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.
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
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 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…