Rita Aunty’s Prawn Temperado, the Anglo Indian Way

The phone rings for a while before the unmistakable baritone voice of Rita Aunty answers the call.
Did I disturb you Aunty ? I ask.
You must be joking, Aunty responds, Solitude has never been my best mate and I yearn to speak to loved ones. And if you didn’t remember this old lady this morning, I would have definitely filed a formal grievance. She continues in jest.
Now how are S and you doing ? She enquires.
Good Aunty, and so thankful that we might have a vaccine soon.
And how are you ?
I am good, she responds. As good as one can be in these mad times.

Have you started visiting your church, I check, aware how much Aunty has been missing her Sunday service. (Not on one occasion in the last twenty years of my life had I missed Sunday morning service, she had lamented last time we had spoken. And look at what this deadly pandemic has done to me.)
Not yet, Aunty broods, you know how your children become increasingly more over-protective as you age. Strict mandate from them – no venturing out Mama, not till the vaccine arrives !!

I feel for Aunty but do understand J and R Didi’s perspectives – have I not been singing this same tune to Maa?
No going out Maa. No, not even to the vegetable shack just outside the community.
Wear a mask before you open the door.
And did you use a hand sanitiser after you received the parcel?
And did you remember to rinse the fruits and vegetables in the neem solution I had sent over?

You still there? Aunty asks.
Yes Aunty, I confirm, it’s just a couple of months. When you’ve braved this for so long, why not for just a bit longer ? I try to assure.
And you love reading Aunty, nows the time to catch up on all that reading.
Oh yes, she agrees, blessed to be able to replenish book supplies online.

The conversation flows.
And when I am just about to hang up, I remember I haven’t yet asked Aunty for the recipe of her delectable Prawn Temperado.
Aha, S still adores his Bagda Chingri, doesn’t he ? Aunty chuckles.
I smile.
She walks me through her recipe of Prawn Temperado – a little this, a little that, and you are such an expert cook beti, you’ll improvise along the way.

I cook Rita Aunty’s Prawn Temperado this morning.
The man, a blissful smile on a satiated face, asks me post lunch – So how’s Rita Aunty doing ?
How do you know I called her ?
No one else can whip up such a magical Prawn Temperado.
She misses you. Why don’t you give her a call next weekend ? I nudge.

And that’s Rita Aunty’s Prawn Temperado. Luscious Prawns. Earthy ashgourd. Stewed in coconut milk. Perfumed with curry leaves. And a handful of mellow spices. Spiked with chillies.
Just divine with piping hot rice on a winter day !!

And if you are as huge a fan as I am of Anglo-Indian cuisine, here are some must-tries during Yuletide season !!!

Prawn Temperado, the Anglo Indian Way

Prawn Temperado. Luscious Prawns and earthy ashgourd. Stewed in coconut milk. Perfumed with curry leaves. And a handful of mellow spices. Spiked with chillies. Just divine with piping hot rice on a winter day.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course Main Course

Cuisine Anglo Indian

Ingredients

  

For the Prawn Temperado

• 300 g bagda chingri or medium sized prawns, de-veined, de-shelled but heads intact
• 250 g chalkumro or ash gourd
• 3/4 cup coconut milk
• 3 medium onions finely chopped
• 1/2 tsp turmeric powder
• 10-12 curry leaves
• 10-12 green chillies slit
• 4 tbsp coconut oil
• salt to taste

For the Temperado Masala

• 1 tsp cumin seeds
• 1 tbsp coriander seeds
• 1 tbsp posto or poppy seeds
• 3/4 cup coconut freshly grated
• 2-3 cloves garlic
• 1 tbsp ginger grated
• 2 dry red chilies

Instructions

 

For the Temperado Masala

• Dry roast the cumin seeds, coriander seeds and red chillies. Once the spices have released their aroma, remove from flame, allow to cool to room temperature.
• Transfer the spices to a grinder, add the other ingredients listed under temperado masala, blitz with a splash of water to a make smooth paste. Keep aside.

For the Prawn Temperado

• Blanch the ashgourd in water (with just a pinch of salt added to it) till just tender. Drain from water, keep aside.
• Marinate the prawns with a little salt and a pinch of turmeric powder.
• Heat oil in a pan, shallow fry the prawns till light pink. Keep aside.
• To the same oil, add the curry leaves, let them splutter. Now add the chopped onions. Fry till soft and translucent.
• Add the above temperado masala paste, sprinkle in the remaining turmeric powder, cook over a medium-low flame till oil starts to get released from the masala.
• Carefully pour in ¼ cup of warm water, add the coconut milk, throw in the fried prawns, ashgourd and green chilies, bring to a gentle simmer.
• Cook over a low flame for 10 odd minutes, till the curry has a medium thick consistency. Allow to rest for 10minutes.
• Serve hot with steamed rice or appams or neer dosa.

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