5 Ways to Eat Prawns in India

 

For those that live in the coastal regions of India, the deep blue sea offers a thriving larder filled with a host of nutritious and delicious ingredients. As well as all manner of fish, prawns play an important role in the Indian diet – particularly in the south of the country.

Here in the Kolkata, many curry houses tend to offer a prawn version of most of their curries – this dish tends to be the go-to option for those of us that find red meat too heavy but are looking for more protein than a straight vegetable curry can provide. However, prawns are a versatile ingredient and in the capable culinary hands of this inventive global cuisine, they are transformed into so much more than a simple meat substitute.

Here are some of our favourites:
1.    Malai Prawn Curry
Malai prawn curry is a particular favourite of the West Bengal region of India. In this East Indian state, not only the proximity of the sea but the numerous freshwater channels that spider-web the land mean the chefs of the region are inundated with fresh seafood on a daily basis. This dish involves dunking prawns in a thick, creamy coconut gravy, spiced with luxurious, warming flavours. Notes of cinnamon and ginger offer a rich, fragrant aroma to this curry and the buttery smooth sauce blends with the prawns to form an irresistible texture.

2.    Prawn Balcho
Prawn balcho is a specialty of tiny Goa, famed for its flavorsome cuisine and its contribution to the repertoire of mouth-watering vegetarian and pescatarian recipes that India is famous for. A vibrant, red masala featuring hot, red chilies and the distinctively sour notes of tamarind characterise this prawn dish. Enjoy with the regional drink feni; an alcoholic brew made from coconut palm or cashews.

3.    Koliwada Prawns
This style of cooking prawns is believed to have originated in Mumbai but is now enjoyed throughout the coastal regions as a tasty snack. Full of crunch and deep-fried flavour, these crispy treats are coated in a spiced batter with a deep red hue – a result of the chilli powder and cayenne pepper that are added to the mix. The mouth-watering blend of crunchy outer shell and firm yet tender prawn beneath makes this an unmissable Indian snack.

4.    Prawn Pollichathu
This Keralan speciality typically involves smothering plump, little prawns in a lovingly prepared masala made up of all our favourite Indian spices – coriander, turmeric and chilli powder, to name but a few. Tomatoes and coconut milk thicken the mixture up and provide a tantalising balance of tangy flavour and creamy texture. Traditionally, this dish would be baked in a banana leaf. No banana leaves to hand? Aluminum foil works just as well.

5.    Prawn Pulao 
An easy and filling one-pot dish, the pulao is one of India’s favourite exports. Not as fiddly to create in the kitchen as the temperamental biryani, the layers of which need lots of attention, the pulao is an excellent way to use up all that leftover rice after an Indian feast. This Goan classic has a delicate, aromatic flavour and teams cashew nuts with chunky prawns to create a mouth-watering feast.