What do you do with two weeks of free time after months of classes and traveling? When I originally planned my Spring Break vacation, flying to Goa and enrolling myself in culinary classes was the furthest thing from my mind; however, after one intensive week of cooking and visiting some of Southern India’s traditional markets and spice farms, I wasn’t sure I wanted the vacation to end. After months of choking down Indian food and learning time and again that my spice tolerance is quite low, this experience made me appreciate some of the great cuisine of Northern and Southern India. Below are two of my new favorite recipes for everyone else to try their hand at!
Chemeen Kari (Prawn Curry)
Mix sliced onion, green chilies, powdered spices, curry leaves, ginger, garlic, and salt. Rub this mixture onto the prawns and keep aside for ½ hour.
Heat coconut milk on low flame while stirring constantly. Add lime juice to prawn marinade. In separate pan lightly sauté prawn mixture in oil. Then add prawn mixture to warmed coconut milk. Cover and simmer on slow flame till done.
To top off the curry: heat coconut oil in a separate pan, add one finely chopped onion and cook to a light brown. Sprinkle browned onion over curry. Serve hot.
Kheer/Payasam/Doodh Pak (Rice Pudding with Cardamom and Nuts)
Bring the milk to a boil stirring continuously. In another pot, heat ghee, add the drained rice and stir fry till it changes colour slightly. Add the milk and simmer till rice is cooked completely stirring constantly to stop it sticking to the bottom. Cook till milk thickens. Add cardamom powder, sugar and raisins. Stir in saffron and serve garnished with almonds and pistachios.
You can also use vermicelli instead of rice. The vermicelli variation is called sevyian.
(Article by Jane)