutes
Add the tamarind sauce and black pepper and cook till sauce thickens.
Garnish with green chillies and corriander leaves and even some julienne ginger.
Serve as a side dish to rice or with chappati or kerala parotta.