When I used to think prawns I would think Goa. Sitting in a shack somewhere on the beach eating prawn curry and prawn masala. That was until we went to Diveagar!
To celebrate my 21st birthday Regina and I decided to go to Diveagar. It's a tiny little town on the coast around 210 km from Pune, just off the Mumbai - Goa highway. To make things more interesting we decided to take me 9 year old second hand Activa! The route was beautiful and was incredible fun albeit tiring and the road was terrible. After 6 hours of riding we reached at 11 o'clock at night and crashed.
Next morning we were starving. Being on the coast we wanted to eat some seafood but there wasn't a restaurant in sight! We went to the one shop there was and asked where we could get some lunch. He told us that we'd have to place an order an hour in advance and we could ask for anything we wanted! No points for guessing what we asked for - prawns!
Lunch was incredible, we were served a delicious fish curry, rice, rotis and a plateful of delectable prawns. Considering all the ingredients were so amazingly fresh, our taste buds went on a riot. The prawns were cooked perfectly, had a slightly spicy 'masala'; but still retained their true 'prawny' flavor! The most intriguing part was that the prawns had an almost sweet flavor, its difficult to describe such pleasure!
We haven't been to Diveagar again, and unfortunately, never managed to get the prawn recipe. Imagine my happiness when this recipe came out spot on, and took me straight back to Diveagar. Here's to nostalgia.. and prawns!
- 250g shelled Prawns
- 1 medium Onion, roughly chopped
- 7-8 cloves Garlic, peeled and roughly chopped
- 1tsp red Chili powder
- 2tbsp Lemon juice
- 2tbsp Coriander (stalks and roots), roughly chopped
- Salt to taste
- 2tbsp Oil
Place the onion mixture, coriander, salt and lemon juice in a food processor and grind to a smooth paste.
Mix the prawns with the marinade and allow to sit for a couple of minutes.
Fry the marinaded prawns (in the same dish that you fried the onions; you won't need to add any more oil) till they are cooked through and the marinade has dried through.
Garnish with the coriander leaves and a few wedges of lemon. Serve hot.