Jenny Pinto visits the coastal town of Harnai to witness India's most unique fish auction. This Konkani recipe for prawn with brinjal and moringa, was sourced from Koli kitchens she visited on research for this story.
Recipe: Konkan-Style Prawn with Brinjal & Drumstick
500 g prawn, shelled and deveined
1 drumstick, cut into 2-inch pieces
Turmeric, a pinch
4 small purple brinjals
1 tsp mustard seeds
1 tsp urad dal flour
Salt, to taste
2 tbsp oil
Ingredients for Masala
4 tbsp fresh coconut
4 dry red Byadagi chillies
1 tbsp coriander seeds
1 tbsp white urad dal
1 lemon-sized ball of tamarind
1 tbsp jaggery
Pressure cook the drumstick in 1/4 cup water, with salt, half the tamarind and a pinch of turmeric powder for about 2 whistles. Allow the pressure to release, and set aside.
In a hot pan, roast the coriander seeds and urad dal till golden brown. Add this to the fresh coconut, dry red chillies, tamarind & jaggery, and grind to a smooth paste.
Heat oil in a pan, and add in the mustard seeds and urad dal on low heat. When the seeds splutter, add in the ground paste and saute for a few minutes.
Now add in the chopped brinjal, prawns saute for a about five minutes, or until they soften. Add salt to taste. Then add in the boiled drumstick and stir well, bring to a simmer, then garnish with coriander leaves.
Banner image credit: Peppermill Blog
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