Prawns Exotica Unveiled: Geita C.'s Secret Recipe Revealed

eet our Lifetime Member Geita C., a former News Reporter for Doordarshan who seamlessly transitioned into the world of passionate home baking. Now the proud owner of a home bakery specializing in made-to-order cakes, her culinary journey took a delightful turn from news reporting to the aromatic realm of baking.

Among the many delectable creations, there's a star in her repertoire - Prawns Exotica. This dish, a perennial favorite among family and friends, holds a secret ingredient that keeps everyone guessing. The recipe, attributed to her mother, showcases her ability to infuse traditional recipes with a personal touch.

"The flavors are very subtle; it doesn't overwhelm with masalas, and it truly tastes sublime," she shares, highlighting what sets Prawns Exotica apart. The dish is a testament to her ability to infuse traditional recipes with a personal touch.

Her cooking inspiration comes from none other than her mother. Reflecting on her influence, she says, "My mother was my inspiration. She would make delicious dishes with the simplest of ingredients and in the shortest amount of time."

She imparts a valuable cooking tip passed down from her mother: "When you heat oil for cooking, always add a teaspoon of sugar and allow it to caramelize. This adds a rich color to your gravies."

While finding immense joy in the kitchen, her passions extend beyond cooking. An avid dancer, she reveals another layer to her multifaceted personality.

Expressing her culinary aspirations, she shares, "I would love to learn to make sushis." This desire to explore and master diverse cuisines showcases her adventurous spirit in the kitchen.

For those just embarking on their culinary journey, she offers sage advice: "Always keep your cooking simple. Don't add too many spices or use too many ingredients. The simplest always tastes the best."

In the spirit of sharing her culinary expertise, Geita graciously provides the recipe for her Prawns Exotica:

Ingredients:

• Big prawns. 1 kg
• Coconut.  1 large
• Onion.   3 large
• Garlic.    6 cloves
• Ginger.   1 and half inch
• Green chillies.  6/7 pieces (2 for seasoning, 2 for paste, 2 for garnishing). You may add more if needed
• Bay leaf.   2/3
• Tomatoes  3
• Kashmiri red chilli powder 
• White wine (opt for lemon if you want to make the dish alcohol free)
• Salt
• Sugar

Method:

Clean the prawns and devein it. You can keep the head but remove the shell from the body. Marinate the prawns with a bit of salt and a teaspoon of ginger garlic paste. Add a cup of white wine. Allow it to rest in the fridge for 4 to 5 hours. 

Crush the coconut and take out the milk. You can also use the ready-made packed coconut milk. However, fresh coconut milk always tastes better. 

Now make a paste of the onions, ginger, garlic, green chillies. Make a separate paste of the tomatoes. 

Lightly fry the prawns in hot oil till it’s slightly pink. Don’t overly fry. Just dip the prawns in hot oil, turn it over and take it out. 

In another pan heat oil. Add bay leaf and slit green chillies. Add the paste of onion ginger and garlic. Fry till it’s brown then add the tomato paste. Once the tomato paste is reduced and merged with the other masalas pour in the coconut milk. You may add a bit of red chilli powder depending on the level of spiciness required. When it reduces to half add the prawns. Add salt and one teaspoon of sugar. Don’t cook prawns for long or it will become rubbery. Before removing add half a cup of white wine (if you want to make the dish alcohol free then just add some lemon) and slit green chillies.  And voila!! Your Prawns Exotica is ready! 

Can be had with rice or naans or parathas.

Geita C.'s Prawns Exotica, a fusion of tradition and personal flair, showcases her culinary finesse with a secret touch. Her simple yet flavorful recipe, inspired by her mother, embodies the essence of tasteful simplicity for aspiring cooks.

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