A connoisseur of gastronomy was congratulated on his appointment as a director of of indirect contributions at Perigues: and, above all, in the pleasure there would be living in the midst of good cheer, in the country of truffles, partridges, truffled turkeys, and so forth. “Alas !” replied with a sigh the sad gastronomer, “can one really live at all in a country where there is no fresh sea-fish?” – Jean- Anthelme Brillat-Savarin.
I, being a true Bong (slang for Bengali) would take the liberty of extending this quote to not only fish, but also to all seafood across the board. From my fish, crab, shrimp, and prawn recipes, you all have realized by now how fond I’m of creating new dishes out of seafood, so much that I also learnt a superbly efficient trick of driving out fish/seafood odor from your home so that you can cook them extensively in your home kitchen. For those of you who love a slightly tangier recipe than the ones I’ve already published, here’s a quick look at my newest invention, prawn curry cooked with pickled jalapenos.
- 1 lb of fresh or frozen prawns, peeled and deveined
- 1 bottle of Mt. Olive (delicatessan style) Jalapeno slices: available at any grocery store
- 2 small potatoes, finely sliced (you may avoid potatoes if you’re scared of consuming extra carb; potatoes will however impart some kind of a texture to the dish once the prawns get soft after cooking)
- 4-5 cloves of fresh garlic, finely minced
- 1/2 teaspoonful of each of powdered paprika and red chili powder
- 2 tablespoonfuls of Schezwan Sauce
- 2 coarsely chopped large tomatoes
- 1 bunch of fresh cilantro
- Salt to taste
- Marinate the prawns with salt and red chili powder for 10-15 minutes and toss them in a skillet until the prawns look golden. Set them aside.
- Heat olive oil in a skillet and add the garlic so that the oil absorbs the garlicky flavors.
- Add the potato slices and sprinkle them with salt to taste and fry until golden.
- Add the paprika powder and 8-10 chopped jalapeno slices (you can adjust the jalapeno amount based on your desired spice level).
- Add the tomatoes, drizzle with Schezwan Sauce, and sautee until the potatoes get cooked.
- Add the prawns and mix well with potatoes and spices.
- Garnish with fresh cilantros.