Let’s just say I enjoy fish and prawns more than I do meat. I come from Mumbai, a coastal city in India, and sea food has been a very consistent and enjoyable part of my life. I can still remember the first time I ate mussels prepared in masala or eating pompfret curry with basmati rice on Sunday mornings. Most sea food there is prepared either in the Malwani tradition or the Konkani tradition. Its usually quite spicy and hot, with a heavy use of coconut and sometimes rice flour (if it is being fried, eg. Bombay Duck fritters).
The other day as I was walking through Tesco, I happened to pass by the sea-food section, and was immediately drawn to it. Yes, I do enjoy eating fish-and-chips, but honestly, I was craving for that spicy,pungent and tingling sensation on my tongue that comes with seafood preparations at home.
Call it coincidence or whatever you want, but the same day I bumped into my flatmate’s friend who was making her version of Prawn curry. The recipe was Thai, but surprisingly, a lot of the ingredients were quite similar to mine and it tasted divine!
So here is me giving you two recipes to prawn curry. The first part is Thai. The second, i.e. my next post, will give you the Malwani recipe to prawn curry.
Thai Prawn Curry
What you need:
1 stick of lemon grass, roughly chopped
1 medium sized onion, finely chopped
2 tbsp lime juice
200 gm small sized prawns (for this recipe I used shelled and pre-cooked ones)
2-3 red chillies, sliced
100 gms shitake mushrooms (if its difficult to measure, then just take about 4 or 5 large ones), sliced
100 gms corriander, chopped
3 cups water
1 cup coconut milk
Salt to taste