INSTANT PRAWN MOLHO RECIPE
The recipe for Goan Instant Prawn Mole is not just an “instant recipe”, but an “instant hit” as well. I tried out this dish with the few prawns waiting to get out of my freezer. As they were already shelled and deveined, it was a matter of minutes before I got this "instant dish' rolling and sitting pretty.
Ingredients
- 15-20 large prawns (washed, cleaned & deveined)
- 2-3 onions
- 1 tsp freshly ground black pepper powder
- 2 tsp red chilli powder
- 1 tsp garam masala powder
- 1 tsp ginger garlic paste
- 2 tbsp tomato ketchup
- 1 tsp grain sugar
- ¼ cup vinegar (I used Kalvert's brown vinegar)
- 3-4 tbsp oil
- 20 curry patta
- A pinch haldi powder
- ⅓ cup water
- Salt (to taste, say a teaspoonful)
Instructions
- Marinate the prawns with half of the suggested quantity of salt and keep aside for 15-30 minutes.
- Combine the rest of the spices with vinegar (except of course the ginger-garlic paste and curry patta).
- Fry the prawns in a couple of spoons of oil and place the fried prawns on absorbent tissue.
- Add yet another spoon of oil and saute the curry patta, onions, ginger-garlic; then add the spice powder paste on a reduced flame. (You know you have to saute these ingredients one after the other and not all together).
- Add the marinated prawns, sugar, remaining salt and water.
- Drop-in a dollop of ketchup towards the end, when cooked. I paired the mole with“oil fried rice” which is nothing but steamed rice mixed with the residue “pan” masala that you get after frying and before you cast the pan into the sink to wash.