Get a taste of amchi Mumbai

Pushpesh Pant

Pathare Prabhu is an extremely interesting community that claims to have originally inhabited Bombay. It claims descent from a King in Nepal and, according to lore, arrived in Mumbai via Punjab and Rajasthan. The Pathare Prabhus are Chandravamshi Kayasthas and have a distinctive cuisine. What lends unique identity to their delicacies is the Prabhi Spice mix, a special garam masala. Here is one of their recipes that may lack the mystique of the original, but can still cast a magical spell on diners. Easy to cook, it’s delightfully different.

Pathare Prabhu Prawn Curry with Coconut Milk

Ingredients:

Prawns (medium-sized, cleaned and deveined) 400 g

Curry leaves 1 sprig

Coconut milk 1 cup

Onion (medium sized, finely sliced) 1

Tomato (medium-sized, chopped) 1

Garlic (crushed) 4-6 cloves

Cinnamon stick 1 inch x 2 inch piece

Red chilli powder 1/2 tsp

Coriander powder 1-1/2 tsp

Cumin powder 1/2 tsp

Garam masala 1/2 tsp

Salt to taste

Oil 2 -3 tbsp

Coconut (for garnishing) 2 tbsp

Method

Heat oil in a thick-bottom pan and add the curry leaves and cinnamon stick. As they change colour, add the onions and garlic. Stir fry on medium flame for a minute. Add the tomatoes along with the powdered spices. Continue stir frying for another two minutes. Now add the prawns and salt. Stir fry for 2-3 minutes. Prawns cook very fast. Now reduce heat to low and slowly add coconut milk stirring all the while to avoid curdling. Don’t bring to boil. Remove from stove after five to seven minutes. Garnish with freshly grated coconut and serve with steamed rice.