Whether my guests fast or not on Diwali, a sure fire, dead easy prawn dish always makes an appearance on my Diwali menu. I was really annoyed last year when some hindus assumed that everyone observed a vegetarian fast on Diwali…more about that here, https://yudhikayumyum.com/2014/06/18/a-bone-to-pick-fish-and-prawn-breyani/
This prawn masala is delicious, quick and easy to make – the sauce is thick and slightly creamy and the most important thing to remember is to not overcook the prawns…I would suggest cooking them for a minute, then turn off the heat and leave aside…there is enough heat in the pan to continue cooking them to perfection!
Diwali is a celebration…it’s a festival…it’s a family Mela…and I do find that our moms and grannies work too hard on the day to spoil us with a feast. I have a different approach…suggest recipes that are not complicated and won’t keep you in the kitchen all day…even though I love the kitchen, I would also love to spend time with my guests.
The Post Diwali Supplement that I have been working on for the past few weeks will be published on Wednesday, 15th October…..I couldn’t keep all the recipes to myself till then so I am sharing this one with you….and hopefully keeping you keen for the bumper Post supplement.
Stay tuned to the blog….I will be posting a few more teaser recipes….I have been cooking up a storm, photographing the recipes and also feasting my little heart out!
Diwali baking classes will be held at Holi Cow on the 12 and 18th October….the classes start at 11am and finish at 2pm. I will be demonstrating these old time favourites: Burfee, Chana Magaj, Jalebi, Ladoo, Gulab Jamun and North Indian Samosas. Cost R400 per person. Email me if you are keen on joining the class at firstname.lastname@example.org
And if baking is your passion…you won’t want to miss this opportunity to enter the competition on my blog to win a KitchenAid stand mixer! Click here and leave a comment to enter: https://yudhikayumyum.com/competition/kitchenaid-giveaway-2014/
Dry Prawn Masala
1kg prawns, shelled and deveined
45ml sunflower oil, to saute prawns
40ml sunflower oil
5ml mustard seeds
5ml cumin seeds
1 onion, finely chopped
5ml coarse salt
10ml crushed garlic
10ml Curry Me Home red chilli powder
400g chopped tomatoes, fresh or tinned
5ml Curry Me Home ground cumin
5ml Curry Me Home ground coriander
Pinch of turmeric
50ml fresh cream or coconut milk, optional
Handful of chopped coriander
Heat the sunflower oil in an AMC pan, then add the mustard seeds.
When they begin to splutter, add the cumin seeds and fry for a few seconds.
Stir the onion into the oil, then add salt and saute until light golden brown.
Add the garlic and fry until fragrant.
Add the red chilli powder for 5 seconds, then stir in the tomatoes.
Stir the cumin, coriander and turneric into the sauce and simmer until the sauce thickens.
Heat a skillet on high, then add the sunflower oil.
Add the prawns to the pan.
Once the prawns start to change colour, add the thick sauce and stir fry for a minute.
Add the fresh cream or coconut milk and cook for 30 seconds.
Sprinkle the chopped coriander over the prawns and toss to coat.
Serve immediately with fresh bread, roti or puri