The unique flavour of prawns lends itself to be combined with different kinds of vegetables. I have already posted a few such recipes (Prawn and Colocasia Curry, Prawn and Cabbage Curry, Prawn and Snake Gourd Poriyal). Another advantage in combining prawns with vegetables is that it has no skin or bones, and the flavour does not vary with the type of prawn. I created this recipe combining prawns with capsicum and a different combination of spices from the others.
Prawn and Capsicum Curry
Shark is a very strong-smelling fish and is therefore used primarily to make pittu and cutlets. In my family we use it only to make pittu, and we never make kuzhambu (gravy) using it. My mother preferred to use a small variety of shark known as pal sura, but it is not available round the year, and therefore I use the more regularly available larger variety. The pittu recipe I have used comes from my great-grandmother and is very different from the sura pittu prepared in Chennai.
Sura Pittu/Puttu (Fried Flaked Shark)
In the East Coast of India, deep sea fishing is banned in April and May to allow the fish to breed. The fishermen also use this time to repair and service their boats and mend their nets. They go to sea on the first of June and are very happy to return with their nets full. I bought fresh prawns from a stall run by the Fishermen’s Welfare Association, and prepared this pepper fry.
Prawn Pepper Fry