the pepper cook

I love cooking seafood because it’s easy, quick, and absorbs so many favours. I had lots of fun last year creating this recipe and collaborating with the team from Cambay Tiger to shoot this video  (not to mention that the prawns were plump and delicious!) The red chili paste in these prawns is inspired by the spicy Recheado masala used to stuff fish, which I fell in love with on my last trip to Goa.  These Goa-inspired prawns are easy peasy and this recipe will be a big hit with both your family and friends!

Ingredients:

• 350g-400g / about 20 pieces’ medium-large prawns, cleaned and deveined (without shell)
• 1 teaspoon salt (or to taste)
• 1 teaspoon turmeric
• 5” piece of ginger, chopped, divided
• 6 cloves garlic, roughly chopped, divided
• 1 small onion (about 3” diameter), sliced thinly
• 3 tablespoons Goa-inspired red chili paste (see below)
• 3 tablespoons coconut oil Click here to buy

Instructions:

1. Marinate prawns with salt, turmeric, and half of the chopped ginger and garlic.
2. Heat oil in a frying pan on medium heat, add remaining ginger, garlic and fry until the bits start changing color to a golden brown, about one minute. Add onion and fry for another minute.
3. Add prawns, and fry for 3-4 minutes until prawns change colour.
4. Add 3 tablespoons of red chili paste. Fry for another 3-4 minutes so flavor gets combined.
5. Serve hot with rice.

Goa – Inspired  Red Chili Paste

Ingredients:

• 15 dry Kashmiri chilies Click here to buy
• 150ml malt vinegar
• 5 cloves garlic (about 15g)
• ½ teaspoon ground cumin
• ½ teaspoon ground turmeric
• ½ teaspoon ground cloves
• ½ teaspoon ground cinnamon
• ½ teaspoon freshly ground pepper
• 2 tablespoons jaggery
• 1 teaspoon rock salt Click here to buy

Instructions:

1. Soak chilies in vinegar for 2-3 hours.
2. Grind chilies and remaining ingredients in a food processor or blender to make a paste.

Makes about 200ml of paste.

Critical Ingredients:  Kashmiri chilies are a must, but if you can get fresh Hungarian peppers that have a lot of colour use them. Any not-so-hot chilies with a lot of colour will do. If you don’t have jaggery use brown sugar, raw sugar, or honey. Even maple syrup will do! Most people don’t keep rock salt or black salt at home – it gives a nice sulphuric flavour to food.  Go ahead and use regular salt!