SIMPLE PRAWN FRY - a popular Anglo-Indian Dish

SIMPLE PRAWN FRY  

Serves 6    Time required: 45 minutes

Ingredients

½ kg medium sized prawns cleaned and de-veined

2 teaspoons chillie powder

1 teaspoon turmeric powder

1 teaspoon cumin powder

1 teaspoon pepper powder

1 teaspoon all spice powder or garam masala powder

2 onions sliced finely

A few Curry Leaves

1 tomato chopped

Juice of one lime

Salt to taste

4 tablespoons oil

2 tablespoons chopped coriander leaves for garnishing

Wash the prawns and marinate with the chillie powder, turmeric powder, cumin powder, pepper powder, all spice or garam masala powder, lime juice and salt.

Heat the oil in a large pan and sauté the onions and curry leaves till golden brown. Add the marinated prawns and tomatoes and mix well. Add a little water and cook on low heat till the prawns are cooked and till all the water dries up. Garnish with chopped coriander leaves.

Serve as a side dish or as a snack or starter

ANGLO-INDIAN DINNER - THE TAJ WEST END BANGALORE

Mr. Vir Sanghvi, the noted Editor and Television Celebrity is in Bangalore in connection with the historic event of The Taj West End Bangalore celebrating 125 years of the West End this year.

He and Mrs. Sanghvi are presently guests of The Taj West End Bangalore. The Taj West End as part of the celebration is showing Colonial Anglo-Indian Food and Mr. and Mrs. Sanghvi were treated to a special Anglo-Indian Dinner on the 20th September 2012 at THE TAJ WEST END (MYNT RESTAURANT).

I was requested by Executive Chef Sandip Narang of the Taj West End to formulate a special Menu of popular and tasty Colonial Anglo-Indian Dishes and personally supervise the preparation of these dishes that were served to Mr. and Mrs. Sanghvi at Dinner last night.

Needless to say that both of them thoroughly enjoyed the delicious spread of Anglo-Indian Coconut Rice, Mince Ball Curry, Colonial Pepper Chicken, Railway meat curry, Bengal lancer’s Shrimp Curry, Prawn Fry, Liver and Onions, Pan fried Pepper Fish, Fish Kedgeree, Seer Fish in a Tangy Gravy, Pork devil Fry, Potato Chops, etc, together with a selection of Anglo-Indian pickles, relishes and chutneys. Dessert was a selection of old Anglo-Indian favourites such as Bread Pudding, open Pineapple tarts and miniature Apple Crumble together with Custard sauce.

They were truly appreciative of the wonderful taste of Anglo-Indian Food and the rich culinary history behind each dish that I explained and talked about. I also presented them with a few of my Anglo-Indian Recipe Books which was graciously received.

My sincere, grateful and special thanks to Executive Chef Sandip Narang and the Taj West End Bangalore for giving me this wonderful opportunity of sharing my expertise in Anglo-Indian Cuisine and being part of the team on this occasion. 

All credit for the wonderful Anglo-Indian Meal should be given to all the team at the MYNT Kitchen in particular Chefs Bharat Kapoor, Abhijit Mallick, Sukesh, Phillip, Parimal, Pranav, Susainathan, keshav Rao, Srinivas, Manoj, Niranjan, Manju, Santosh, Nanda, Melvin, Jose, Devandra, Ramachandra, Milton and all the other staff who supported me and helped to make this a success. Thank you and God bless you all.