This one comes from my hometown, Diu a lazy little coastal town in Gujarat. For a long time Diu was ruled over by the Portuguese and they’ve left a smattering of beautiful structures all across this town and its neighbour Daman. My forefathers hailed from Diu, in fact we gain our surname Divecha, from here. We were rich land owners who had their own oil factory called oil-garni (place where they draw oil out of seeds) and an ivory business. Today, none of it exists and most of the family has moved to the metros. Sadly I’ve never visited Diu and the only part of it I am familiar with, is its cuisine.
It being a coastal town, fish is the main ingredient of the meals here. Yup unlike what people know of this is a fish eating Gujarati community. This one is my favourite recipe and it calls for fresh green garlic and fresh green onions. Though traditionally its made with loads and loads of oil, I prefer to make it with just a tablespoon of olive oil! It’s best enjoyed with a roasted green chillie and rotlas–made with millets–sorghum (jowar) or pearl millet (bajra).
Prawns in Green Garlic and Green Onions.
- 100 gm peanut oil ( for health reasons I’ve used just a tablespoon)
- 1 big bunch / 1 cup thinly sliced green onions
- 1 big bunch / 1/2 cup chopped green garlic.
- 200 gms prawns, shelled and cleaned.
- 2 tablespoons ginger-chillie paste
- 1 teaspoon of each chillie powder, turmeric powder, coriander powder and cumin powder
- Salt to taste
Wash the prawns and marinate them in ginger and chillie paste.
In a pan, earthen or iron is best used, heat the oil till it is smoking hot. Add the green garlic paste or chopped. Fry till is it golden.
Add the sliced green onions and cook till the oil floats to the top.
Add the prawns and chillie powder, turmeric powder, coriander powder and cumin powder. Cook till the prawns curl in. Add salt to taste.
Serve piping hot with thick rotis made with either sorghum (jowar) or pearl millet (bajra).
This can be served with a salt roasted green chillie. Slit the chillie, removed the seeds, add salt to it and slowly roast it on an open flame till it chars.