Friday, January 31, 2014

Prawns A La Ajjamma

Ajjamma Maadida Chatli
My maternal grandmother Wilhemina Soans (nee Tholar) was an awesome cook.  Every holiday at her home in Kundapura was one filled with traditional, mouth watering cuisine.  This recipe of hers is as delectable as it looks and so easy to make.  Two weeks ago on a visit to Kundapura, my aunt Shobha, another awesome cook gave me a couple of kgs of prawns to take back with me.  My sister fell on it and made it into the above.  Try it out for yourself and see.

The Recipe:

1 kg of prawns, shelled, deveined, washed and drained; 8 large onions, sliced; 7 cloves garlic, crushed; 2 sprigs curry leaves; chilli paste 1 large tsp or to taste; salt to taste; oil 3 tbsp;

Chilli paste:  Mix 1 tsp red chilli powder with enough vinegar to make a thick paste.  Add salt to taste and 1/4 tsp turmeric powder and mix well.

Marinade prawns in the chilli paste for 1 hour.  Heat oil in a deep pan and fry the onions golden brown.  Add garlic and fry till dark brown.  Next add the curry leaves and stir fry till crisp.  Add the prawns and fry till the masala coats the prawns.  Adjust seasoning and serve hot with chappathis or rice and dhal.  There's nothing quite like this.

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