Another one of my grandmother’s classic recipes. Jeere Miri translates to cumin and pepper in Konkani. Even though it deciphers to just cumin and pepper, this dish has quite a few other ingredients that give it it’s alluring orange color.
My grandmother would tell me she’d make prawn jeere miri the following day and I’d be so excited the whole day in school thinking about the mouthwatering lunch I was going to have. I still remember walking home from school and just following the aroma even before walking through the gates of the apartment.
It’s almost been a year since I’ve had my grandmothers delicious food and so I decided to try one of her classics, the jeere miri curry.
While I prepared the dish I was particularly nostalgic and so pleased I got the color right.
So, here it goes,
One of the traditional Mangalorean dishes..
- 20 prawns, cleaned and deveined
For the gravy:
- 5 Kashmiri chilies
- 8 cloves of garlic
- 1 large piece of ginger
- 2 large onions – one onion finely chopped.
- 2 large tomatoes
- 1 tsp cumin seeds
- 1 tsp coriander seed powder
- 1 tsp red chilly powder
- 1 tsp black pepper powder
- 1/2 turmeric powder
- 1/2 cup Grated coconut
- 1 small piece of tamarind
- 3 Tbs oil
- 4-5 curry leaves
- Salt to taste
Wash the prawns and add a little salt and keep aside.
Fry all the above ingredients for 2-3 minutes in 2 table spoons of oil till they leave an aroma and grind it to make a smooth paste.
In a thick bottom dish,
Add 1 table spoon oil and allow it to heat.
Then, add the curry leaves and the finely chopped onion to it and fry.
Once the onions are golden brown,
Add the finely ground paste.
Fry it for about 10-15 minutes and let it keep bubbling. Make sure it doesn’t stick to the bottom and burn. Stir occasionally.
Then, add the prawns and salt according to your taste.
Allow it to boil for another 5-7 minutes.
Garnish with fresh coriander leaves. You can also add potatoes to it if you like.
And your beautiful orange curry is ready.
This dish is enjoyed with white rice.