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Devilled Curry Prawns

 

This is an interesting recipe from a friend, Mr. Viki who is a well known poet and hails from Sri Lanka.

He is known to be a great cook and I have eaten some of his creations such as his cutlets both fish as well as vegetarian, they were excellent. He brought it when we went for a retreat so it was like fabulous picnic food.

On another occasion, when we wanted to celebrate a mutual friend’s birthday, we threw a potluck party and this is the dish that he had cooked and brought. It was soo good!

I asked him to share his recipe and this is it!

His recipe seems to have many ingredients but I can tell you it is worth the effort of cooking this dish. I have done the dish with little changes and it came out fantastic. It is a good party dish and goes so well with wine as a starter.

For most of us a steaming plate of rice is enough accompaniment. But if you remove the shells of the prawns, or reduce the chilies then it can be rolled into breads etc. I had some leftovers, which I spread on pizza dough and baked quickly. Oh my goodness – so delicious!

The dish is very spicy with plenty of chilies and fresh peppers and I loved it with just wine alone.  The recipe given here is exactly as Mr. Viki had given me.

Thank you Viki for a wonderful recipe. Wish to learn from you more!  My dear friends – make this dish and taste for yourself the superb flavors in this delicious prawn dish.

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Prawn Briyani

prawn briyani 2

I simply love to cook and eat briyani.  Once I told my close buddy that I can eat it every day and she gave me a startled look! I guess she was worried about all the calories in a plate of briyani!

I have to agree with her if it is not made by me.  There’s every reason to make a   briyani which can be nutritious with lower calories and most importantly not compromising on the taste.

The spices that I have used give a beautiful and heavenly aroma to the dish and of course adding lots of nutritious properties.

Briyani itself is a one-pot dish and can be very easy if you follow my steps to do it.

Briyani was introduced to India by the Persians and in India alone there must be hundreds of versions of briyani!

Every part of India has its own version. And yet you have the middle-eastern, African, Egyptian and south east Asian versions as well.  I ate the Egyptian goat briyani when I was there about 15 years ago.  I was invited by the chef into their huge kitchen and I was surprised to see huge pots being used as it is eaten everyday by many of their men.  1 goat can get into 1 pot! So imagine that!  The ladies do the bread – and I remember that I had some practice to make their flat bread in their charcoal stone ovens.  More of this later – please look out in my future posts.

Even in homes, each will have their own version of briyani.

I must say I have eaten briyani in most Indian restaurants in Singapore, and when I go overseas, always ordering briyani if it is in their menu.  Sadly yet to find the briyani that I want to eat again and again!

The best compliment came from a friend who lives in Melbourne (his family are all in Middle East and his wife is a fantastic cook).   He said the briyani that I cooked that day was the best he had eaten in all his life! I was very happy not because of the compliment but I could see his joy of happiness on his face. That was enough for me to cook for people who enjoy my food!

The Rice is the most important and is actually the hero ingredient.  Using Basmati rice gives a beautiful aroma, and its fluffy texture once it is cooked.  By the way in Sanskrit, Basmati means fragrance.

Today I have cooked Prawn Briyani .  It is slightly spicy – you can always increase or decrease the degree of spiciness.

My family members and I kept going for seconds and thirds as it was really flavourful and rather tasty.  So let’s start cooking or in my case continue eating!!

prawn briyani 1

 

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