Sondhia (Spiced Prawns or Shrimps) recipe
information
Sondhia is a classic dish from the west coast of India.
ingredients
Sondhia is a delicate dish of spiced large Dublin Bay prawns (large Gulf shrimps').
1 kg (2 lb) Uncooked Dublin Bay prawns (large Gulf shrimps)
1 tsp Hot chilli powder
1 tsp Ground cumin
2 tsp Turmeric
1 1/2 tsp Salt
3 Garlic cloves, crushed
3 Green chillis, finely chopped
50 ml (2 fl oz) 1/4 cup Lemon juice
300 ml (10 fl oz) 1 1/4 cups Water
50 ml (2 fl oz) 1/4 cup Vegetable oil
2 Tbs Finely chopped coriander leaves
1 tsp Hot chilli powder
1 tsp Ground cumin
2 tsp Turmeric
1 1/2 tsp Salt
3 Garlic cloves, crushed
3 Green chillis, finely chopped
50 ml (2 fl oz) 1/4 cup Lemon juice
300 ml (10 fl oz) 1 1/4 cups Water
50 ml (2 fl oz) 1/4 cup Vegetable oil
2 Tbs Finely chopped coriander leaves
method
1. Shell the prawns (shrimps) and reserve the shells. De-vein, then run the prawns (shrimps) under cold running water. Pat them dry with kitchen towels and transfer them to a large mixing bowl. Set aside.
2. Combine the chilli powder, cumin, turmeric, salt, garlic and chillis, then stir in just enough lemon juice to make a paste. Rub the paste into the prawns (shrimps) and set them aside for 1 hour.
3. Meanwhile, put the prawn (shrimp) shells and water into a saucepan and bring to the boil. Reduce the heat to low, cover the pan and simmer the shells for 20 minutes. Remove from the heat and strain the stock into a measuring cup. Discard the shells and reserve 250 ml ( 8 fl oz) 1 cup of strained stock.
4. Heat the oil in a large frying-pan. Add the prawns (shrimps), reduce the heat to low and simmer the prawns (shrimps), turning them occasionally, for 5 minutes, or until they turn pink. Stir in the reserved stock and bring to the boil. Reduce the heat to low and simmer for 20 minutes, stirring occasionally, or until the prawns (shrimps) are cooked through and tender. Stir in the remaining lemon juice and the coriander leaves.
5. Transfer the curry to a warmed serving dish and serve at once.
2. Combine the chilli powder, cumin, turmeric, salt, garlic and chillis, then stir in just enough lemon juice to make a paste. Rub the paste into the prawns (shrimps) and set them aside for 1 hour.
3. Meanwhile, put the prawn (shrimp) shells and water into a saucepan and bring to the boil. Reduce the heat to low, cover the pan and simmer the shells for 20 minutes. Remove from the heat and strain the stock into a measuring cup. Discard the shells and reserve 250 ml ( 8 fl oz) 1 cup of strained stock.
4. Heat the oil in a large frying-pan. Add the prawns (shrimps), reduce the heat to low and simmer the prawns (shrimps), turning them occasionally, for 5 minutes, or until they turn pink. Stir in the reserved stock and bring to the boil. Reduce the heat to low and simmer for 20 minutes, stirring occasionally, or until the prawns (shrimps) are cooked through and tender. Stir in the remaining lemon juice and the coriander leaves.
5. Transfer the curry to a warmed serving dish and serve at once.
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