Cooking Prawns. A Successful Journey Into The Unknown.

I did it, and it’s the most yummy!

We got some fresh prawns straight out of the net of fisherman. Circumstances made me the only cook available to see that the freshness is not lost in the freezer.

Googled a traditional recipe and found something which could be my favourite, ‘prawns with thengakoth (coconut slices).

Marinated the cleaned and about half kilo prawns with salt and kudampuli (cambogia) washed again and drained.

Put in a hard bottom Cooking vessel and added the following ingredients- one sliced onion, 6 shallots, half coconut flesh sliced, 6 garlic pods, one inch ginger finely cut, one tablespoon chilli powder, 3/4 tablespoon coriander powder, 1/4 tablespoon turmeric, one pinch of fenugreek powder.

All mixed well and cooked with water enough to be just below the prawns.

In a separate pan diced some curry leaves and a teaspoon of mustard in coconut oil. Added to the almost cooked prawns with more coconut oil and salt to taste. Covered and cooked till dry.

And it turned out Yum yummy yummiest. Believe me.

(Published in my broadcast group titled ‘Cooking Exotica & Fitness’ where I have my experiments with traditional food and delicacies. Prawns is bold and happily successful).