Sunday, April 25, 2010

A lazy afternoon - and the mother of all lunches!


So we finally got around to visiting SG's new place. The cozy apartment is on the 13th floor of one of the few high-rises in a locality dotted with bungalows and lots of trees, so SG and her husband N get an amazing bird's eye view for miles around. Plus lots of natural light and a scuttly breeze through the day - so much so, that we were comfortable without an AC even at high noon. Though the lovely refreshing peach iced tea that SG kept plying us with might have something to do with this!


N had betaken himself to a friend's for the day - can't say I blame him, the thought of facing a gaggle of gabbing girls can be daunting - so we had the place to ourselves. Which worked out just fine, as after lunch, we made quite a sight as we lolled about on the floor groaning about how we had eaten way too much. :)

And what a lunch it was! Methinks SG had gone out and ransacked all the stores in the neighbourhood the day before - there was such a bounty of food! And almost all of it was light and healthy, appropriate for the heat of the sweltering day. There was a GINORMOUS salad (overflowing with crisp lettuce, cherry tomatoes, carrots, cucumber, onion (white AND red) and boiled shredded chicken)




.........to be dressed with a dressing of your choice - choose from diet mayo, tartare sauce, mushroom-and-tomato herb sauce, teriyaki sauce (yum yum!), mustard - English and French, schezwan sauce, gourmet bottled Italian dressing and French dressing...



Chicken salad!

PLUS there were sandwich fixings - generous loaves of bread (white and whole wheat), to be piled on with butter or cheese (or both!) - need I mention that there was a choice of cheeses? - sliced veggies, chicken patties, eggs (to be made to order - scrambled/boiled/Frech-toasted...) and, for the sweet tooths, 2 kinds of jam...whew! (Never mind that we never got around to making or eating sandwiches)

PLUS there was a dish of mushrooms stir-fried with sundried tomatoes and garlic (delish!)


and my quick and easy pasta(my small contribution to the lunch fiesta)


The other attendees (SP and CG) contributed sweat equity and helped with all the chopping-cutting-dicing-slicing (especially SP, who withdrew to the drawing room with a mountain of veggies and a chopping board, away from the confusion in the kitchen)

Finally, after umpteen trips between the kitchen and the drawing room, to ferry across all the goodies - we were ready to eat!


There is something indescribably amazing about sitting cross legged on the floor, with the breeze ruffling your hair, having a gab session with your closest friends - and munching on some fabulous food, while at it. :)

Equally indescribable was the girls' reaction when they got their first taste of Nutella (incredibly, neither of them had tasted it before) - the second of my contributions to our lunch. (Things were getting almost too healthy - we needed SOME sin!)




The voluptuous chocolate-hazelnut spread has a way of taking you into the stratosphere of bliss. I will not go into the details (strict rotation of the jar, watchful glances of the others when one of us was serving herself (to ensure equal rationing!) - sufficient to say that more than half the jar had disapperead by the time lunch was over. By which time we were too full even for dessert, leave alone the planned-and-prepared for-sandwiches. Sigh.


My plate - before


My plate - after! :P


The wreckage

But an hour or so of lolling about on the comfy outsize cushions and pillows which adorn SG's drawing room, we felt curious about SG's afore-declared "you will all DIE over it, its so awesome!" dessert - individual fruit bowls. SG had painstakingly halved 2 melons, scooped out the flesh, and filled the halves with strawberry jelly mix. She then had stirred in cubes of fresh fruit into the jelly as it set - and served up the wondrous creation with scoops of vanilla ice cream. So what we got was a beautiful orange-pink-white dessert that was cool, light and delicious.





The day was too hot for a rich dessert like chocolate mousse ( though we all are chocaholics!), so this was the perfect end to a gorgeous meal.

Great ambience, awesome food and the best company ever- all boxes checked for a fantastic afternoon. :) Compliments to SG for truly being the hostess with the mostest!

P.S. : This is T&F's 50th post - golden jubilee! Many thanks to all readers - its knowing that there ARE people who like reading my ramblings that has kept me going and reach this milestone. Ahoy for the 100th now!

Friday, April 16, 2010

Kitchen Experiments : Chocolate-drizzled Shankarpale



Serendipity is a wonderful thing. Especially when one encounters it in the kitchen.
All it took was the sight of Dad polishing off last of the shankarpale my Mami had given us (these days Diwali snacks are available OTC around the year!) and the memory of chocolate chips lying unused in the fridge to hit me simultaneously - and 'Ting!' went the lightbulb in my head as it flooded my conscious with dazzlingly simple IDEA!

