A quintessential Goan fish curry that features very prominently in Goan cuisine. Hooman is a most common curry prepared in a Goan kitchen and is paired with different types of fish- Prawns, Pomfret, Lady Fish etc. being some of the common variants of this dish.
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This recipe has been adapted from a Maharashtrian non vegetarian cookbook authored by Aditya Mehendale titled “Rare Gems: A Non veg gourmet collection from Maharashtra”. True to its title this book features hundreds of recipes from every nook and corner of Maharashtra- some that are widely known, others less acclaimed but prepared often in a Maharashtrian household.
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Having my origins from coastal region of Ratnagiri, seafood becomes a natural choice of food for me. I like to experiment with different recipes involving seafood and very often prawns finds itself on top of that experiment list.
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I am thrilled as I share this recipe. Recently, we had been to Mangalore for our food excursion and we got the firsthand experience of the local food culture. We went around different parts of Mangalore and Udupi trying out the local cuisine at different food joints. You would want to read about our Mangalore experience at Mangalore food excursion-Day 1 and Day 2. As we came back from our vacation to Pune we begin making all these recipes in our kitchen, trying and retrying several times to recreate the taste that we had experienced.
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My affinity for sea food is by now known to you dear readers. Every time we head to local shop for our sea food purchase, I have my list of purchase items all figured out and sorted.
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Dear reader, the fact that I originally hail from one of the coastal regions of India largely contribute to the fact that my palate has developed significant affinity to all those recipes that feature seafood as one of the primary ingredients. So if you notice the quantity of recipes tilting more in favor of seafood recipes, you should not be surprised.
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There are some dishes in our country that are so deeply ingrained in the food culture of that region that they become synonymous to that region viz. Vada Pav, Dabeli of West India, Sarso ka saag-Makke ki roti, Tandoori Chicken from North, Dosas and Idlis from South of India and many others. The recipe that we are discussing today is deeply associated with Mangalorean cuisine.
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Friends, if I have to describe today’s recipe, I would say it is succulent, flavorful, enriching, and satiating and it indeed is Prawns (Jhinga) Biryani.
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Being a Maharashtrian and a hailing from Konkan coastal belt my food inclinations are very obvious. Like millions of folks belonging to coastal region fish is an integral part of my food habit.
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There are days when you partake in self-indulgence and cook an opulent meal for yourself and there are other days when you feel lazy. Once in a while, when I feel bogged down due to indolence I resort to some quick recipes that just lets me get done with my cooking ritual so that I could languish in my bed after lunch. Surmai Tawa Fry is an interesting recipe which strikes a fine balance between these two contrasting zones.
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