Thank you for all the kind comments and love I received for my last food post - Futi Kadhi or Mangostein Cooler. Since it was such a simple and everyday dish from a GSB(Goan)Kitchen it just strengthened my belief that simple food always delivers irrespective of which part of the world it originates from.
Today I am bringing you another Goan dish that is cooked in most Goan households on a regular basis. It is a very simple and wholesome dish made with minimal ingredients that would be available readily in most Indian Households.
Goan Prawns Rawa Fry are made by marinating the prawns with turmeric, chilli, ginger and garlic and then crusted with a mixture of semolina and rice flour and pan fried till crisp. Prawns or Kolmi (in Marathi) or Sungte (in Konkani) are a staple fish prepared in most Konkani Kitchens. This was the first fish that was introduced to me as a kid and my love for it has only increased manifolds over the years. This is one recipe that is loved by all my fish eating friends and I am always asked to make this when they visit me. It is also one of the easiest ways to cook prawns and if you are a novice in the kitchen or a bachelor learning to cook or a student living by yourself this is the best prawn dish to start cooking with.
So here is the traditional, simple and wholesome recipe for Goan Prawns Rawa Fry or Goan Semolina Crusted Fried Prawns.
- Medium sized Prawns – 250 gms or about 30 in number
- Asafoetida- 1/4th teaspoon (Optional)
- Salt to taste
- Ginger Paste – 1.5 teaspoon
- Garlic Paste – 1.5 teaspoon
- Lemon Juice – 2 teaspoons
- Turmeric- 1 teaspoon
- Degi Mirch powder – 2 teaspoons or less as per taste
- Fine Semolina – 2 tablespoons
- Rice Flour- 3 tablsepoons
- Oil – enough to pan fry
- Wash and devein the prawns and pat them dry. I get prawns without the tail but feel free to keep the tail intact if you like them that way.
- Next take a bowl add the ginger and garlic paste, asafoetida, turmeric powder, chilli powder and mix well. Next add the lemon juice and you will see that it will become a thick paste.
- Add the prawns to this paste and using your hands mix them well with the paste so they are well coated. Cover them and keep them in the fridge for 15- 30 minutes.
- Now take a flat pan / griddle or a grill pan and heat it on medium flame. While the pan is heating take a plate and mix the semolina and rice flour together.
- Coat each marinated prawn in this mixture and lay them flat on the pan that is heating. Lay about 10 – 12 prawns at a time. Now add some oil over the prawns enough to cook them but do not drown them in oil.
- Heating the pan first and laying prawns on them and then adding oil is the key to getting crispy fried prawns and they tend to soak less oil as well. This is my mum’s tip that never fails.
- Let them cook on one side for 2-3 minutes you will notice they start curling which means they are cooked on one side.
- Now use a spoon to slowly turn them over. Be careful as you do not want the crispy coating to fall off while turning them over.
- Now you might add a bit more oil over the prawns again after you have turned them. Since we only added about 1 tablespoon oil before you could add about 1 tablespoon oil now when you turn the prawns.
- It is not too indulgent and still healthier than deep fried fish.
- Your Goan Rawa Prawns Fry are now ready. They honestly need no accompaniment and can be eaten as a snack by themselves. I also like them with some more lemon juice squeezed over them.
Aah I am drooling just thinking of this plate of traditional home-cooked Goan food. I am eagerly awaiting my Mum and Dad’s visit to Melbourne in Feb 2016 so I can get pampered with all this home-cooked food. Believe me I am drooling in anticipation.