Shankarpale are little squares/chips of fried, slightly-sweet dough traditionally made during Diwali as a snack. They are crumbly in texture and yummy with a cup of steaming-hot chai. This piece of GK is for the benefit of my non-Maharashtrian readers - my North Indian colleagues recoiled in horror at the idea of chocolating the already teeth-numbingly-sweet 'shakkarpare' . (The North Indian version of shankarpale is coated in syrup till the sugar starts
crystallizing around the chip)



To come back to the lab..err...kitchen, I rescued the last 10-12 shankarpale from dad's foraging and laid them out on a plate. Melted a tablespoon of chocolate chips (I used dark chocolate) with a splash of milk and 1/2 teaspoon of honey (don't ask me why, just felt the honey would echo the earthy tones of the shankarpale) over a double boiler (chocolate in small bowl kept over a large saucepan filled with boiling water).




Went on adding milk (in stages) till I got a suitable-for-drizzling-over consistency.






Drizzled the chocolate over the arranged shankarpale (with a spoon, nothing fancy) rather generously and dumped them into the fridge.

An hour later, the chocolate had set, and the normally satvik shankarpale had been given a glam makeover. The chocolate complemented the rich buttery biscuit-like shankarpale oh so well!

The only downside was that, to achieve a drizzling consistency, I had added quite a lot of milk to the chocolate, which meant that the chocolate lattice atop the shankarpale was susceptible to melting the moment you took them in yor hand (the temperature of the human body is 37 deg C!) leaving you with messy chocolate-smeared fingers you had to lick clean. (Mmmmmmm...)
A way out of this could be adding very little milk to the chocolate and dipping the shankarpale in the pool of chocolate rather than go for drizzling the melted chocolate on top. My guess is this way, the chcocolate coating/shell atop the shankarpale will be more robust (after all, chocolate chips survive being baked in cookies and cakes in fiery ovens!)
If you don't have access to chocolate chips, a few squares of Cadbury Dairy Milk will do just as well. (Or any other plain chocolate bar, for that matter - chocolate bars dont melt at room temperature either)

So go on, add a little ooomph to your Diwali snacks this year!


N.B. 1: Pardon the foggy pics - the steam rising from the double boiler fogged up the lens quicker than I could wipe it off! :(
N.B. 2: If, like me, you overestimate the amount of chocolate you need and end up with a pool of melted chocolate after the shankarpale receive their chocolate coat, you can do what I did - drop some nuts (I used walnuts - you can use any you like) in the chocolate, coat them all over with chcolate and fish them out with a spoon and arrange them on a tray. Put them in the fridge till the chocolate sets to get yummy choconut morsels. :)





Sunday, April 11, 2010

Quick-fix meals : Spicy Corn Mash


This recipe comes with a full disclosure - neither is it my recipe nor did I implement it. The recipe is a traditional one, with a few shortcuts devised by Mom. But its so simple to make and so yummylicious that it deserves a mention here.

Known as 'Kansacha Kees' in Marathi, its a traditional breakfast or elevenses or tea-time dish. But it so resembles a glop of yellow sunshine and is so far removed from the separate strands that a 'kees' should have, that I have taken the liberty to rename it as Spicy Corn Mash.


Ingredients:

2 cups supersweet/American corn kernels
2 green chillies (roughly chopped)
1 cup milk

Salt and sugar to taste

Vegetable oil - 1 tablespoon

Mustard seeds, asafoetida, turmeric and cumin seeds - a pinch or two each, for the 'tadka' (tempering)
Fresh coriander leaves - chopped

Freshly grated coconut - 1 tablespoon


Procedure:

Steam the corn kernels with just a splash of water (say a tablespoonful) till cooked (soft and
just a tad squishy) (2 whistles of the pressure cooker)

Grind the corn, chillies and milk together in the mixer/food processor to make a nubbly, chunky puree.

Heat the oil in a wok and make the tadka of mustard seeds, cumin seeds, asafoetida, turmeric. Stir till the
spluttering-and-hissing of the tadka stops.

Add the corn puree and stir. Let it steam gently (no need to cover) for 2 minutes. Stir at
regular intervals.

Add half the coriander and coconut. Add salt and sugar as per taste. Stir for another minute.

Take off the flame, garnish with the remaining coriander and coconut (an aside - this duo of Co and Co is one of the fundamental garnishes of Maharashtrian cuisine - its both pretty [dark green and white give a visual lift to curries and veggies] and tasty. )

Serve piping hot in a nice big bowl with an optional squeeze of lemon.

