Prawns and Spring onions is a classic combination in Chinese and Thai cuisine and I like every dish prepared in any which way. But not many know that, there is a side dish made out of prawns and spring onions in Indian style as well.
This recipe is of my Mother. I have so many memories with this dish so I prepared it the other day when my dad brought this humble but tasty veggie.
Typically my mother makes it with small dired baby prawns or small dried shrimps called as ‘sukat’ in Marathi. This dish is mostly made in my home in rainy season when fishing is not allowed and fresh fish is not always available in the markets. But this dish can also be prepared from fresh baby prawns or small prawns and it tastes equally good.
The best thing about this recipe is that it hardly needs any special ingredients and can be made from the basic condiments available at home.
Before I start writing the recipe I would like to introduce an important ingredient “kokum”.
It is also called as “aamsul”. This ingredient is a must have in the homes of people living in coastal areas. It is a key ingredient in seafood dishes. It is prepared by drying the fruit in the sun and is tangy in flavour.
½ kg small prawns/shrimps (cleaned and washed)
5-6 stalks of spring onion (chopped)
1 small red onion (optional)
1 chopped tomato
½ – 1 tablespoon salt
1-2 tablespoon red chilli powder
1 teaspoon garam masala powder
4-5 kokum (optional)
4 tablespoon oil
How it is done:
Marinate the cleaned and washed prawns with kokum and some salt.
Chop the spring onions.
The ones I used were with small white onions. If the spring onions you bought does not have onions, don’t worry. Chop the normal onions which are always available. I added some red onions because I felt the quantity of the white onions was not sufficient.
In a pan, heat oil. Now add the red and white onions and sauté well.
After the onions turn transluscent, add tomatoes. Let the tomatoes melt. Now add the marinated prawns and red chilli powder. Cover the prawns with the onion and tomato paste and let it cook for 5-7 minutes.
Add the chopped spring onions and mix well. The reason I have added the spring onions later and not first is because they cook very easily. If you add the spring onions before prawns they might overcook.
Next put the remaining salt and garam masala. Taste and add the more spices as required. Do not add water as the salt will do the needful. Cook the dish for another 5 to 10 mins. And you are good to go.
To make the dish more flavourful, add ginger garlic paste and garnish the dish with freshly grounded coconut. Serve it hot with rotis/chapatis or dal-rice. Tastes yummy anyhow.