Masalaprawns
SERVES4 ASA SMALLSTARTER
AtSassoonDock,theraucous
fishmarketinsouthBombay,
youcanfindseacreaturesof
everyshape,sizeandflavour,
laidoutinbasketsorpiledin
vastheapsonthefloor.You’ll
needtostartthisrecipea day
ahead to strain the marinade.
300 gmpeeledrawkingprawns
(tailshellson),deveined
2 tspchickpeaflour
30 gmunsaltedbutter,melted
Coriandersprigsand
Limewedges,toserve
MASALAMARINADE
1-2 greenchillies
1 smalltomato(60gm),
halvedanddeseeded
1 tbspvegetableoil
1 tsplimejuice
1 largegarlicclove
1 springonion,trimmed
1 cmpieceginger,peeled
1/4 redonion
Stalksfrom½ bunch of
coriander
1 Placea sieveovera bowl
andlinewithmuslin.Blitz
allmarinadeingredientswith
½tspfineseasaltand¼ tsp
coarselygroundblackpepper
ina blendertoa smoothpaste.
Tipintolinedsieve,cover
andleavetostraininthe
fridge(6 hoursorovernight).
2 Heata fryingpanover
mediumheat.Addchickpea
flourandtoast(2-3 minutes),
keepingit moving.Transfer
toa plateandallowtocool.
3 Removemarinadefrom
fridgeanddiscardanyliquid
thathascollectedinthebowl.
4 Patprawnsdrywith
absorbentpaperandplace
ina bowl.Addtoastedchickpea
flour, tosstocombine,thenadd
marinadeandmixwell.Cover
andrefrigerate(2-3 hours).
5 Heatabarbecueorgrillpan
overhighheat. Basteprawns
withmeltedbutterandgrill,
turningoccasionallyuntillightly
charred(3-4 minutes).Serve
prawnsscatteredwith
coriander,withlimewedges
on the side for squeezing.➤
ThisextractfromDishoom:
FromBombayWithLoveby
ShamilThakrar,KaviThakrar
& NavedNasir(Bloomsbury,
$49.99),hasbeenreproduced
with minorGT style edits.GOURMET TRAVELLER 87