Tuck in. :D


N.B. : Since this dish is almost purely carbohydrate, I recommend making it for breakfast, AFTER a good workout. :)

Tuesday, March 30, 2010

The Magic of Ranthambhore


How would you describe a trip that began without the tickets for the return journey in hand? And which ended with you jumping down from the train at the signal and making your way to the nearest platform across tracks, ditches, narrow planks and the like? Exciting, right? And THAT was how my recent trip to Ranthambhore National Park was – exciting, from start to finish!

Ranthambhore is a tiger reserve and one of the most easily accessible wildlife sanctuaries in India. A quick 20-minute drive from Sawai Madhopur railway station (a stop on most Mumbai-Delhi trains); the Reserve is an ideal weekend getaway if you want to do something different from the usual Matheran-Mahabaleshwar-Goa routine.

And that was what we did – took off for the weekend on Friday evening by the August Kranti Express (with no clue whether we would be returning on Tuesday morning or not!) and reached Sawai Madhopur bright and early at 6:30 AM on Saturday. Waiting for us was Deshbandhu Ji (yes, his name IS Deshbandhu!) an avid wildlife enthusiast and ace wildlife photographer. He is an extremely well-connected personage around Ranthambhore and our last-minute trip was successful largely due to his “setting”. :D Deshbandhu Ji picked us up at the station and dropped us off at the gate of the Park where the Jeep he’d arranged for our safari was waiting for us. (We didn’t even bother dropping off our stuff at the hotel, Deshbandhu Ji was going to arrange that!)

The Park timings are from 6:30 AM to 10:00 AM and 2:30 PM to 6:00 PM every day. In each slot, a fixed number of vehicles are allowed into the reserve, (25 Jeeps and 15 Canters), in fixed zones. The Park is divided into 5 zones and traffic in each zone is strictly regulated. A vehicle caught trespassing into a zone not allotted to it is heavily penalized.

Driving through the reserve in an open jeep in the early hours of the day is a delight. The feel of the forest- the heady scent of foliage, the chaos of bird sounds, the cool breeze, the soft grey sky seen through the gaps in the leaves – is indescribable. On top of that, the entrance to the park is through an ancient stone arch and some ruins, with tall cliffs on either side of the road (where vultures nest) – so one gets the feeling that one is stepping back in time. There is a sense of time being frozen within the magical forest of Ranthambhore.

I was with a group of avid birders (bird-watchers – birds of the avian variety, that is) – A, R, S, L and C. They were THE deal – complete with a scope-with-tripod (a telescope-like object for identifying birds at a great distance), bird-books, powerful binoculars (including a pair for the complete novice aka me) and an excellent camera in the hands of an excellent photographer – L. So for once, I could relax and take in the sights, secure in the knowledge that L would be doing everything humanly possible to get gorgeous wildlife snaps. (It’s another thing that the camera R had got for me was set on low-res, so the landscape pics I took were disappointingly postcard-sized!)

Though the entrance of the Park is amid greenery, about 70-80% of the tree cover is made up of Dhok trees – which are deciduous, i.e. they shed their leaves in early summer and luxuriate in fresh new foliage in the rains. So, in the heart of the park, you see bare, bare, bare trees with their twisted grey branches making a lattice against the blue sky from where the sun pours down its flood of sunshine – a mellow gold in mornings and a scorching bright white in the afternoons.



The road (nay, the path!) weaving through thickets of leafless trees constantly reminded me of the winter forests described in Grimm’s Fairy Tales – spidery, grey and bare as bones. Yet, there is a raw elemental beauty in the barren landscape – the a blindingly bright sky, slate/brown slopes of the hills covered with whispery grey scrub, swathes of brown trees from which the startlingly white Ghost tree stands out like the belle of the ball – it all is starkly beautiful. Even more beautiful is when the road dips into a valley which is ablaze with the orange flame-like flowers of the Palash tree – or the Flame of the Forest. Grey stone cliffs, blue sky, and vivid orange blooms together make a breathtakingly beautiful sight. The Great Painter paints such landscapes very rarely indeed! :)


Our first safari (we’d booked 5!) took us on a route in Zone 2 which was slightly easier on the eye with a fair bit of evergreen trees en route. The birders (and I!) saw more than 50 birds in this on safari alone! Later in the afternoon, for our second safari, we took a canter (12-seater open vehicle – a jeep seats 6 + the driver and a guide) along a path through Zone 3. Zone 3 has a series of lakes so the chances of seeing birds and wildlife are higher in this zone. We spotted migratory birds aplenty – Northern Shovellers, Painted Storks and others whose names I don’t remember. (Complete photo album at the link below) It was in this safari where we spotted a tiger – albeit at a great distance away and only the head/face. The tigers – it was a mating pair - were in a hollow in Zone 4 and we could spot only tantalizing glimpses of one of them – the male – through the scope. HOW we envied the tourists in Zone 4 who got a close-at-hand view of two tigers for nearly an hour!!

