It’s time to resume, the season of shrimping and fishing. If in India monsoons held it up, in Bahrain, the resumption is after the 4-month curing (protective) season that took away the fresh prawns from the market place.
What one can do with fresh tiger prawns? Thought of a quick and simple cooking recipe – after the Jatpat Crabs sometime ago, its time for some Chat-pata Prawns. This is perhaps easier than the Crab one – simple to prepare and less time.. to eat!
About 40 prawns cleaned and washed.
1 tea spoon (tsp) chilly powder and ? spoon garam masala powder
(or simply take 1 tsp Bafat Powder if you have)
? tsp turmeric powder
1 tsp ginger-garlic paste, 3 tsp tomato ketchup, 1 tsp soy sauce
Cut 2 onions into small bits and keep aside.
Marinate the prawns with the above ingredients (as the soy sauce already has salt content, add only little salt to the marination) and keep it for about 20-30 minutes.
Keep the cooking vessel on medium fire, pour little oil or ghee (as per your preference), add the bits of onions and fry until the onion bits turn brownish.
Then add the marinated prawns in it and keep it on slow fire for it to cook. It will take about 7-8 minutes to cook.
To dry out the moisture in the dish, increase the fire flame to high and start frying (and stirring) until it dries out to your preference.
Before finishing, innovate a bit, as per your family preferences, by varying the tasty ingredients such as salt, chilly powder and tomato ketchup.
Garnish with coriander leaves and circle it with cucumber (carrot & tomato can also be added) slices, before serving.
The dish is ready, enjoy it with bread, roti, dosa or rice.
Author: Wilma Pereira- Bahrain