The other day, I had a long conversation with my friend about the quality of food we’re eating. The produce in the market has a dangerous amount of pesticide, the chickens are injected with hormones and they’re raised in poor environments, and the fish and other seafood carry toxins as our oceans are polluted. The chat made us absolutely worried about our health and the future food supplies, and I knew that I had to start making more conscious choices from now on.
After the boys decided to cut/reduce gluten from their diet, we have become very careful about things we put in our bodies. Last week, Sadik went to consult a doctor who said something quite significant and compelling. He said, “When you’re in America, eat American food, when you are in Maharashtra, eat Maharashtrian food, and wherever you are, eat their food.”
This is not to be confused with eating the local cuisines, but the content emphasizes on consuming local produce. It’s important to eat locally and seasonally because you can enjoy the fresh abundances with less artificialness and preservatives.
So summer arrives in India early this year. The heat is unbearable during the day when the sun is strong and high in the sky. My kitchen now stocks fruits and fresh produce that has cooling effects. We enjoy cucumber salad, watermelon juice with tons of mint, and light vegetable soup. The food with lots of liquid is perfect for the weather as we need to hydrate more in this dry season. I also enjoy seafood more right now because it isn’t as heavy like other proteins. So I make many of light and creamy curries that can be used in several meals later. For example, I made with creamy Prawn Curry which I served with rice vermicelli, sprouts and mint. The leftover curry can be served with rice and appam (rice pancake) later.
Prawn Curry with Rice Vermicelli
250 gm dried rice vermicelli
1 kg Prawns- peeled and deveined
3 tbsp Thai Red Curry Paste
2 large Eggs- beaten
4 tbsp ground peanut
1 tbsp sugar
1 tbsp fish sauce to taste
Some bean sprouts
Some fresh mint leaves
Fried Red Chili for garnishing
3 cups coconut milk (thin extraction or 1:1 water: coconut cream)
2 cups coconut cream- divided
Cook rice vermicelli as per package instruction and keep aside.
Heat ½ cup coconut cream in a large saucepan over medium heat until it bubbles.
Add Thai red curry paste and fry until fragrant and the oil rises to the surface. Add more coconut cream if needed.
Add coconut milk, stir well and bring to boil.
Add ground peanut and prawns. Cook for a few minutes just until the prawns are pink and curled.
Add the rest of coconut cream and crank up the heat to the point that the curry is about to bubble, and then turn down the heat.
Season with sugar and fish sauce.
Add eggs and stir well until the eggs started to curdled, and turn off the heat immediately. This will give a creamy and soft texture to the curry.
Serve this prawn curry on cooked rice vermicelli with bean sprouts and fresh mint leaves on the side. Top with some fried red chilies.
We enjoyed this Prawn Curry with Rice Vermicelli. I also add my homemade pickled garlic to the dish to give it that extra punch. We had the leftover for breakfast with appam and the next day lunch with some rice.