Goa unleashes visions of long stretches of beaches, lashing waves , beachside cafes, fish, feni and flea markets. To me Goa brings back memories of a quaint country style house built of  porous looking sand stones. Warm breezy nights, sunny carefree days spent swimming in the sea or wading through brooks. Gorging on freshly plucked mangoes , jackfruits and ofcourse the countless seafood meals. The fish found in my mothers native village , Morjim , was  Bangda ( Mackerel), Karli ( silver bar fish) , Rawas ( Indian Salmon), Halwa (  Black Pomfret) and of course shell fish and Sungta (PRAWNS) . Prawns of all sizes from the very fine Jawala ( tiny shrimp) to  the medium size prawns. Every size with its own special recipe. Here is the one we love the most . This one though can be made with prawns any size. Its quick n easy.

250 gms peeled and de veined prawns, 2 onions chopped fine, 2 tomaotes chopped fine, 1 tsp each of chopped green chillies, ginger and garlic, 2 tblsp of chopped green coriander, 1 tsp red chilli powder, 1 tsp turmeric , 1 tsp garam masala, 1/2 tsp mustard seeds, 2 tblsp oil.Salt to taste.

Heat oil , when hot put in the mustard seeds. After the stop sputtering add onions and cover n cook till soft. Add chopped green chillies, ginger and garlic. Fry for a minute add in tomaotes and the chilli, turmeric and garam masal powders. Add salt and fry till the masal leaves oil. Add the prawns and 1/2 cup water. cover n cook for 5 minutes. The prawns should be opaque and just cooked. Stir till the water evaporates and you get a thick consistency. Add chopped green coriander and mix well. Serve with hot rotis.

Other recipes for prawns Dried Shrimp Kismur , Goan Prawn Curry  

Country Style Chicken Casserole

Every once in a while we yearn for a special meal at the end of a hard day. A busy schedule , hectic travelling, traffic sap us of all enthusiasm needed to put together such a meal. So here is a special meal , which cooks itself while you take time off to shower, change, unwind and literally put your feet up.

You need 250 gms chicken ( boneless breast pieces) cut into bite size pieces,1 cup chicken stock, 1 carrot sliced thickly, french beans roughly broken into 1 inch pieces, 1 onion sliced, 6 mushrooms cut into half, capsicum pieces, 1/2 cup tomato puree, 1 tblsp chopped garlic,2 tblsp red wine, 1 tblsp Worcestershire sauce, salt and pepper to taste, flour 2 tblsp , oil, parsley / coriander leaves to garnish.

Wash and pat dry the chicken . season the flour with salt and pepper. Roll the chicken pieces in this flour . Heat oil and quickly fry the chicken pieces , remove and keep warm. In about 2 tblsp oil fry the remaining seasoned flour and garlic. Mix the worcestershire sauce, wine and chicken stock. Slowly stir this into the flour till all the liquid is well incorporated into the flour. Add the tomato puree, salt and pepper.Now add in the chicken, vegetables and onion. Check seasonings and transfer into a oven proof dish. Put it into the oven for 1 hour at 160 degrees.

Serve with grilled cheese toast / garlic bread/ rice. A coleslaw made with finely sliced carrots/ cabbage/ lettuce/ cucumbers/ capsicum and a mayo dressing.