I potter around my sun-washed kitchen, gazing at the luscious Bay prawns that rest patiently on the black granite counter, wondering what would do justice to these gorgeous beauties.
The listless unforgiving sultry heat demands something light and summery.
A welcome twist of citrus maybe ?
I brew ourselves a First Flush. Picked from Nathmulls. This is from Glenburn, the enthusiastic man behind the counter had explained passionately, get the timing right and you shall be a convert for life.
My husband recollects his early days in the city when ceiling fans (forget ACs !!!) hadn’t yet invaded households and the brazen northward advance of mercury was inevitably stalled every couple of days or so by afternoon showers. And sublime was restored.
I stare at him in stark disbelief.
He insists. That indeed was the story of his city.
I continue to stress my grey cells on what to do with the prawns.
And that’s when the idea strikes me.
Prawns paired with fresh cream and Gondhoraj lebu, the undisputed king of the citrus universe.
So synonymous with summer, I grin like a Cheshire cat, immensely pleased at myself.
Gondhoraj Chingri. Succulent Bay prawns. A kiss of fresh cream. The mellow sweetness of caramelized onion. The intoxicating fragrance of gondhoraj lebu. And some peppercorn thrown in just for the kick.
So the next time you get home Gondhoraj Lebu, do remember to try my Gondhoraj Chingri and have your taste buds transported to food heaven !!!
PS – And if you do happen to be as staunch a fan of the king of citrus as I am, my Gondhoraj Bhetki is a must-try as well !!!
Gondhoraj Chingri (Prawns in Cream and Gondhoraj Lebu)
- 10-12 medium sized prawns de-shelled and de-veined
- 100 ml fresh cream whipped
- 1 big onion finely chopped
- 2 tsp ginger freshly grated
- 1 tbsp juice of gondhoraj lebu
- 1 tsp zest of gondhoraj lebu
- 10-12 whole black pepper corns
- 1 tbsp black pepper powder freshly crushed
- 2 tbsp mustard oil
- 1 tsp sugar
- salt to taste
- Place the prawns in a bowl, add 1/2 tsp of ginger paste, gondhoraj lebu juice and a sprinkle of salt, mix well, give the prawns a loving rub. Allow to rest for 30 minutes.
- Heat 1/2 tbsp oil in a pan, shallow fry the prawns till light pink. Keep aside.
- Add the remaining oil to the pan, when smoking hot, throw in the black peppercorns, allow them to splutter. Add the chopped onions, fry till soft and translucent.
- Add the remaining ginger paste and black pepper powder, saute for 2-3 minutes.
- Gently add the prawns, continue to cook for a further 2-3 odd minutes.
- Lower the heat, stir in the fresh cream and remaining gondhoraj lemon juice, add the zest, give it a hearty stir.
- Sprinkle in the sugar and salt, add more black pepper powder if you like the heat. Cover and cook for another 5 minutes or so.
- Adjust seasonings. Serve hot.