We wanted to have a Prawns dish last night and my wife gave me an idea to try a new recipe so I referred to one of my all-time favourite recipe books “The Art of Indian Cuisine” by Mr. Rocky Mohan; this along with Prashad Masters has such brilliant and well-described recipes that I have to look no further! All the recipes I have tried from these 2 books so far have come out wonderfully delicious. And this time was no different.
A spicy dish from the West Coast of India, Sondhia (pronounced as sohn-dhya) is best served with Hot Tawa Rotis.
We had bought a huge pack of big-sized frozen prawns and I used them to make this recipe. It came out mighty delicious, hot & spicy, was made with minimal effort and loved by both of us! This recipe is surely not for the light-hearted as I was sweating due to the heat quotient after I finished my meal! Do give it a shot if you are a fan of spicy prawn recipes.
750 grams Prawns – Deveined, Washed and Pat Dry
Cinnamon – 1 2-inch piece
Black peppercorns – 20-25
For the Marinade:
Red Chilli Powder – 2 tbsp
Turmeric – 1/2 tsp
Zeera Powder – 1 tbsp
Fresh Garlic Paste – 2 tbsp
Green Chillies – 4, Finely Chopped
Lemon Juice – 3 tbsp
Salt as per taste
Butter – 3 tbsp
Water – 1.5 cups
1. Boil the water in a pan, add the prawns, cinnamon and peppercorns.
2. Cover the pan, lower the heat and let it simmer for 20 minutes. Strain the stock, discarding the whole spices and keep aside the prawns & the stock (it should measure 1 cup).
3. Marinate the prawns with all the ingredients for 45 minutes.
4. Now heat the butter in a pan, add the prawns marinade, cook it on high heat for 3-4 minutes till the prawns get fried a bit.
5. Pour the stock and bring to a rapid boil, cook uncovered for 4-5 more minutes until the prawns are tender.
6. Serve piping hot with tawa rotis and enjoy the Sondhia!
7. Thank Mr. Rocky Mohan first and me later.
So till the time we meet again…
Cheers to life…
Till then ride safe and have safe sex…
Hasta la Victoria Siempre…