Here I must point out 2 things which are crucial to a successful safari - your guide and your vehicle. The guide you get is not your choice unfortunately, so if you are landed with a guide who doesn’t know about/doesn’t want to spend time and energy telling you about anything other than tigers, you will come back from a safari feeling deflated and disappointed if you don’t spot a tiger. And considering spotting a tiger requires great luck, you more often than not, can end up feeling that the safari was a wasted trip. So unless you’re with a group of expert wildlife watchers (like I was), the success of your safari greatly depends on the knowledge/interest of your guide in non-tiger matters. :)

Which brings us to the next point – the vehicle. If you have a small group (maximum six people) you can, and SHOULD, book a jeep. A jeep is almost always an exclusive vehicle only for your group – unless you choose to share it – and you can stop it whenever you want to – if you spot rare birds (dismissed as generic ‘chidiyaan’ by most tiger-crazy guides) or if you see a spectacular composition for a landscape photograph. A canter is generally shared between groups of people unlike the jeep, and because many people are not aware of jungle safari etiquette (no bright red/orange/yellow clothing, maintaining pin-drop silence etc) your safari starts resembling your last school picnic – complete with loud chatter, kids bawling in the background, an indifferent guide, and fellow-travellers who don’t care too much about seeing the landscape or any wildlife other than the tiger. Just one safari in a canter had us know that we NEEDED to get a jeep for the rest of the safaris.

But it is very difficult to get a jeep, unless: you book online months in advance; or have VIP access; or you are a Master wheedler – which R in our group was. Her woeful pleas about not getting to spot or identify ANY birds when in a canter, and how this trip was arranged after SUCH a lot of efforts, and how DISAPPOINTING it was to come so far with so much trouble PURELY for birding and then not get to see any birds - made jeeps available for us for the rest of the safaris. :D In all our 5 safaris combined, we spotted more than 100 birds, wildlife like chinkaras, spotted deer, Sambhar deer, jackals, a leopard and hundreds of startlingly beautiful peacocks. Not to mention some awe-inspiring scenery.







Safari No. 3 was the most memorable – not only because it was in a hard-won jeep, along scenic route 3 (again!) and in the hush of the morning – but because it was when we spotted the elusive tiger of Ranthambhore – at a distance of 4 feet! (Yes! Yes! Yes!) Sundari, or T-17 as she is better known, (all tigers in all reserves have numeric codes to identify them) is the boldest tiger in Ranthambhore. People gawking at her do not alarm or anger her – much. She HAS been known to snarl if too many people close in, but for the most part, she is bindhaas in the true sense of the word. Thanks to some quick thinking by our well-informed and enthusiastic guide and some excellent driving by our driver, we spotted T-17 not once, but thrice! The first time was at very close quarters – she was walking along in the dense undergrowth next to the path, not more than 4 feet away from me. All we could see was the orange coat and thick black stripes on her belly – till she walked out of the undergrowth and in front of our jeep.

SHE didn’t care that a jeep full of people with eyes-wide-open-with-excitement were watching (and photographing) her every step from the back, nor that there was a canter – yes, a CANTER full of people ahead of her, gawking away to glory. Not her, indeed! She gracefully walked on between the two vehicles, pausing only once to turn around and give us a regal look before walking off the path into the bush again. The other two times we spotted her at a greater distance – once when she sprawled out in the middle of the road (undoubtedly lazily lapping up the attention!) and the when she loped out into the open grassland by the lake – I have never seen a walk (human or animal!) as graceful and sinuous as Sundari’s by the lake. L has photographic (and video) evidence (reproduced below) of T-17’s beauty and elegance – and it’s no matter that he fell off (yes!) the jeep twice in his bid to get the best-possible snaps of this sinewy beauty.

