Prawn chilli fry memories and my recipe

Prawn chilli fry with pao


We spent out honeymoon, years back, in one of the five star hotels of South Goa.

I remember the property, the pool, the room, the sit out, the swimming pool and even the sauna and table tennis rooms and the beach outside quite vividly.

What I have absolutely no recollection of is the food that we ate there!

Our meals were included in the package we had taken. The food was from a buffet and was fairly nondescript and didn’t have a Goan flavour.

Towards the end of our stay we had discovered a tiny little shack outside the hotel. Bored of the hotel food we went in there to see what was on offer. We tried out a dish called prawn chilli fry there and fell in love with it. We were so besotted by the juicy prawns cooked in a tangy, sweet, fiery spice mix that we went the next day too to have one last bite of it before leaving for Mumbai.

On subsequent trips we discovered the prawn chilli fry at Britto’s in North Goa. It became a must eat during every trip we made to Baga in Goa.

When we came back from our honeymoon I got frozen Sumeru prawns from the market and tried to replicate the taste of what had in the shack back home. I didn’t have a recipe to go by so I added chilli powder, ketchup for the sweetness, vinegar for the tart, garam masala and chillies and cooked it.

The memories of which came back when recently FBAI sent a review box of prawns from the Seafood and Meat Co. I decided to make the prawn chilli fry again after years.

Turned out the prawns that they had sent were excellent and the dish turned out to be really good. Which is why I thought that I must share my version of the prawn chilli fry with you.

So here’s the recipe:

Ingredients (for 2)

  • ·      250 g cleaned prawns
  • ·      1 tablespoon vegetable oil (we use rice oil)
  • ·      1 teaspoon chopped garlic
  •      2 potatoes, cubed and parboiled
  • ·      ½ teaspoon sugar
  • ·      1 finely chopped or sliced onions
  • ·      ½ a finely chopped tomato
  • ·      1 teaspoon garam masala
  • ·      ½ teaspoon chilli powder
  • ·      ½ teaspoon salt
  • ·      ½ teaspoon crushed black pepper
  • ·      1 tablespoon vinegar
  • ·      3 sliced green chillies (they add chopped capsicum in Britto's)
  • ·      1 teaspoon chopped coriander


Cook

  • ·      Heat the oil in a pan
  • ·      Add the garlic and let it fry till it browns
  • ·      Add the onion and stir till it becomes translucent
  • ·      Add the tomatoes and stir till they become soft
  •      Add the pre-boiled potatoes and stir
  • ·      Add the prawns
  • ·      Add salt, sugar, garam masala, chilli powder, pepper, vinegar, chillies and stir on a high heat for 2 -3 minutes and you should be done. The prawn should have turned white and must remain juicy and not over-cooked
  • ·      Add coriander at the end as a standard garnish
  • ·      Best had with soft Mumbai pao, crusty Goa poi or slice bread


Prawn chilli fry fresh off the wok


Now there is a reason why I don’t call this my version of a Goan prawn chilli fry.

In response to a Facebook query on the same I asked my Goan friend, Gia, whether Goans add garam masala to prawns.

She replied that Goans add garam masala to meats but never to prawns or fish.

I then asked her what goes into a prawn chilli fry.

Chilli powder, turmeric, coriander and cumin powder was her reply.

So my suggestion would be to try out both versions and hopefully both will work for you.

 



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