Monday, February 24, 2020

Brigadier Fernando's Spicy Prawns

Who says army guys can't cook? Some of the most lip smacking dishes have been served up by the faujis in my life. All of them instinctive, adaptive and creative cooks! Brig Fernando, or Neville Uncle as I fondly call him, is no exception to this trend. 
I was all of 10 when I met him first. I spent most of that visit hiding behind Dad's legs. Too shy to talk. But I did follow him around the kitchen as he cooked up a lavish Sri lankan style feast. And that is the memory that endured over the years. His jolly commentary as he chopped, marinated, extracted coconut milk. Smiling, coaxing and dispensing cooking tips that I remember still. It is hard for me separate Neville Uncle's memories from the kitchen.
I was thrilled when he made a second trip to India in recent years. Technology made it easier to keep in touch. And when I needed some spicy carnivore recipes to add to my repertoire, I knew whom to call! After all, the taste of his Sri Lankan Chicken Curry still lingers on! Neville Uncle and Senophi aunty happily shared some of their family favourites. Among them all, these spicy prawns have become a staple at mine!
These super easy, super delicious prawns are Uncle's original creation. And I guarantee they will soon be a staple at your table as well! Presenting it here in Uncle's own words.

SPicy prawns

500 Grams cleaned medium size prawns.- Clean the prawns keep the tail intact.
2 Table spoons each of Ginger and garlic.Cut into thin strips.
2 Bombay onions cut into small cubes.
1 Table spoon Chilly paste or chilly flakes
2 table spoons light Soya sauce.
3 table spoons margarine or butter or even cooking oil.
2 full tea spoons crushed black pepper.
Spring onions to garnish the dish.
1 tea spoons of salt.
1 each of red pepper and green pepper. Cut into strips.(this item is optional).

Wash the cleaned prawns in saffron and salt water.Pat dry and keep aside.
In a non stick pan,  pour the butter or oil.
When oil is hot, add the ginger and garlic strips and fry  for 2 or 3 minutes.
Now add the cleaned prawns and fry for approx 5 to 6 minutes.
Now add the onions and green and red peppers.
Now add the crushed black pepper and salt.
Fry for a minute or two.
Add 2 table spoons of light Soya sauce.
Add the chilly paste or the chilly flakes.
Transfer the prawns to a plate and garnish with 1 inch pieces of spring onions.
PRESTO Brig Fernando 's dish is ready.
Enjoy with yellow rice or bread.

Pl note if you want the dish to be slightly wet add half cup of thick coconut milk just before taking off the fire and fry for 2 or 3 more minutes.