|Bhapa Pudina Chingri|
Wednesday, November 02, 2016
If it was on hand, I would have added cilantro stalks to the paste for more flavour. But it was delicious with mint and green chilies. Prawns take so little time to cook that it's ideal to prepare when there's not much time to spare. It's such a pity that prawns in the supermarket are sold headless. The heads of the prawns add so much flavour to the sauce.
To rid the onions of their strong smell, I blanched onion chunks in boiling water along with garlic before blending to a paste.