Prawn Xec Xec
Goan Delicacy which is spicy and flavoured with coconut and curry leaves.
Ingredients:
500 gms Prawns (medium) shelled and deveined; ½ cup Dried Coconut (khopra) grated; Salt to taste; 1 tsp. Ginger-garlic paste; ½ tsp. Turmeric powder; 2 tsp. Oil; 2 to 3 Dried Red Chill; 1 inch Cinnamon; 1 tsp. Coriander seeds; 1 tsp. Cumin seeds; 3 to 4 cloves; 4 to 5 Black Peppercorns; 1 Medium Onion finely chopped; 1 medium Tomato finely chopped; 1 tsp Lemon Juice; 1 tsp. + a sprig for garnishing fresh Coriander Leaves chopped
Method:
Put prawns in a bowl, add salt and ginger-garlic paste and mix well. Add turmeric powder, mix and set aside to marinate. Heat 1 tablespoon oil in anon-stick pan. Add dried red chillies, cinnamon, coriander seeds, cumin seeds, cloves and peppercorns and sauté till fragrant. Add coconut and sauté on low heat till golden. Remove from heat and cool. Heat remaining oil in another non-stick pan. Add onion and sauté till golden. Grind the spice-coconut mixture with some water to a fine paste. Add tomato to the second pan, mix and cook on high heat for a minute. Add ground paste, mix well and cook for a minute. Add some water, mix and cook for a minute. Add marinated prawns, mix and cook on low heat for 5 minutes. Add lemon juice and coriander leaves, mix and cook for a minute. Serve hot garnished with a coriander sprig. Serve with rice or chapatis.
Mulled Pear and Ginger Cocktail
Perfect for a cold monsoon evening.
Ingredients:
1 Ltr Apple Juice; 5 to 6 Ginger; 1 no Pears (Riped); 1 no Cinnamon Stick; 2 to 3 Cardamom pods; 2 tbsp. Brown Sugar; 2 no Lemon; 200 ml Bacardi.
Method:
Pour the Apple Juice in a pan, with the ginger, pears, cinnamon, cardamom and sugar. Bring everything to a boil. Add the zest of the lemons and its juice and simmer until the sugar dissolves. Serve warm in glasses or mugs with a good shot of the Bacardi.
Tip:
You can mash the pears in the mixture and strain it if you don’t like whole spices in the mouth.
