Hot Tempered Prawns

In this post I will now introduce a new spice: kalonji also known as onion seeds and mangraille in Trinidad. 

Here I will begin to introduce new spices while at the same time keeping the overall taste experience still manageable for the average Trinidadian and westerner. But I guarantee the following recipe is superb with a nice clean taste, not muddled by too much spices.

Kalonji seeds

Kalonji Seeds

The kalonji plants are found throughout India. It originate in Turkey and Italy but brought to Asia and cultivated. The seeds are triangular in shape, black in colour and has a strong pungent smell. 

While much has been written about its healing properties from early times to present through many University studies, its distinctive flavour that it imparts to food is the purpose of this post.

Kalonji seeds can be bought from the Little Store Ltd. in Curepe but under the name mangraille. It is an inexpensive spice that will add a million dollar flavour to your dish.

 Let's add this to an exquisite prawn dish that takes only about 25 minutes to prepare.

Dried red chillies

Hot Tempered Prawns

INGREDIENTS

1/4 tsp turmeric powder

2 tsp chilli powder

1 tsp salt

2 tbsp vinegar

1 lb prawns shelled and cleaned

3 tbsp oil

1 tsp kalonji

4 cloves garlic thinly sliced

4 dried red chillies

6 curry leaves

Hot tempered prawn

METHOD

Mix turmeric, chilli powder and salt with vinegar 

and pour mixture over prawns mixing thoroughly

Heat oil in a heavy pan and add kalonji, garlic, 

chillies, and curry leaves and remove heat.

Allow to cool

Place pan on heat, add prawns and cook on medium 

 for about 10 minutes till tender

Do not overcook..

Having tasted this dish, you are well on your way fully appreciating exotic foods of India. In the next post other new spices will be introduced.

Cauliflower in Coconut Sauce

Following up on the previous post on the use of fresh spices and curry leaves, here is a really simple recipe that is quick and easy to prepare, and is not spicy for the average person.

This without a doubt is one of my favourite dish and was well received by all who tasted it earlier this year at a family gathering.

Green Chillies

Ingredients:

1 packet coconut milk powder

1 medium cauliflower cut into small florets

4 tbsp oil or ghee

6 curry leaves

3 green chillies chopped 

1/2 tsp chilli powder

1/2 tsp turmeric powder

1/2 tsp ginger grated

1/2 tsp garlic finely crushed

salt to taste

150 ml water

Method

1. Fry onions till transparent
2. Add chilli powder, turmeric, ginger, garlic and curry leaves
3. Fry for 2 mins (add small amount of water if necessary to prevent burning)
4. Add cauliflower and saute for 2 -3 mins
5. Add coconut milk, chopped chillies and 150 ml water
6. Cook on low heat till tender and sauce is thick (oil should float)

SERVES 4

Enjoy!!!!!

Cauliflower in Coconut Sauce

Again I would like to recommend the book 'Indian Cookbook' by Zuju Shareef and Tim Luxton. I have seen many books on the subject, but this is extremely simple, both in approach and layout.

In the next post I will introduce a new spice and another simple recipe that will be easily accepted and will prepare your taste buds for the exotics flavours in the coming posts.