Karwari Prawns

Introduction

History

Karwari prawns get their name from the Karwar region in Karnataka, where they are a popular delicacy. The recipe has been passed down through generations, with each family adding their own unique twist to the dish.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to marinate the prawns for at least 5 minutes to allow the flavors to penetrate the meat.

- Coat the prawns in semolina before frying to give them a crispy texture.

- Be careful not to overcook the prawns, as they can become tough and rubbery.

Serving Suggestions

Karwari prawns can be served as a main dish with steamed rice or as an appetizer with a side of coconut chutney.

Cooking Techniques

Shallow frying is the preferred cooking technique for Karwari prawns to achieve a crispy exterior while keeping the inside tender.

Ingredient Substitutions

If you don't have tamarind water, you can use lemon juice as a substitute.

- Red button chilies can be replaced with any other spicy chili variety.

Make Ahead Tips

You can marinate the prawns ahead of time and store them in the refrigerator for up to 24 hours before cooking.

Presentation Ideas

Serve Karwari prawns on a bed of lettuce with a wedge of lime for a colorful and appetizing presentation.

Pairing Recommendations

Karwari prawns pair well with a light and refreshing cucumber salad or a side of steamed vegetables.

Storage and Reheating Instructions

Store any leftover Karwari prawns in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Karwari prawns contains approximately 250 calories.

Carbohydrates

Each serving of Karwari prawns contains approximately 15 grams of carbohydrates.

Fats

Each serving of Karwari prawns contains approximately 10 grams of fats.

Proteins

Each serving of Karwari prawns contains approximately 20 grams of proteins.

Vitamins and minerals

Karwari prawns are a good source of vitamin B12, selenium, and zinc.

Alergens

Karwari prawns contain shellfish and gluten from the semolina coating.

Summary

Karwari prawns are a nutritious dish that is high in proteins and fats, making it a satisfying meal option.

Summary

Karwari prawns are a delicious and spicy seafood dish that is perfect for a special occasion or a weeknight dinner. With a few simple ingredients and cooking techniques, you can enjoy this flavorful dish in no time.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Karwari Prawns. It was a hot summer day, and I was visiting my friend Meera's house in a small coastal village in India. Meera's mother was a fantastic cook, and she was preparing this dish for a family gathering that evening.

As soon as I walked into the kitchen, I was hit with the most incredible aroma. The tangy smell of fresh coconut, spicy red chili, and fragrant curry leaves filled the air, making my mouth water. Meera's mother, Mrs. Patel, smiled warmly at me and invited me to join her as she prepared the dish.

I watched in awe as Mrs. Patel deftly cleaned and deveined the prawns, marinating them in a blend of fiery red chili powder, turmeric, and tangy tamarind paste. She then ground together fresh coconut, coriander seeds, cumin, and garlic to make a thick, fragrant paste. As she heated up a generous amount of coconut oil in a large skillet, the kitchen filled with the sound of sizzling spices and the rich, buttery smell of the oil.

Mrs. Patel added the ground spice paste to the skillet, stirring it constantly until it released its heady aroma. Then she carefully added the marinated prawns, stirring them gently to coat them in the fragrant sauce. The prawns quickly turned pink and opaque, soaking up all the delicious flavors of the spices and coconut.

As the dish cooked, Mrs. Patel regaled me with stories of her own grandmother, who had passed down this recipe to her many years ago. She told me how her grandmother had learned to make Karwari Prawns from a fisherwoman who lived in the village, and how she had tweaked the recipe over the years to make it her own.

Mrs. Patel's eyes sparkled with pride as she spooned the finished dish onto a platter, garnishing it with fresh cilantro and a squeeze of lime. She urged me to try a bite, and as soon as I did, I was hooked. The prawns were perfectly cooked, tender and juicy, with a spicy, tangy kick that left my taste buds singing.

After that day, I begged Mrs. Patel to teach me how to make Karwari Prawns. She laughed and agreed, delighted to pass on her family's recipe to a new generation. We spent hours in her kitchen, grinding spices, marinating prawns, and cooking up batch after batch of this delicious dish.

Over the years, I have made Karwari Prawns countless times, for family gatherings, dinner parties, and quiet nights at home. Each time I make it, I am transported back to that hot summer day in Meera's kitchen, watching Mrs. Patel work her magic with those simple, fresh ingredients.

And now, as I sit down to write this recipe for you, my dear grandchild, I can't help but feel a surge of pride. I am passing on not just a recipe, but a piece of my own history, a connection to the past that stretches back through generations of strong, talented women who have shaped my life in so many ways.

So here it is, the recipe for Karwari Prawns, as taught to me by Mrs. Patel, with a few tweaks of my own. I hope you enjoy making it as much as I have, and that it brings you as much joy and satisfaction as it has brought me over the years. Bon appétit!

Categories

| Coconut Recipes | Curry Leaf Recipes | Fresh Chile Pepper Recipes | Indian Recipes | Lime Juice Recipes | Marathi Meat Dishes | Semolina Recipes | Tamarind Juice Recipes |

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