When Gitanjali sent me the recipe, she sent it to me with the concern that it perhaps wasn’t frugal enough. May be it was not, two weeks ago, but as it stands today, it isn’t too lavish either. Supply chains have become better, seafood, meat and vegetables are becoming available again albeit still with some difficulty, and there is a need to bring in some degree of normalcy back into our lives and kitchens. It is time to tweak the definition of frugality, to include a little more consumption but with as less wastage of resources as possible.
That is not the only reason I chose Gitanjali’s recipe today. I also chose it because it is Mother’s Day. Sitting far away in Geneva, we bridged the social isolation and found solidarity through her regular posts about how Kim, her daughter was coping with the isolation. Yet, I know that this is one woman whose self worth would never be linked to her motherhood. She is everything that she is and complete in it, even without the stamp of being a mother. Though one could sense her concern and anxiety for her daughter, she never lost sight of the plight of the less privileged. And that is why today’s Frugal Kitchens is for her. For being a great mother and a badass mother, all wrapped in one.
Gitanjali’s Prawn Malaikari
Prawn malai curry (the way I make it)
250 gm prawn (pre-cooked, I get this from the supermarket), Ginger and garlic paste , Green chilli , Bay leaf, cinnamon stick, cumin, Turmeric powder , Chilli powder, Sugar (I use one teaspoon), Salt to taste , Fresh coriander, Coconut milk , Oil (I use mustard oil)
Heat oil in pan, add whole spices and wait for them to crackle and smell nutty.
Then add fresh ginger garlic paste and fry on medium high flame until the paste stops smelling raw – about 3/4 mins.
Add fresh chilli and then powdered spices (also sugar and salt) and let mix.
Then add prawns. As the prawns are pre-cooked you just need to stir them in for a minute.
Lower flame and add coconut milk.
Most recipes call for a boil, but I simmer the mix for five/six minutes and add chopped coriander just before I take it off the flame.
Serve on a bed of hot steamed rice with a side of fresh salad dressed with lime juice, salt and pepper!
Frugal enough?!
