When Amma asks me what I want special on reaching home, this dish is always on the top of my list (btw, I dont know whether it can be called a list, because my cravings are endless ;) ). Now when I say Amma asks, don’t misunderstand that she is cooking …..hhmm she doesn’t cook much …I mean she cooks, but only once in a while. She doesn’t have a knack for cooking or should I say …the art of cooking doesn’t fascinate her as much as it does me ;). So our home cooking is outsourced to sarasa chechy, our maid. She cooks really well and this is her recipe. But there are certain dishes which I like the best when amma makes it …like parippu payasam, orotti, bombay toast etc; (more on these in another post)
Though Amma doesn’t cook much, she encourages my cooking and gives expert advice ;) and hey she does marketing for my blog too…she promotes my blog among her friends & colleagues, I guess that’s how she compensates for her cooking skills :)
A few days back, I had a craving for this dish. I called home and asked sarasa chechy the recipe. Since I called out of the blue, she was very confused and nervous while telling me the recipe but finally Amma came to her rescue… and in the end I was confused :). The person who knows the recipe (Sarasa chechy) is confused and cant explain, and the person who doesnt know (my Amma) is explaining with confidence saying” di.. nee athu korachitto, venamenkil ethum koodi kurachu etto” ;) Anyways I figured it somehow and, I was happy with the outcome.
Please check out the picture of Prawns Olathiyathu, made by Bindhu, based on the above recipe. Thanks dear :)
Here is the recipe:
- Prawns – 250 gms, peeled
- Ginger & garlic – 1 tbsp each, crushed
- Chili powder – 1/2 – 1 tbsp
Turmeric powder – 1/2 tsp
Coriander powder – 1/2 tbsp (optional, refer notes)
Garam masala – 1/2 – 1 tsp (optional, refer notes)
- Kokum(kudam puli) – 2-3 small pieces soaked in water for around 10 minutes
- Thengakothu (tiny coconut pieces) – 1/4 cup (you can add more if you like)
- Onions – 2, sliced finely
Small onion – 5, sliced thinly
Wash and clean the prawns. Add half of the ginger & garlic, chili (half of it) & turmeric powder, kokum, thengakothu, salt & curry leaves. Mix well using your hands. Add water and cook till it is done, make sure that prawns are not over cooked. Drain the excess water.
Heat oil in a pan and add finely sliced small onion and fry till it becomes golden brown. Add remaining ginger & garlic, curry leaves & onion. Saute till the onion becomes light brown. Add the remaining chili powder, coriander powder & garam masala (if using) and fry till the raw smell goes and oil starts appearing. Add cooked prawns & salt (since prawns is already cooked with salt, adjust the salt for the gravy accordingly). Mix well and add 2-3 tbsp of water. Cook it till the water is dried and prawns are well coated with masala. I like the prawns to be roasted well, so I keep it for around 10-12minutes on low flame, by stirring it in between. Serve with rice or roti.
Notes: The original recipe does not use coriander powder & garam masala. Since I like it spicy, I added it. So you can use it as per your taste.