Sondhia

A spicy dish front the west coast of India, Sondhia (sohn-dhya) is best served with Chapatti. Remove the seeds from the chillis if you prefer a milder dish.2 lb. uncooked Dublin Bay prawns

1 teaspoon hot chilli powder

1 teaspoon ground cumin

2 teaspoons turmeric

½ teaspoons salt

3 garlic cloves, crushed

3 green chillis, finely chopped

4 tablespoons lemon juice

10 fl. oz. water

4 tablespoons vegetable oil

2 tablespoons finely chopped fresh coriander leaves

Shell the prawns and reserve the shells. Devein the prawns and wash them under cold running water. Pat them dry with kitchen paper towels and put them in a large mixing bowl. Set aside.

In a saucer, combine the chilli powder, cumin, turmeric, salt, garlic and chillis. Add just enough of the lemon juice to make a paste. Rub the paste into the prawns and set them aside for 1 hour.

Meanwhile, in a medium-sized sauce-pan, bring the prawn or shrimp shells and the water to the boil over moderate heat.

When the water boils, cover the pan, reduce the heat to low and simmer the shells for 20 minutes. Remove the pan from the heat and strain the stock into a measuring cup. Discard the shells. Reserve 8 fluid ounces of the stock.

In a large frying-pan, heat the oil over moderate heat. When the oil is hot, add the prawns . Reduce the heat to low and cook, turning the prawns over frequently, for 5 minutes or until they turn pink. Stir in the reserved stock, increase the heat to moderate and bring the mixture to the boil. Reduce the heat to low and simmer, uncovered and stirring occasionally, for 20 minutes or until the prawns are cooked and tender. Stir in the remaining lemon juice and the coriander leaves.

Remove the pan from the heat. Spoon the mixture into a warmed serving dish and serve immediately.

A hot, spicy dish of prawns or shrimps from the west coast of India, Sondhia should be served with Chapatti and some chilled lager.

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