This recipe came about as part of a food group challenge. I belong to a wonderful Food Group on Facebook called “Traditional Goan Foodies”. This is such a lovely group – wonderful people, lovely recipes – a perfect platform to exchange recipes, bounce food ideas and learn and share knowledge about traditional Goan food.
To commemorate the Group’s 2nd birthday David D’souza put out a challenge to come up with a goan/goan fusion dish incorporating 5 ingredients viz. red chillies, spinach, cashew nuts, goa jaggery and mango. You could use any protein of your choice and any other ingredients. It was quite an interesting and challenging feat – needed to put on my thinking cap.
I was quite pleased with the end result of the below dish.
6-8 medium sized spinach leaves cut fine
1 lb prawns cleaned, deveined and butterflied (I used about 40 medium size prawns with tails on)
Oil for deep frying spinach
Crumbing mixture of rice flour and desiccated coconut
Marinade for Prawns:
3 Kashmiri chillies
8 cashew nuts soaked
1 tsp ginger/garlic paste
¼ tsp jeera (cumin seeds)
¼ tsp turmeric powder
1 tbsp. of finely chopped green mango
1 to 1-1/2 tsp. goa jaggery, grated
Salt to taste
1 tsp oil
A squeeze of lemon
¾ tsp of cashew feni (optional)
1 cup un-roasted shelled cashew nuts (keep 8 aside for prawn marinade)
½ veg stock cube
A big pinch of nutmeg
Salt to taste
Pepper to taste
1 small garlic clove
- Soak the cashew nuts in warm water overnight.
- To make the cashew cream: Warm ¼ cup of milk and dissolve the stock cube. Add the nutmeg, salt and pepper to taste and allow to cool. In a mixer, add the soaked cashew nuts, garlic and the infused milk. Blend till it is smooth and creamy. Add more milk or water to bring it to the desired consistency. Empty into a bowl, cover and keep aside.
- Marinate the prepared prawns and keep aside for ½ an hour.
- Crumb the prawns and keep aside.
- When ready to serve, heat up the oil in a small pan. Add the shredded spinach leaves and deep fry. Do not let it burn. I do it in batches. Strain and empty onto some kitchen paper to drain. Sprinkle a wee bit of salt when warm.
- Take a frying pan/skillet. Add a bit of the oil. Fry the prawns until just done, do not overcook.
- Serve the prawns on a bed of fried spinach and accompanied by cashew cream.
- Keep the spinach strips long, do not chop fine. I place all the leaves one on top of the other, roll them together and then cut into strips.
- You can use your choice of ingredients for the crumbing of the prawns viz. semolina, breadcrumbs or even just rice flour.