Lip smacking delicacy……..a story of the east meeting the west, one to amplify your gastronomic pangs tenfold. An insight into the story of the ingredients followed by a mouth-watering recipe.
The journey of Tiger Prawns from the tidal coast of Sundarbans to our plates is not a pleasant one. Collecting tiger prawn seedlings is a profession of the women of Sundarban, the mangroves in India. Risking their lives from the jaws of crocodiles and tigers, they brave the chilled salt waters to collect the seedling for a meager sum of money. While these tiger prawns in the city are a pocket pinch of about Rs 600-800 per kg.
Relative of the cabbage family, broccoli hails from the Mediterranean. It gained its popularity in Italy since the Roman times. It gradually made its way in the British and American cuisine. Packed in beta-carotene, Vitamin C, K and rich in fibre; broccoli is often considered a natural detoxifier of carcinogens.
Let’s spice them up…
I tried to merge the east and the west in my culina and give the Italian broccoli dish my desi touch. Here’s presenting you, my version of spiced tiger prawns and broccoli.
Things you will need:
For the Marinate
- 6 tiger prawns de-shelled
- 2 tablespoon lime juice
- Garlic paste
- Olive oil
- Crushed black pepper
For the Sauce
- 1 bowl boiled broccoli florets
- 1 chopped green bell pepper
- 1 chopped tomato
- 1/2 cup tomato puree
- 1/2 cup diced onions
- 1 teaspoon ginger paste
- 1 tablespoon chopped garlic
- 1/2 cup fresh cream
- 50 grams cream cheese
- 1 teaspoon dried chilly flakes
- 1 teaspoon oregano
- 1/2 teaspoon rosemary
- 1/2 teaspoon basil
- 2 tablespoon olive oil
How to make?
- Take the prawns and add olive oil, black pepper powder, garlic paste, lime juice and a pinch of salt to it. Marinate in the refrigerator for an hour.
- Take the fresh cream and cream cheese and put them in a blender. Blend them smooth.
- In a pan heat olive oil and add the chopped onions and garlic. Toss till light golden.
- After the onions and garlic have gained colour, add the ginger paste and mix well.
- Now add the tomato puree followed by oregano, rosemary, basil and chilly flakes. Continue stirring the sauce to avoid letting it stick at the bottom of the pan.
- Now add the chopped bell pepper, tomatoes and boiled broccoli. Mix well to let the sauce evenly reach all the vegetables.
- While the sauce is cooking, heat oil in another pan and lightly fry the prawns.
- Add the fried tiger prawns in the sauce.
- Lastly pour the cream & cheese blend and mix it evenly with the rest of the curry.
- Serve hot with pasta or pita bread.
Notes from my culina:
- Before cooking, let the marinate thaw to retain the tenderness of the prawns.
- Olive oil can be substituted with vegetable oil.
- Cabbage isn’t a bad alternative to broccoli, in case you are on a budget dinner.
- For the calorie conscious foodies, you can replace cream and cheese with hung curd.