We had a blissful Sunday morning ride. The weather was pleasant, and the rain gods spared us today. We were all four riders together, pretty much regulars on the circuit. After stopping briefly at our usual spot – NMMC headquarters on Palm Beach Road, and after much discussion, we decided to head towards Palasphe and visit our old favourite breakfast joint – Trimurti Snacks, situated on the Goa Highway. We reached our spot in twenty-five minutes and had plenty of time for photo ops and a relaxed breakfast, so we ordered quite a feast. Our selection included misal pav, Kothimbir Vadi (my absolute favourite), thalipeeth and Batata Vada. All of them gave me a visual feast. After indulging in so many dishes, we still had some time left. A quick cup of coffee and we set off on our return journey, reaching home by 8.15. Trimurti Snacks is a great place to try traditional Maharashtrian delights like Sabudana Usal, Vada, thalipeeth, and more. I would highly recommend this spot for anyone planning a short weekend ride. When I returned to my outlet – Culturekurry Foods by nine am, the Sunday rush was beginning. To make matters worse, our cook didn’t turn up, so it was my turn to prepare the Sunday lunch. I quickly decided to serve my ultimate comfort food – Tomato Prawns Curry – with some steamed rice. Voilà , that sets the tone for a weekend, and I can’t wait to catch up on the Wimbledon finals tonight, enjoying some crisp and juicy Chicken Nuggets. In the meantime, do check out my simple recipe for Tangy Prawn Tomato Curry.
Ingredients ( for 4 )
King Prawns – 1 kg
Tomatoes – 100 gm
Onion – 1 ( big size )
Red chillies – 10 gm
Fresh Coriander – a few sprigs
Fresh Turmeric ( kachchi haldi ) – 1/2 inch pod ( can use turmeric powder )
Garlic – 3 to 4 flakes
Ginger – small pod ( 1/2 inch )
Grated coconut – 2 tbsp
Fish Masala – 1 tbsp
Salt – as per taste
Lemon juice – 1 tbsp
Oil – 30 ml
Method:
1 ) Shell prawns. Remove intestines. Wash well with salt and lime juice. Set aside.
2 ) Blanch the tomatoes. Once cool, mash them and set aside.
3 ) Grind together onion, chillies, coriander, turmeric, garlic, ginger and coconut to a coarse paste.
4 ) Heat oil in a kadhai. Fry the ground paste till well browned. Add the mashed tomatoes and saute a little.
5 ) Reduce flame. Add the prawns and fish masala. Mix well. Taste for seasoning and add salt if required. Add two cups of water and let the prwans cook for about 12 to 15 mins on a minimum flame. Check for consistency. The gravy should be medium thick.
6 ) Remove from flame. Serve hot with steamed rice.
All set for the ride.
With Biker bros – Sanjay, Parag, Prashant & Akhilesh.