Apparently, T-17’s mother T-16 was even more of a - for want of a better word – babe than T-17. Popularly known as Machhli (though THAT name was her mother’s by rights, on account of the fish-shaped marks on her face), she was also known as Lady of the Lakes and Crocodile Hunter. She remains the most-photographed tiger in the world. She kept her territory (the largest in Ranthambhore, for any tiger) free from any rampaging male. She would guard her territory with the utmost alertness and take a round along its borders every week – like clockwork. T-16 did what no tigress had done before - she single-handedly raised not 2, not 3 but 5 cubs (born in 2 separate litters in the same mating season). The gestation period of a tiger is 14 weeks and the cubs, once born are fully dependant on their mother till they are fully grown (2 years) – so, generally, a tigress with cubs doesn’t mate for the next 2 years. But T-16 did this impossible feat – to protect the elder two cubs from being killed by a male intent on mating. What’s more – she kept her 5 kids well-fed despite having lost 2 of her 4 canines (crucial for tearing flesh) to a long-drawn fight with a crocodile who dared steal her prey. Hence the moniker Crocodile Hunter. (Generally tigers and crocs steer clear of each other) What is remarkable is that after the 2 elder cubs were fully grown, she banished the female (Babli) to new territory because she was troubling the younger cubs – all 3 females. She kept the elder male – Bunty – with her despite his having grown fully (tigers, when fully grown (at age 2 years) get their senses of sight-and-sound-and-smell recalibrated and forget old relationships and move on away from their mother) and Bunty would hunt the prey, tear up the flesh for the younger ones to eat – and wait, it gets even more amazing – and sit there watching the young ones eat. He and his mother would eat only once the younger cubs had had their fill. Tigers, fully grown ones at that are not known to be filial. How Machhli managed to communicate to her full-grown son that she needed help remains a mystery. But even now, when T-17 has taken over Machhli’s (i.e. her own mother’s – as I said, full-grown tigers don’t remember old relationships) territory in the Park and Machhli is old, gets tired easily and has only one broken tooth – she still reigns supreme in her corner of the Park. And T-17s territory is not even half of what Machhli claimed in her heyday. There are recent stories of Machhli’s remarkable intelligence still being in force - to stop young males from stealing her kill in her territory, she recently clawed open her prey (killed not by biting the neck (no canines left!) but by using body weight to crush the spine) using her claws (again, due to absence of canine teeth) and divided it into 3 parts which she then went on to hide in 3 corners of her territory – so that she could get at least one of the parts. If that is not amazingly intelligent, then I don’t know what is. It is no wonder that the people of Ranthambhore revere T-16 or Machhli as a goddess.

When one hears such stories of the intelligence, bravery and sheer grace of tigers, one doesn’t doubt that the tiger will continue to remain as the symbol of Ranthambhore. Despite there being only 38 tigers left in the reserve and T-17 refusing to conceive despite 5 matings in this mating season, there is still hope for the tiger in Ranthambhore. 3 of Ranthambhore’s tigers were recently sent to repopulate the nearby Sariska Reserve (where the tiger count had reached an alarming zero!) and one hopes they can bring new life to Sariska. Yet poaching continues even in Ranthanbhore - 3/4ths of the park is not open to tourists and this is where poaching happens. To save our National animal, in all its power and regal beauty, we need to do more than join ‘Save the tiger’ groups on Facebook. We must picket for larger areas of National parks to be made open to people – that way, more vigilance is automatically built in. We should travel to these reserves; drive their economy so that local poachers find a different source of income. While we, as individuals, cannot do much about the politics which protects the poachers, we CAN form international alliances (like the Facebook group!) and groups in association with WWF or the like which can bring pressure on our government to stop poaching – and on countries like China to stop importing tiger skin/meat/bones/blood from poachers – China is single-handedly responsible for the massacre of Indian tigers.

Truly, you must see a tiger in the wild to really appreciate its proud feline power. Go to a tiger reserve NOW. You’ll help save our national animal – and gather memories to last a lifetime.


