"It was one of those March days when the sun shines hot and the wind blows cold: when it is summer in the light, and winter in the shade." - Charles Dickens
Irish Smoked Oatcakes, Handmade Shortbread Biscuits with Chocolate and Orange were on top. Underneath were two beautiful packages tied with ribbon. Inside were were handmade fruit rolls tasting of mango, banana, pineapple, blueberry, cardamom and nutmeg.
Under layers of tissue I found Almond bars made with coconut, seeds and banana. My daughter began devouring the almond bars. She has threatened to hide them from the rest of us.
The recipe calls for a number of things I didn't have, curry leaves, Garam Masala, ginger and garlic paste and dessicated coconut. With the help of my friend Natasha I was able to navigate the Indian grocery in Elmsford and buy all the appropriate items. (I usually borrow Indian spices from Natu, but I think it's high time I bought my own supply. Natasha, I think you'll agree.)
Curry leaves turned out to have a bit of a bite and an unusual fragrance. They really give the Hirali a lift. Seek out fresh ones if you can. Neeta says they can be omitted.
These are fresh curry leaves. Natasha tells me that leftover leaves can be frozen.
I served the Prawns Hariyali with basmati rice, raita and garlic naan. It was a meal fit for a Mahārāja.
I copied the recipe directly from Neeta's blog. But have a look yourself and you will find recipes of the goodies in my box.
750 gm uncooked Prawns ( I used one pound)
2 tablespoons Oil
2 Onions - finely chopped
1 big tablespoon Ginger Garlic Paste
1 teaspoon Turmeric powder
1 teaspoon Cinnamon powder
1/2 teaspoon Cardamom powder
1 teaspoon ground black Pepper
1 tablespoon Cumin powder
3 tablespoons dessicated Coconut ( I used unsweetened shredded)
2 cups Green Paste
2 teaspoon Garam Masala
1 teaspoon sea salt or more if required
1 teaspoon sea salt or more if required
Lemon Juice
Green Paste :
Fresh Coriander, Fresh Mint, Curry leaves
Ratio of 1 : 1/4 : 1/4
Process all together to make a thick paste,
adding a little water as needed.
Prawns Hariyali :
Heat the oil in a deep pan,
saute the chopped onions till they change color
and become light brown.
Add the ginger garlic paste and fry on gentle heat.
Add all the dry spice powders, salt and a drizzle of water just
to keep it very lightly moist.
Saute it all together for a couple of minutes.
Add the dessicated coconut and fry for another 2 minutes.
Then add the Green paste and fry together till all
the ingredients are cooked, nothing remains raw.
Finally add the uncooked prawns and mix gently till
the prawns are coated with the Green Masala.
Let it simmer till the prawns are cooked,
Be careful not to over cook the prawns or else
they get rubbery and lose their right texture and taste.
Add lemon juice to garnish before serving.
The post before the Prawns Hariyali, Neeta had awarded me the Happy 101 and The Sunshine Badge. It was in the Happy Sunshine Post where she suggested we keep these two awards together. I agree, it's a great idea Neeta!.
Here are the rules, You are required to list 10 things that make you happy and try to do one today. Award 10 other bloggers that brighten your day and bring you sunshine. The 10 bloggers receiving the award must link back to my blog.
The things that make me happy?
My children:-), Friends, Traveling, Cooking, Photography, Books, Writing, Knitting, Learning new things and Blogging!
I pass these two awards onto;
All of these blogs make me smile again and again. Thanks everyone!
I've been so remiss in my blogging I've missed being a part of The Saturday Blog Showcase. Hosted by Ann at Thibeault's Table and Lori at All that Splatters, visit and have a look at what's cooking this Saturday.
All text and photos are property of The Gypsy Chef
