The 69,000 strong Parsi community of India is special indeed!
Apart from contributing so much to trade and economy they have added a sense of honesty to business for centuries!
And more importantly they have shown us how to make eggs in a hundred ways .....given us iconic dishes like Salli boti, Patrani Macchi , Dhansak and more , each of these stunning dishes is a celebration of fusion of Persian cooking with Gujrati cooking techniques !
Like all Indian cultures, the Parsi way of life is one of assimilation. Their language, customs, food are a combination of Persian and Gujarati traditions.
We love Parsis for their generosity, idiosyncrasies,prominent noses, great hospitality , love for the good things in life- food, alcohol, travel,western classical music , a passion for two-wheelers , a rollicking sense of humour and for making Bombay a great city!
I am lucky to have know N for so many years....she is a great cook who knows so much about every day home style Parsi food.
This curry is my favorite , its fool proof and my go to recipe for fish and prawns!
And I must mention this is N's aunts recipe!
So this is Freny Mamis Parsi Prawn Curry...
SERVES 2
300 g prawns de-veined , washed
For the curry powder
White sesame seeds 1.5 tablespoons
Coriander seeds 1.5 tablespoons
Poppy seeds 1.5 tablespoons
Cumin seeds 1 tablespoon
Kashmiri whole dried chillies 7-8 (with seeds removed )
1 tomato
1 onion
7-8 cloves of garlic
A few curry leaves
25g maggi coconut milk powder packet diluted in 1.5 cups of water
OR
1.5 cups coconut milk fresh or from a can
Lemon juice and coriander leaves to garnish
2 tablespoons oil (refined oil)
PROCEDURE
Dry roast the ingredients together mentioned under Curry powder on a hot griddle/tawa for 2-3 minutes on very low heat . Once they are just a little toasted cool and blend to a powder in a blender.
Then add the tomato, onion and garlic cloves into the blender and blend with the curry powder to obtain a curry paste.
In a pan heat some oil , add curry leaves and cook the curry paste for 5-10 minutes . Then add the prepared coconut milk and let it come to a
boil.
Add prawns cook for a further 5 minutes till prawns are cooked,dont over cook prawns. Finish with a squeeze of lemon juice and some coriander leaves.
Serve with steamed rice!
Apart from contributing so much to trade and economy they have added a sense of honesty to business for centuries!
And more importantly they have shown us how to make eggs in a hundred ways .....given us iconic dishes like Salli boti, Patrani Macchi , Dhansak and more , each of these stunning dishes is a celebration of fusion of Persian cooking with Gujrati cooking techniques !
Like all Indian cultures, the Parsi way of life is one of assimilation. Their language, customs, food are a combination of Persian and Gujarati traditions.
We love Parsis for their generosity, idiosyncrasies,prominent noses, great hospitality , love for the good things in life- food, alcohol, travel,western classical music , a passion for two-wheelers , a rollicking sense of humour and for making Bombay a great city!
I am lucky to have know N for so many years....she is a great cook who knows so much about every day home style Parsi food.
This curry is my favorite , its fool proof and my go to recipe for fish and prawns!
And I must mention this is N's aunts recipe!
So this is Freny Mamis Parsi Prawn Curry...
SERVES 2
300 g prawns de-veined , washed
For the curry powder
White sesame seeds 1.5 tablespoons
Coriander seeds 1.5 tablespoons
Poppy seeds 1.5 tablespoons
Cumin seeds 1 tablespoon
Kashmiri whole dried chillies 7-8 (with seeds removed )
1 tomato
1 onion
7-8 cloves of garlic
A few curry leaves
25g maggi coconut milk powder packet diluted in 1.5 cups of water
OR
1.5 cups coconut milk fresh or from a can
Lemon juice and coriander leaves to garnish
2 tablespoons oil (refined oil)
PROCEDURE
Dry roast the ingredients together mentioned under Curry powder on a hot griddle/tawa for 2-3 minutes on very low heat . Once they are just a little toasted cool and blend to a powder in a blender.
Then add the tomato, onion and garlic cloves into the blender and blend with the curry powder to obtain a curry paste.
In a pan heat some oil , add curry leaves and cook the curry paste for 5-10 minutes . Then add the prepared coconut milk and let it come to a
boil.
Add prawns cook for a further 5 minutes till prawns are cooked,dont over cook prawns. Finish with a squeeze of lemon juice and some coriander leaves.
Serve with steamed rice!