This week, I’ve immersed myself in some traditional Punjabi cooking…this weather is perfect for some hot, spicy curries and dhals. It’s fantastic for shifting stubborn coughs and just warming up the soul in general – with ginger and turmeric lending all their ancient healing properties…
I’m taking the heat right up with these super king size prawns that are doused in a magnificent Punjabi masala. I love love love this dish and what made it even more amazing, is that we were cooking these on my makeshift little grill in the middle of the Nairobi National Park as the heavens let loose an absolute deluge of rain!!!
It was such a fantastic afternoon – just a last minute plan with two of my favourite people ….we are that blessed in Kenya…a quick 25 minute drive from my home and we were in the heart of the famous park. Seriously, this is a national gem – it should be treasured…I got some really quick shots in all the madness of the rain and the cooking, so they are especially rustic!!!!
It was quite a hilarious episode actually, trying to cook under a tiny little banda, champagne being poured in between giggles and hoots of laughter, cheese, chorizo and salami platters being laid out on rough cut wooden chopping platters, hewn freshly out my tree that I sadly had to recently cut down.. I love this outdoors cooking madness…the road practically turned into a river – so what better to do when you have to pass time in the heart of wild nature – COOK! Thank God we didn’t have a lion come and take refuge where we were hahahah!
Serves 4
16 Jumbo Prawns, deveined, cleaned and completely defrosted – ( I like the shell on, it’s just alot more rustic and keeps the prawn juicier – but if you want it less messier, simply discard the shell)
4 large tbs of salted butter ( I know, I know – but this is absolutely essential!)
1 1/2 tsp cumin seeds
4 green chillies, sliced in half ( de – seeded ) if you want reduce some of the heat
1 1/2 tbs tandoori paste ( this is quite readily available in the shops and is a condiment that really does help – if you can’t find it, tandoori powder / curry powder will suffice – but I do highly recommend you try and find it. It is really quite strong so will go a long way)
1 tsp cracked coriander seeds
Juice of half a lemon
1 tbs soy sauce
1 tsp dried mango powder ( known as ‘amchur’ )/ dried pomengranate powder (known as ‘anardhana’ )
1/2 cup coconut milk
1 bunch fresh coriander, freshly chopped
Heat up your griddle to a medium temperature. Now I’ve called these ‘Tawa’ Prawns as a Tawa is a traditional iron cast griddle pan used for preparing alot of dishes – particularly those that need stir frying and quick cooking . It’s also often used for slow cooking – the beauty is once the heat catches perfectly, it distributes perfectly across the metal throughout so your food cooks perfectly evenly at a consistent heat.
Melt the butter and add the cumin seeds, the sliced green chilli and the cracked coriander seeds. Let these sizzle for a few minutes.
Now add your tandoori paste and mix in well. At this point because the paste is quite thick, add about 1/2 cup water. Let this sizzle for a minute or so.
Now add your prawns and stir in until all the prawns are well coated. Add the dried mango/pomengranate powder and your soy sauce. Stir in well and keep turning the prawns.
Prawns should never be overcooked, so after about 5-7 minutes of cooking, you should start to feel them firm up slightly. When this happens, add your coconut milk and lemon juice. Be aware that lemon juice tends to cook prawns faster and therefore they could overcook – so be careful at this point. Stir everything until well combined and add the fresh coriander as the final touch. The final ‘ masala curry’ should be quite thick, coating the prawns as shown in the photo.
*I have not specifically added any salt or pepper in the ingredients as you will have plenty from the butter, soy sauce and the tandoori paste. However, please season accordingly – if you want more chilli, simply slice up some more green chilli – if you need to cool it off a bit, then simply add more coconut milk.
Enjoy and serve up with some lovely crusty baguette scooping up the masala. Make a mess, have some fun, have a drink – life is far too short my lovelies!! Happy Days from Sandy xxxxx
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