N. B. : For all the snaps of this memorable trip, see here.
All snaps courtesy Abhijit Ghaisas.

Monday, March 22, 2010

Quick-fix meals: Chingri Bhape a la moi



I was first intrigued by the classic Bengali dish Chingri Bhape (Translation : Steamed Prawns) when the lovely Madhur Jaffrey demonstrated the recipe in her fantastic TV show Flavours of India. The fact that the recipe calls for throwing together all the ingredients and letting them all steam for a few minutes and voila - lunch is ready! rather than the multi-step cooking that most Indian recipes demand (Chop veggies/meat - Make the tadka - Fry the veggies/meat - Add other stuff (rice/dal/what have you) - Adjust seasoning - Let it cook, STIRRING AT REGULAR INTERVALS SO THAT IT DOESNT BURN/STICK TO THE PAN - Serve)made me feel light-headed and liberated - this was cooking, Nigella-style! (Though I had no idea about Nigella Lawson's existence when I first saw this recipe. I guess I was attracted by the typical Nigella-esque bang-it-on-the-stove-or-in-the-oven-and-forget-about-it-for-the-next-30-minutes-and-hey-lunch-is-done style of cooking that this dish subscribed to)


The classic recipe calls for dumping together prawns, mustard-and-poppy-seed paste, coconut, salt and green chillies along with a generous splosh of mustard oil in a pot, and let it steam gently over a pan of boiling water for 10-15 minutes - and what you get is (ostensibly, I have never made this dish) a fragrant, flavoursome curry perfect to drench over boiled rice - a meal-in-moments, with minimal effort and maximum taste.

Now, considering I do NOT have a violent attraction to the heady aroma of mustard oil/paste, I never really took this recipe seriously, never thought I would have anything to do with it. Till a few days ago, when I was pondering over light-and-quick meal ideas when it came to me as a flash of inspiration - I could make my own version of Chingri Bhape, using flavours I like but the same basic technique! After all, I think what makes CB a success is that there is both richness (coconut, poppy seed paste, mustard oil) and sharpness (mustard paste, chillies) in the taste - and as long as I used ingredients which produced a similar result, I was sure the dish wouldn't fail.

So, I did some thinking and came up with the following substitutes - richness would come from melted butter (yum!) and pungency would be lent by chopped garlic and paprika (garlic-and-butter is such a naughtily rich combination, as Vir Sanghvi says!)

I have tried out my own remixed recipe to utterly satisfying results, and hence have no qualms sharing it with all of you here:


Ingredients:
Prawns, shelled, deveined and cleaned - 10 medium-sized ones/15-20 small ones (I used frozen ones, but fresh would be yummier)
Butter, melted - 1 tablespoon (or you can use a combo of melted butter and olive oil - but not more than 1 tablespoon in total)
Paprika/chilli flakes (use the stuff Dominoes/Smoking Joes/Any other Pizza Delivery Place gives in small sachets) - to taste
Garlic- peeled and chopped - 3-4 cloves
Salt and sugar (to taste)

Procedure:
Thaw the prawns if frozen.
In a deep wok, add 2 cups of water and put it on the flame, letting it come to a boil

Meanwhile:
Rub the thawed prawns with salt and set aside for 10-15 minutes



In a pot/deep-ish saucepan, throw in the prawns, the garlic, the chilli flakes (and a touch of sugar if you prefer it) and mix well with your hands, massaging in the spices into the prawns. Add the melted butter and give it one quick stir with the spoon. DO NOT give in to the temptation of adding more butter because it looks dry and you think it'll dry off and burn rather than be steamed till juicily cooked. The juices from the prawns will provide plenty moisture to cook the whole thing.


Cover with a lid and put it in the wok containing the boiling water.


Cover the wok as well (if you find a lid tall enough to cover the wok along with pot standing in the wok) and let it steam gently.


While the prawns are being steamed, lightly toast bread (you can use garlic bread for a wonderful matching aroma, but plain bread is fine too) - toast it till just the sides crisp up and the centre is still soft - we dont want gritty crackly toast, we want softness to mop up the prawny, garlicky, buttery sauce.

Take the wok+pot off the flame once the prawns seem done (they turn opaque as they cook). TAKE CARE THAT THE PRAWNS DON'T OVERCOOK - ELSE THEY BECOME CHEWY AND RUBBERY. Turn off the flame the moment the prawns start turning opaque.

Garnish with chilli flakes and/or dried oregano. Serve with toasted bread (and a salad if you're feeling particularly virtuous)


I think the same dish can be made by stir frying all the ingredients in a pan on high heat, but I suspect one would get a dry-ish stir fry rather than the silken soft moist texture of the just-cooked prawns and the buttery sauce that the prawn juices, garlic, chilli and butter produce when steamed together.

The absence of coconut/mustard paste/poppy seed paste not only robs the dish of its Bengali identity, but also of its utility as a curry to be had with rice. But what you get is a delicious tumble of prawns drunken in a pool of golden sauce that can be heaped onto bread or into canape shells or mixed through some boiled spaghetti for an instant prawn-garlic-and-butter hit.

Enjoy!
 
Web Analytics