This is my adaptation of a Parbhi recipe which is more often than not prepared using bombil… I’ve replaced the bombil with karandi and made a few tweaks to my Mum and Aaji’s recipe… The resultant curry is tangy and pairs perfectly with steaming white rice and simple fried fish on the side.
Ingredients (Serves 2)
Grated Coconut – 1 cup (3/4th for coconut milk and 1/4th for paste)
Garlic – 3 cloves (2 for paste and 1 for tempering)
Peppercorns – 5/6 nos
Tamarind – a small ball (use more /less depending on how sour you’d like it)
Rice flour / 1 tsp rice soaked in water for 20 minutes
Baby Prawns aka karandi – 1/4 cup
Hing – 1/4 tsp
Oil – 1/2 tsp
Coriander leaves to garnish
Method
Grind 1/4 cup coconut to a fine chutney like paste along with 2 cloves of garlic, tamarind and peppercorns and salt to taste. Add a tsp or so of water if required.
Use 3/4 cup coconut to obtain thick and thin extracts (coconut milk) – blend the coconut first with 1/4th cup water and squeeze out the juice… Strain and set aside – this is the thick extract.
Add 3/4 cup water and repeat this process to obtain thin extract. While blending this time around, add the rice / rice flour… Squeeze and strain.
In a thick bottomed pan, heat 1/2 tsp oil, add hing and a crushed garlic clove. Sauté till golden.
Add the ground coconut paste and sauté for a minute. Add the thin extract and bring to a boil.
Add the prawns and reduce the heat to a gentle simmer. The prawns should get cooked in a minute or so.
Once the prawns are cooked, add the thick extract and simmer further for 3/4 minutes. Once the thick extract is added, keep the heat gentle and do not allow the curry to come to a boil.
Add the chopped coriander leaves and serve warm with the steamed white rice and some fried fish alongside.
Perfect comfort food for a wet muggy day…
