Cumin and Pepper Prawns (Jeere Mire Prawns)

Author Notes

This is my version of the original ‘jeere- mire chicken’. I found this rather unusual dish in my Nana’s recipe book but it was more ‘a notes to myself’ page than a recipe. I’ve substituted prawns for the chicken, but used all the other ingredients described. I made up the measurements as I went along as these were conspicuously absent in the original notes.

I don’t have anything to compare it with, but I quite liked the kick of the pepper along with the heat of the red chillies. I have added some curry leaves which aren’t in the original notes.

The spice mix is quite similar to some of the other Goan recipes that call for ginger-garlic and chillies to be ground together with cumin and a splash of malt vinegar. It’s quite a heady aroma, so I wouldn’t recommend trying to sniff it while you’re grinding the masala. It can set off a proper sneezing fit.

It is quite a fiery dish and I would highly recommend balancing it with some milder accompaniments. I imagine that Nana might have served this with some coconut rice but we will never know.

As for me, I like the idea of serving this with some Prosecco. —Varan Bhaat