This prawn recipe is a spicy lover's dream, loaded with mouthwatering and exhilarating flavours. There are many different curries and distinct regional flavours in South Indian food, especially Konkani cuisine. It is well-known for its mouthwatering fish and prawn curries made with coconut and fresh spices. At dinner gatherings, you can serve this delicious Konkani javla (prawn) with roti or rice. A dish that is so delicious that your visitors will want to eat it all.
Prawns from freshwater are abundant in minerals. According to a 2017 article in Fishery Technology, prawns are rich sources of magnesium, potassium, phosphorus, calcium, and copper. The report's authors observed that, for the most part, prawns taken throughout various seasons had distinct mineral profiles. Prawns also provide a variety of beneficial vitamins. For instance, they're a fantastic source of the vitamins B1, B2, and B3, as well as A, D, and E.
Humans And Seafood
Archaeological relics from the Palaeolithic show that harvesting, preparing, and eating seafood are old customs. The Neanderthals, an extinct human species that was contemporaneous with early Homo sapiens, appear to have started eating seafood at sites along the Mediterranean coast beginning around the same time, according to evidence found in a sea cave at Pinnacle Point in South Africa. Homo sapiens (modern humans) were found to have harvested marine life as early as 165,000 years ago. Tianyuan Man, a 40,000-year-old anatomically modern human from eastern Asia, ate freshwater fish on a regular basis, according to isotopic analyses of his skeletal remains. Archaeological findings like shell middens, discarded fish bones, and cave paintings demonstrate how crucial and widely consumed sea foods were for survival.
Ingredients :
• 2 cups of baby prawns
• 1/2 bunch Spring onions
• 6- 7 Garlic pods
• 1 tbsp cooking oil
• 2 green chilies
• 8 - 10 fresh kokum pieces
• 1/2 tsp red chilli powder
• 1/4 tsp Turmeric powder
• Juice of half lime
• Coriander leaves
• Salt to taste
Instruction to cook Konkani Javla:
• Under running water, rinse and sanitise the prawns in a sieve. Allow all of the water to drain
• Heat 1 tablespoon of oil in a heavy-bottomed pan. Add Green chiles, garlic, chopped onions (excluding the green parts of spring onions), and sauté until the onions are transparent
• Add the prawns that have been squeezed dry and mix them thoroughly with the onions
• After sautéing for 2 to 3 minutes, reduce the heat and add the dry spices and kokum
• Cover the pan and cook it on low heat in the water that the tiny prawns release
• Add the spring onion greens and cook for 5-7 minutes. You can toss all at once too
• Add lime juice and salt when the prawns have finished cooking. Mix thoroughly, and heat for about 2 minutes, or until the mixture is fully dry
• Add the chopped coriander leaves at this point, cover, and wait 5 minutes to serve
• Serve it with rice and dal as a side dish. Or as a main dish served with roti and a side salad
Make this flavourful Indian prawn masala stew for people who enjoy spicy food and seafood.
