Prawn N Corn

Food to me is not just the food in itself but also the smells, the colours, the texture and the emotions! During our trip to Goa earlier this year my brother introduced us to fish cooked in Goan Rechado masala. Spicy, tangy, gorgeous red masala.. I fell in love with it instantly. And bought a packet so I can try some tricks with it here...

So here's what turned out.... I call it Prawn N Corn dedicated to the "Sushegaat" time we spent on the Goa beaches! Make sure you have some chilled beer or wine ready by the time you finish this yum yum!

You need....

Prawns – 250 grms

Babycorn – 250 grms

Bell peppers – half (cut in juliennes, pick peppers of the colours of your choice)

Rechad Masala – 1 or 2 table spoons (depending on your thresh hold for spices; I used 1) http://www.thespiceguys.net/CD_Spice_Book/Indian%20%28Goan%29%20Rechad%20Masala%20%28Spice%20Paste%29.htm

Onion – 1 medium size cut into 4 pieces

Parsley – 2 teaspoons

… and this to bathe (read marinade) the prawn n corn...

Maida - 1 cup

Cornflour - 1 table spoon

Kasuri methi – 2 tsps

Salt

Chilly powder – 1 tsp

Pepper – 1 tsp

Egg – 1

Oil for frying

Here's how you make magic your tummy will love...

First mix all ingredients for marinade (except oil) in a bowl. Dip the babycorn in the batter and deep fry in oil. Repeat the same with the prawns. Make sure to not overcook them as they have to be cooked some more later with masala. Set these aside in a plate, use paper towels to drain excess oil.

In another pan heat a tablespoon of oil. Gently saute the onions followed by the bell peppers for 2 minutes each. Now add a tablespoon of Rechad masala and mix. Cook for another 3 mins. This is a good time to add the fried corn n prawn. Mix it well with the masala and cook covered. Add some more Rechad if you think you need more spice and little salt. Sprinkle some parsley and turn off heat.

If you are vegetarian you could use paneer/cottage cheeze or potatoes instead of prawn.