A simple and easy prawns (shrimp) dish made with garlic and curry leaves.
In my last post (which was two weeks back- I know, sorry! my bad!) I talked to you about the food we had in Goa. Once back to the cold of the north, and missing all the good sea food that we feasted on in Goa, I decided to try my hands at making some prawns.
I wanted something garlicky and spicy and I wanted curry leaves. If you know me, you know my love for curry leaves. Seriously, its my favorite indian ingredient. That and cumin seeds. Freshly roasted cumin powder, to be precise. And garlic. I love garlic. And this dish has two of those ingredients. A winner in my opinion.
Though I made this dish on the drier side, a little coconut milk in it would make this the perfect prawn gravy dish. Yup. I love coconut milk too. But that’s an experiment for another day.
India hosted its first Grand Prix last week at the Buddh International Circuit. I wish I had the opportunity to witness it but some other things had to be tended to. Not only did India offer Formula One a racing circuit rivaling the best in the world but it did so with its typical Indian warmth.
This is what Sebastian Vettel, the winner of India’s inaugral Grand Prix, had to say about his experience in India:
If you keep your eyes open I think you are able to learn a lot from the way people handle things here. It is a big country, a lot of people.. But they get along and are happy..even though people don’t have a lot here, in a way they are much richer than a lot of people back in Europe.
So true. And when the warmth of the people isn’t enough, the food and the culture of India will surely make you feel richer than usual.