We Malayalis are Always fond of our nadan recipes. Even if we go behind Chinese, North Indian, Continental dishes we get bored very fast. But we always have a big yes for our traditional or nadan food at any time.
I think my way of making prawns roast is different. Usually, I have seen most people, cook prawns a lot with water making it hard like rubber. And I was also doing the same way before marriage. As my husband is in seafood business he told me about the cooking time required for each and every fishes we get. Most of the fishes especially shellfishes have a lot of water in its body It’s self and that is lot enough for cooking. No need to add extra water to it. Okay, now we start, how to roast prawns in my style.
Recipe note
I haven’t used water to cook prawns.
Sometimes I wish if I was in Italy. Not because I didn’t like my Gods own country, but for the simplicity of cooking. Most of the Italian dishes takes only minutes to prepare. But in Kerala you know for lunch normally we have to spend one or two hours in the kitchen. Sometimes I feel lazy to spend so many hours for breakfast, lunch, evening snack and dinner.
This spaghetti I tasted from a restaurant in Italy. My son Kris’s godparents are Italian Nicola and Mina. So Our kumbari’s are Italian. This restaurant is owned by Mina’s mother Luciana who is in her 80’s who still cooks in her restaurant. The dish was super delicious as it’s cooked in a traditional way by Luciana. It contained all the flavors added.
Italian dishes are simple yet elegant.
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